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Korean-Chinese Fusion Dishes

Korean-Chinese Fusion Dishes

Korean-Chinese fusion cuisine originated in the city of Incheon in Korea, which historically housed the majority of Chinese residents in the country. However, as the cuisine has developed, it has become very popular in mainstream Korean culture, to the extent that (unlike many other places in the world) the majority of Chinese restaurants in Korea are owned and run by Koreans. Korean-Chinese fusion is a popular cuisine which often harnesses the best of both cultures to create unique, must-try dishes for any lover of either Korean or Chinese cuisine.

Jjajangmyeon (Black Bean Sauce Noodle)

Introduced by Chinese merchants back in the 1900's, this is a popular black bean sauce noodle dish that can be found at any Korean Chinese restaurant. It is made up of wheat noodles and black bean sauce cooked with diced pork, chopped onions and potato cubes. Sometimes extra ingredients like prawns can be added to cater for different tastes.

Jjamppong (Seafood Noodle Soup)

This mouth-watering spicy noodle soup is made of chewy noodles, seafood and lots of vegetables including anchovies, seaweed, onions and sometimes mushrooms. Additional ingredients like beef and pork can also be added into the broth for a protein hit. Along with Jjajangmyeon, this dish is one of the most ubiquitous Chinese dishes eaten in Korea.

Tangsuyuk (Sweet and Sour Pork)

Tangsuyuk is essentially a Koreanised version of Chinese sweet and sour pork (or beef). It is made by combining a perfectly fried batch of crispy pork and an array of mixed vegetables and colourful fruits such as carrots and pineapples, which are the glazed with a sweet jelly sauce coating.

Mapa dubu (Tofu with Spicy Sauce)

Derived from the popular Chinese Mapo doufu dish, the Mapa dubu recipe originated from the Sichuan province which is well known for an abundance of bold spicy flavours. To recreate a similar dish in a Korean kitchen, a combination of Korean fermented soybean paste and red chilli pepper paste is used to complement tofu that's been cut up into small cubes. To get the most out of this dish, it is typically served with rice to balance the spicy flavors.

Mandu (Dumplings)

Similar to the Chinese Jiaozi and Japanese Gyoza, Mandu is Korean-style dumplings which can be either fried or steamed, and with a variety of different fillings.

If you want to recreate some of these unique dishes from the comfort of your home, make sure to browse our range of Korean spice pastes and Chinese sauces.


Image Source: recipeshubs.com, 10000recipe.com, maangchi.com, blog.daum.net/kasskara

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