Korean-Chinese Fusion Food
If you think that Korean dishes are the epitome of all, think again. These Chinese-Korean dishes are the best of what’s out there, and I bet you had no idea that they’re fusion!
The Korean cuisine has always been changing and evolving, yet remains the integral part of the culture. Many dishes have retained their originality and authenticity while others have evolved in delicious ways. Korea and China share a rich history that can be traced to many centuries before, so it seems quite possible that some culinary traditions may have been exchanged over that span of time. The Korean-Chinese cuisine is said to be highly influenced by the Northeast Chinese cooking, including those of Beijing and Shandong Province, which are both less than 600 miles away from Seoul and Incheon.
Below are some notable selections of Korean-Chinese fusion food:
- Jjajangmyeon (짜장면)
Jjajangmyeon is the most well-known Korean-Chinese dish that is made of black bean sauce and noodles. Its sauce can include a variety of ingredients, such as seafood, diced pork pieces; and sliced vegetables, like zucchini or cucumber.
- Jjamppong (짬뽕)
Another king of Korean-Chinese cuisine, jjamppong is for the spicy eater who's also in love with seafood and chewy noodles.
- Tangsuyuk (탕수육)
Tangsuyuk is essentially the Korean version of sweet and sour chicken with an addition of veggies and fruits like carrots, cucumbers, onions, peas, apples, and pineapple. Of course, the pork and beef version is also very popular. The crispy crunch of the batter with the sweet jelly sauce are the two distinguishing features of tangsuyuk.
- Kkanpunggi (깐풍기)
This is for all the garlic lovers! The assortment of veggies and deep fried pork are a match that no one can disprove.
- Mapa dubu (마파두부)
The irresistibly spicy Sichuanese tofu delicacy is also very popular as a fusion dish. It includes hard tofu, minced beef, red peppers, and green onions. To balance out the spiciness of this dish, rice is usually served.
- Mandu (만두)
The Korean-style of the Chinese jiaozi is called mandu. Mandu is actually a cognate of mantou, which in the Chinese culture refers to steamed buns. Mandu can either be fried, steamed, or boiled and typically served with soy sauce.
Be sure to try at least one of these at your next fusion restaurant. You won’t be disappointed!
Written by Kristina Marchenko