Douglas Kim's Jeju Noodle Bar may seem like a regular noodle shop, but the West Village restaurant is innovating within the noodle scene with its focus on Korean-style ranyun noodle dishes. Kim, who moved to the US when he was 16, honed his culinary craft at various restaurants, including Nobu, Per Se, Bouley NYC, Morimoto NYC, various Zuma locations and many more. Jeju Noodle Bar is solo venture by Kim and celebrates Korean cuisine with a smattering of delicious ramyun noodles and inspired appetizers.
The appetizer list at the restaurant may be slim, but offerings like the house chicken wings, cucumber kimchi and raw tuna salad showcase the incredible flavors offered by Kim and his team at the noodle bar. However, the noodles are the focus at Jeju Noodle Bar and each option is sure to appeal to any diner. Kim's noodle dishes are built to an obsessive level of detail, with each bowl serving as a masterpiece of flavor and aesthetics.
Korean-Style Noodle Bars
The Jeju Noodle Bar is Driving the Growing Noodle Bar Craze
Trend Themes
1. Korean-style Noodles - Disruptive innovation opportunity: Introduce unique and flavorful Korean-style noodles to the mainstream market.
2. Noodle Bar Craze - Disruptive innovation opportunity: Create innovative and trendy noodle bars that offer diverse noodle options and focus on high-quality ingredients.
3. Ramyun Noodles - Disruptive innovation opportunity: Develop new and exciting variations of ramyun noodles to cater to different taste preferences.
Industry Implications
1. Restaurant Industry - Disruptive innovation opportunity: Incorporate Korean-style noodle dishes into existing restaurant menus to attract a wider customer base.
2. Culinary Industry - Disruptive innovation opportunity: Collaborate with talented chefs to create fusion noodle dishes that combine elements from different cuisines.
3. Noodle Manufacturing Industry - Disruptive innovation opportunity: Introduce automated processes and new technologies for manufacturing Korean-style ranyun noodles quickly and efficiently.