The Four Dishes That Define Korean-Chinese Food
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Date: 2020-05-20
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Comments and reviews: 10
topochijo
Great video! Ill make few corrections though. This type of Korean-Chinese fusion didn't happen in the border towns of Northern Korea and Northern China (I'm sure they have their type of fusion foods. But Jjajjangmyun, Champong, etc. were developed and made in Inchon, a port city to Seoul. Since Shandong peninsula in China is close to Inchon, there were lot's of trades and eventually there were Chinese settlements in Inchon in late 19th century. The outcome of Chinese civil war brought lot of Chinese refugees to Korea in late 40s, and they mainly settled in Inchon. You can still visit Inchon Chinatown and try some of these foods from where it all started. There are still lot of restaurants run by Koreans of Chinese ancestry. Even here in Los Angeles, you can visit Korea Town and there are well over 50 if not more of Korean Chinese restaurants in Greater Los Angeles area. And lot of them are run by Korean-Chinese /Chinese-Korean. And yes, they are trilingual, so you can order either in Mandarin, Korean, or English. And about hand crafted artisanal Soju. It's still being made in Korea. Just because you only see mass produced soju at your local asian super market or restaurant in the States, doesn't mean it doesn't exist. And the last, plenty of chefs make great jjajjangmyun and champong and they don't have to be all shi-shi (although I understand that there's a market for it just like anything. I'm sure Korean food in NY is awesome, but come to LA and we have plenty of these great foods. Those who wants to try, type in Korean Chinese on Yelp in any big cities in the States and I'm sure you'll find one.
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Great video! Ill make few corrections though. This type of Korean-Chinese fusion didn't happen in the border towns of Northern Korea and Northern China (I'm sure they have their type of fusion foods. But Jjajjangmyun, Champong, etc. were developed and made in Inchon, a port city to Seoul. Since Shandong peninsula in China is close to Inchon, there were lot's of trades and eventually there were Chinese settlements in Inchon in late 19th century. The outcome of Chinese civil war brought lot of Chinese refugees to Korea in late 40s, and they mainly settled in Inchon. You can still visit Inchon Chinatown and try some of these foods from where it all started. There are still lot of restaurants run by Koreans of Chinese ancestry. Even here in Los Angeles, you can visit Korea Town and there are well over 50 if not more of Korean Chinese restaurants in Greater Los Angeles area. And lot of them are run by Korean-Chinese /Chinese-Korean. And yes, they are trilingual, so you can order either in Mandarin, Korean, or English. And about hand crafted artisanal Soju. It's still being made in Korea. Just because you only see mass produced soju at your local asian super market or restaurant in the States, doesn't mean it doesn't exist. And the last, plenty of chefs make great jjajjangmyun and champong and they don't have to be all shi-shi (although I understand that there's a market for it just like anything. I'm sure Korean food in NY is awesome, but come to LA and we have plenty of these great foods. Those who wants to try, type in Korean Chinese on Yelp in any big cities in the States and I'm sure you'll find one.
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minonano
Modern Korean-Chinese food as we know of today has its routes in Incheon area, where there were (and are) many Chinese immigrants. It's mostly influenced by cuisine from Shandong area (via sea) but apparently the food has strayed far from its roots. It used to be considered as fine dining. With the advance of mass production and delivery service in Korea, that image was slowly worn down, and its status is recognized as both fine dining and quick/comfort food today. For example, introducing in-laws is quite a big event in Korea, and the meeting can take place at a higher end Korean-Chinese restaurant, whilst it's also quite common to see people ordering in Korean-Chinese food at a billiards place for a quick snack/meal. The four dishes shown here are probably the most famous items on most places' menus, though they're also probably furthest away from actual Chinese food. I've never tried actual Shandong cuisine so I can't say what it's like, but there are other menus seem more Chinese. Of course, Chinese cuisine itself is so large and broad term that the taste profiles are so diverse even within the term authentic. Anyone who's expecting a Korean or Chinese flavor might be a little disappointed; it's just so different from both, but I have to say it's so delicious at the same time.
reply
Modern Korean-Chinese food as we know of today has its routes in Incheon area, where there were (and are) many Chinese immigrants. It's mostly influenced by cuisine from Shandong area (via sea) but apparently the food has strayed far from its roots. It used to be considered as fine dining. With the advance of mass production and delivery service in Korea, that image was slowly worn down, and its status is recognized as both fine dining and quick/comfort food today. For example, introducing in-laws is quite a big event in Korea, and the meeting can take place at a higher end Korean-Chinese restaurant, whilst it's also quite common to see people ordering in Korean-Chinese food at a billiards place for a quick snack/meal. The four dishes shown here are probably the most famous items on most places' menus, though they're also probably furthest away from actual Chinese food. I've never tried actual Shandong cuisine so I can't say what it's like, but there are other menus seem more Chinese. Of course, Chinese cuisine itself is so large and broad term that the taste profiles are so diverse even within the term authentic. Anyone who's expecting a Korean or Chinese flavor might be a little disappointed; it's just so different from both, but I have to say it's so delicious at the same time.
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Shin
Why is it that Korean Americans always make sweeping generalizations about Korea? They don't make soju like they used to anymore. Yes they do. There are a lot of artisanal sojus available in Korea. I walk into any pub in the US, I can probably get bud light. doesn't mean the U. S. only has bud light. No one has thought to elevate korean chinese food. Apparently these guys have only walked into three dollar cheap chinese places. There are some really expensive and fantastic chinese-korean restaurants in Korea that have done a lot of elevating. It really irks me when Korean Americans think they are somehow qualified to make sweeping judgements about Korea just because they are Korean and they visited during the summer or something. It's always something along the vein of oh they have this in Korea, but since we're in the U. S. we can do it much better with better quality. what? lol
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Why is it that Korean Americans always make sweeping generalizations about Korea? They don't make soju like they used to anymore. Yes they do. There are a lot of artisanal sojus available in Korea. I walk into any pub in the US, I can probably get bud light. doesn't mean the U. S. only has bud light. No one has thought to elevate korean chinese food. Apparently these guys have only walked into three dollar cheap chinese places. There are some really expensive and fantastic chinese-korean restaurants in Korea that have done a lot of elevating. It really irks me when Korean Americans think they are somehow qualified to make sweeping judgements about Korea just because they are Korean and they visited during the summer or something. It's always something along the vein of oh they have this in Korea, but since we're in the U. S. we can do it much better with better quality. what? lol
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Jhas
A lot of American Chinese food is influenced by Southern Chinese cooking from Guangdong Guangzhou, Shanghai etc. Korean Chinese food is influenced by Northern Chinese foods like dumplings, zhajiangmian, seafood soups etc. from Shandong province and Stuff. When I was younger I was confused why my Korean friends would know about Jajangmyun and my Chinese friends didn't. It's cause most Chinese immigrants were from South China and cultures are pretty different.
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A lot of American Chinese food is influenced by Southern Chinese cooking from Guangdong Guangzhou, Shanghai etc. Korean Chinese food is influenced by Northern Chinese foods like dumplings, zhajiangmian, seafood soups etc. from Shandong province and Stuff. When I was younger I was confused why my Korean friends would know about Jajangmyun and my Chinese friends didn't. It's cause most Chinese immigrants were from South China and cultures are pretty different.
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Brian
Make a little dipping side sauce dish with white vinegar, soy sauce and red pepper flakes (most legit korean/chinese restaurants will have these on table. Then, dip tang su yuk gently and enjoy the enhanced flavor. ALSO, a little unknown trick for jjajjangmyun, a few drops of vinegar is the way to go.
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Make a little dipping side sauce dish with white vinegar, soy sauce and red pepper flakes (most legit korean/chinese restaurants will have these on table. Then, dip tang su yuk gently and enjoy the enhanced flavor. ALSO, a little unknown trick for jjajjangmyun, a few drops of vinegar is the way to go.
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melonbarmonster
uh nooooooo! Michael, please don't devolve into the myriad of bad Korean Americans giving out bad info on youtube! Korean Chinese is not North China and North Korea where two countries meet. It's from Incheon where there was sizable Chinese population and Chinatown.
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uh nooooooo! Michael, please don't devolve into the myriad of bad Korean Americans giving out bad info on youtube! Korean Chinese is not North China and North Korea where two countries meet. It's from Incheon where there was sizable Chinese population and Chinatown.
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Jim
My parent own Chinese restaurant for 25yrs until, almost all Chinese people left from treat so badly. My Grandfather bought land with Korean partner, with few day later. They come beat up my grandfather and took the land. Korean police just mock my grandparent.
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My parent own Chinese restaurant for 25yrs until, almost all Chinese people left from treat so badly. My Grandfather bought land with Korean partner, with few day later. They come beat up my grandfather and took the land. Korean police just mock my grandparent.
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HaHaBear
Pouring the sweet and sour sauce onto the crispy deep fried pork will get you LYNCHED in korea. You DIP INTO the SAUCE, not POUR it onto the meat. the coating gets soggy, you cannot control the amount of sauce you wish to have with the pork, etc. etc.
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Pouring the sweet and sour sauce onto the crispy deep fried pork will get you LYNCHED in korea. You DIP INTO the SAUCE, not POUR it onto the meat. the coating gets soggy, you cannot control the amount of sauce you wish to have with the pork, etc. etc.
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OsirisX238
I'm not Korean but oddly enough I used to go to a Chinese/Korean restaurant in Flushing back in the day. It was on Northern blvd. Great food! I didn't know most non-Koreans didn't know about such places.
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I'm not Korean but oddly enough I used to go to a Chinese/Korean restaurant in Flushing back in the day. It was on Northern blvd. Great food! I didn't know most non-Koreans didn't know about such places.
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EpicThe112
I've been to this restaurant before and I do like the food since one of my classmates who went school with me in the Philippines who lives in Queens 7 train 82nd St. stop works here.
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I've been to this restaurant before and I do like the food since one of my classmates who went school with me in the Philippines who lives in Queens 7 train 82nd St. stop works here.
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