Korean-Chinese fusion dishes are derived from traditional Chinese cuisine but also influenced by the authentic ingredients of Korea. Below we discuss some well-known dishes that comprise Korean Chinese cuisine.
Jajangmyun is one of the most popular noodle dishes in Korea. It is a Korean adaptation of the Chinese black bean noodle dish. The sauce is made of black bean paste, cooked with pork, chopped onions, potato cubes, thinly sliced mushrooms and cucumber. Additionally, shrimp, squid or clams can be added to increase the protein content and make the dish healthy. Usually the noodles and sauce are served separately. They should be mixed just before consumption in order to avoid making the noodles soggy and sticky. The dish adds a subtle, sweet kick to your day.
Jjampong is a spicy noodle soup that is popular in Korea. Traditionally, it is a mix of noodles, seafood, meat, and vegetables. Jjampong is made of stock, anchovies used along with dried kelp or seaweed, onions and mushrooms; tossed in a spicy pepper flaked vegetable oil. Additional meats such as squid, mussel, shrimp, pork and beef strips are also used. Vegetables such as cabbage, onions, carrots, mushrooms, and leafy greens may be added to balance the dish. The broth is full of spices and flavour, making this soup a mouth-watering dish.
Mapa Dubu is one of the most famous adapted Korean dishes. It is originally from Sichuan and it is quite spicy. Mapa Dubu is a well-balanced, delicious tofu dish with a base of beef or chicken breast or pork. The paste is made from four hot chilli peppers – red chillies, green chillies, dried red peppers and ground black peppers. Tteokbokki (rice cakes) can be added to balance the heat in the dish.
Traditionally, a Mandu is filled with beef, pork, chicken or vegetable shavings. Delicious and versatile, Mandu’s can be grilled, pan-fried, boiled, deep-fried, steamed, or added to salads and soups. They can be served as an appetiser, snack, meal, or party food. It is a healthy delicacy that is enjoyed all over Korea.
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