On sweltering summer days, chef Park Jeong-eun would cook makguksu, an earthy Korean dish made with buckwheat noodles steeped in a tangy, ice-cold broth, topped with spicy gochujang paste. Truck drivers would come from faraway places to the Munmak rest stop, on the highway in the mountainous Gangwon-do province in South Korea, to eat her food. That was until February 2024, when three robot chefs took over the kitchen at Munmak. The restaurant’s menu has since changed, away from local delicacies ...