Is Korean the next food frontier?

Korean Food has long had a place in the New York dining scene. With Koreatown neighborhoods in both Manhattan and Queens, the cuisine has hardly been overlooked. Lately, though, it seems the New York culinary mavens have been giving the heritage-steeped fare a second look - traditional and contemporary restaurants alike.

Some basics from the region's culinary identity can be found in both renditions. Noodles and rice play a large role in traditional dishes, as does the classic Korean dish kimchee, made of fermented cabbage and other vegetables. Beef, the most commonly used meat in Korean cooking, is frequently found prepared with the flavors of deonjang (soy bean paste), sesame or soy and ginger.

Many eateries in the boroughs, including Kang Suh, Cho Dang Gol and Dok Suni's use a straightforward approach to honor these flavors; however, with Korean cooking gaining momentum in the mainstream dining scene, chefs like Hooni Kim of Danji and the recently opened Hanjan, showcase menu items with an updated twist.

Perhaps the most common is Korean barbecue, a traditional cooking technique that allows diners to have a hand in their meal, encouraging guests to sear and cook marinated meats and vegetables at their tables; and just as with other forms of this wide-ranging cuisine, New York City restaurants offer this style of eating in both conventional and updated forms.

So what's the best way to get your Korean food fix? Whichever way you're craving it, we've gathered a list of our top spots that you're sure to love.