Korean fried chicken stocks surge 30% as Nvidia CEO Jensen Huang dines out on local delicacy — entire industry buoyed by secret ingredient, Jensanity
Nvidia CEO boosts hopes and fortunes of Korea’s favorite fast food.
Korean fried chicken stocks were given a significant boost today by a new not-so-secret ingredient – a sprinkling of Jensanity. Nvidia CEO Jensen Huang was in Seoul meeting top execs at firms such as Samsung and Hyundai, reports Bloomberg. That’s big news on its own, but photos and videos of Huang enjoying the local fast food staple of spicy chicken, with a few beers, went viral, and KOSDAQ-listed Korean fried chicken brands saw their shares rise by as much as 20% or 30% this morning.
A different kind of ‘KFC’
Jensen Huang was pictured alongside Samsung’s Jay Y. Lee and Hyundai’s Chung Euisun at Kkanbu Chicken, in what has become a signature style of outing for the Green Team chief, appealing to the common man. Huang reportedly joked, “This is very good for your health, right?” with reporters outside the restaurant.
But what makes Korean fried chicken worth a taste test, or even preferable versus rival styles like the iconic American KFC?
As someone who enjoys an occasional piece of Korean fried chicken, I’d explain it to the uninitiated as a more crunchy than usual fried chicken style, with an intense spicy kick, sticky, sweet and sour tastes, and umami sauciness. The nearest Western-known sauces that may contribute to the signature flavor (but not the spice) would be Worcestershire sauce and/or OK sauce.
Jensanity - Huang’s Midas touch reaches beyond silicon
While Kkanbu Chicken isn’t publicly traded, peers like Kyochon F&B surged on the stock market by up to 20% in the day’s trading. Jensanity is infectious, and Bloomberg noted that related industry players like Cherrybro Co., a poultry processor, saw shares climb up to the daily limit of 30%. Another beneficiary of the viral fast food meeting was Neuromeka, a chicken-frying robot maker.
It is noted that Korean investors are characteristically easily influenced by risky trades, chasing short-term gains on the back of cultural, political, and meme-worthy events. Bloomberg cites U.S. President Donald Trump’s recent visit to South Korea, where he praised the host’s pen, sparking local pen maker MonAmi Co’s share to surge, as evidence of this phenomenon.
What was the Nvidia CEO even doing in S. Korea?
Huang was in South Korea to attend the APEC CEO Summit. During the important industry event, the Nvidia CEO unveiled new contracts to supply AI chips to major South Korean companies, says Bloomberg. He will have also been in the country to solidify agreements with AI and semiconductor players to counter the unpredictable China sanctions situation.
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Mark Tyson is a news editor at Tom's Hardware. He enjoys covering the full breadth of PC tech; from business and semiconductor design to products approaching the edge of reason.
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bigdragon Something is clearly wrong with the way the stock market works when one person's meal makes a major impact on the market.Reply
Keep Jensen away from lasagna! -
tamalero Reply
Never underestimate the reasoning of investors to feed on the idiocy of fanboys.bigdragon said:Something is clearly wrong with the way the stock market works when one person's meal makes a major impact on the market.
Keep Jensen away from lasagna! -
Heat_Fan89 I'd love to try that chicken. I'm a huge fan of General Tso's chicken. It kind of looks like it.Reply -
palladin9479 Replybigdragon said:Something is clearly wrong with the way the stock market works when one person's meal makes a major impact on the market.
Keep Jensen away from lasagna!
The stock market is moving correctly, this was a ridiculous amount of "Free" advertisement to an entire market segment largely unknown to the western world. Like how much money would it cost to pay one of the most recognizable people on the planet to do an authentic long form advertisement, then blast it to every channel, news station and social media platform on the planet.
Right now how many people are googling "Korean friend chicken near me" and planning to visit those establishments just to see what the noise is about. -
usertests Reply
There's been a spread of Korean fried chicken places in recent years, at least near major American cities.Heat_Fan89 said:I'd love to try that chicken. I'm a huge fan of General Tso's chicken. It kind of looks like it.
https://www.bonchon.com/https://bbqchicken.com/https://www.cm-chicken.com/index.htmlhttps://www.pelicanausa.com/https://www.chowhound.com/1568950/popular-korean-fried-chiken-chains-ranked-worst-best/https://en.wikipedia.org/wiki/Korean_fried_chicken -
bit_user Reply
@Heat_Fan89 , it might also be on the menu of some general Korean restaurants, so I'd suggest finding a few near you and checking their menus online. But, if I had an option, I'd go for a place that specializes in it.usertests said:There's been a spread of Korean fried chicken places in recent years, at least near major American cities.
I'm pretty sure I've had this. The comment about the texture definitely sounds familiar, and Korean sauces to tend to have a distinct flavor profile from traditional American or (Westernized) Chinese spicy sauces. -
Gururu It's good but just like karaage immensely overrated. We've enjoyed the best fried chicken here in the U.S. for 200 years and that will never change. Add Nashville hot sauce to really kill off any competitors.Reply -
bit_user Reply
Different cultures have different tastes. I expect Korean fried chicken probably tastes the way it does, because that's what's most appealing to the typical Korean palette.Gururu said:We've enjoyed the best fried chicken here in the U.S. for 200 years and that will never change.
It's definitely not that they didn't explore other options or that they can't get other ingredients, in this day and age. So, they probably kept improving and refining it until they reached what they consider to be the best version.
I like that not all cultures have the same tastes. It would be a lot less interesting to sample other countries' cuisine, if they were all catering to exactly the same palette and only varied in terms of the particular ingredients and techniques.