In the 2009 LA book (before they came up with The Plate), there were only four Korean restaurants: Asianya, Park’s, Seoul Jung (closed), and Yongsusan.
In the current SF book, of 188 restaurants on The Plate list, three are Korean, and only one of those is a traditional place.
https://guide.michelin.com/us/en/california/san-francisco/restaurants/the-plate-michelin/korean
But you can get two savory and one sweet items at Grand Harbor for under $40. 
True. 
Maybe Park’s BBQ gets a Michelin star.
FWIW, Dha Rae Oak is pretty awesome, so it’s nice that it got a mention. From a recent trip:
Thank you so much for the warm welcome!
I agree with your thoughts on the Raku/Tsubaki grouping. It’s weird to see such qualitatively different restaurants in one group.
I also want to echo what was previously said in regards to places like Majordomo getting the “affordable” designation… It almost looks like a list that someone would make when you try really hard to come up with a great group, but end up having too few restaurants, and so you end up just adding more so that you can make it to ten pages double-spaced with the dots on the i’s a different size.
Thanks @PorkyBelly. Yah as @Nemroz @attran99 said, where’s all the Vietnamese cuisine?! LOL. Only 5 restaurants in Orange County are noteworthy?
Ngu Binh’s Bun Bo Hue is so utterly delicious, legendary and only $8.99, it’s kinda sad they got no mention. And plenty of other standouts in Little Saigon that @Ns1 @JeetKuneBao @hppzz @beefnoguy can chime in on.
Sure, they don’t need a Michelin Star, but not even Bib Gourmand?
(And Kitakata Ramen Bannai (OG) > HiroNori Ramen for sure.)
Parks’s didn’t get a star in 2009 and I don’t think they’ve changed.
Maum (Palo Alto) didn’t get a star, so the bar is pretty high.
L.A., I give thee… Michelin.
I can only surmise that service is not part of the judging criteria at this level.
Hilarity. Kudos
LXSO is Vietnamese too, i just learned. apparently it’s Tin Vuong (little sister) restaurant within a restaurant concept at Blue & Gold in huntington beach…and the dishes look very similar to Little Sister. Not that it makes it any better of course.
Obviously vast majority of Vietnamese spots don’t fit into the Eurocentric evaluation criteria used by Michelin–and it’s not just about how the food tastes like…it’s also the perceived skill involved in the making the food. Vietnamese food just isn’t perceived to have artisanal quality or skill. Michelin evaluators would have to completely blow up their idea of skill and finesse–ie, the skill and dexterity of a delicate banh cuon vs. tweezer food,…
If you look at the entries for Napa Valley Wine Country and SF, it’s business as usual. Yawners and some expected choices. (Or as the Brits would say, tossers… )
It’s perfectly fine. Our favorite local joints don’t need to be overrun. Places that will get the star instead of the Bib that we don’t want, will happen and places that don’t deserve, will get it also much to everyone’s dismay.
Ngu Binh would appeal only to expats and hard core foodies who seek out the real deal, not meant for tourists.
what’s the over/under on 1986 copping a star?
The stinking rose still in the running for a star
Longo Seafood?! Fuck this shit.
But love the Burritos La Palma selection.
Excuse me. A star? It’s shooting for 3 mind you.
Also just noticed there’s only 1 Ramen restaurant listed - Okiboro Ramen.
Which means either Tsujita Ramen got 1 Star (which is too generous), or it got left off the list entirely and Michelin chose Okiboro over Tsujita. 
No Inaba either. Fantastic Tempura and Soba. Oh well.
Could be on The Plate:
The Michelin Plate
While a rating of one to three stars is most coveted by chefs and restaurateurs alike, what usually remains under the radar are the restaurants listed in the red book but have not been awarded a star. These places are, in fact, judged by the same five criteria used for starred and Bib Gourmand restaurants, and are recognized as establishments serving good food.
The Michelin Plate is the symbol for those restaurants that have neither a star nor a Bib Gourmand. For restaurants, being in the selection is the sign of very good food, and the Michelin Plate is the symbol for that. Many restaurants start off by entering the guide and then moving up to getting a star in following years. Some of the factors that may contribute to moving up from a Plate to a star include having talent in the kitchen, ambition and resources, like good suppliers to get the products needed.
Ah thanks. Is the Plate supposed to be better or worse than Bib Gourmand?
Ding ding ding!
To be honest, I don’t really know. It seems like The Plate could be very good food but you can’t get 2 course + glass of wine for under $40 like The Bib?
In short, to me:
Bib: Good food with reasonable prices
Plate: Good food
