"Swissy," a spicy and sweet taste that captivated people.Will K-food continue to gain popularity?

[Anchor]
These days, the so-called 'Swiss' menu, which combines spicy and sweet flavors in the United States, is captivating the taste of young people.Many of the

'Swiss' menus use Korean red pepper paste as seasoning, and we are interested in whether it will serve as an opportunity to continue the K-food craze in the future.

This is correspondent Lee Seung-yoon's report from New York.

[Reporter]
'Korean Fried Chicken Sandwich' by famous American burger franchise,
Inspired by
Korean food, chicken was seasoned with spicy and sweet red pepper paste.

It is a menu of 'Swiss' and so-called 'Mappdal' that combines spicy 'Spicy' and sweet 'Sweet'.

Market research firm DataSchool said such swish menus account for 10% of all restaurant items in the United States.

It is expected to grow 9.6% over the next four years, up 1.8% from a year ago.

The U.S. media analyzed that it is thanks to the recent increase in the popularity of Korean food, especially spicy and sweet red pepper paste.

In line with this trend, an experience event was held to change the sauce they used to Korean spicy and sweet sauce and dip it in chicken.

[Tam / U.S. citizen: I tried it for the first time, and it tasted so good. So whenever I eat ramen after that, I always....]

{Sweissy' wind, the K-food boom is spreading from ready-to-eat food to Korean restaurants.

[Kwon Ji-yeon / U.S. student: I'm so proud in many ways that various international friends want to go to Korean restaurants more often.]

At the Food and Wine Festival held in New York, tickets to the Korean restaurant evening experience event were sold out.

[Rachel / American citizen] The K-food craze will continue. What people really like is taste. It's a taste that goes well with any variety of food.]

However, if the K-food craze does not stop as a temporary fad, there are also challenges to be solved.Experts advise diversifying Korean menus to suit local tastes and actively expanding export destinations in a timely manner to continue the

K-food craze.

I'm YTN's Lee Seungyoon from New York.