The Adaptation of Korean Cuisine
Korea is known for having delicious and diverse cuisine inspired by many places, and over the course of a thousand years, it has developed its own uniqueness. Thought to be similar to other Asian cooking, there are some important differences that have created the classic flavors of Korea. Multiple dishes, like jajangmyeon, corn dogs, ramen, mandu, and carbonara have gained popularity for how they have been adapted to fit the tastes of Koreans.
Jajangmyeon is a black bean noodle dish that started out with a Chinese immigrant in Korea. It consists of wheat flour noodles and a sweet bean sauce, but can also contain vegetables or meat as well. This dish gained popularity over its cheap pricing, and is known for being eaten after moving somewhere or on Black Day.
Corn dogs, which originated in the United States, have become a popular street food. Instead of a smooth, thin layer of cornmeal batter, Korean hot dogs are often covered in diced potatoes, and some variations can also be found with cheese or other surprises in them.
Ramen originated in China, moved to Japan, and currently rules Korea. Typically referred to as “ramyeon,” ramen was quickly popularized because it’s a quick and simple meal to make. Although it was only introduced in the late 1900s, Koreans currently take lead for ramen consumption.
Inspired by Chinese dumplings, mandu used to be considered a royal food but can now be found almost anywhere in Korea. Mandu has many variations that involve different techniques of cooking and different fillings.
Another dish that came from outside of Asia is carbonara. This Italian pasta originated in Rome, and has become so popular in Korea that it started getting mixed in with other traditional Korean food. Carbonara is often mentioned in K-dramas and can also be combined with tteok, Korean rice cakes.
These are just a few of the foods that have been adapted into Korean cuisine. Are there any that you’ve tried or recommend?
Let us know in the comments below!
