9 Things You Probably Didn’t Know About Korean Food

Bulgogi in 9 Things You Probably Didn't Know About Korean Food

I had the chance to check out this new Toronto food tour, Chopsticks + Forks, and join their Food Experience Tour: Korean Food 101. The tour took place in Song Cook’s in Thornhill.

We got an introduction to Korean Cuisine as we enjoyed a guided sit-down dining experience introducing us to Korean food loved by Korean kids growing up, as hosted and experienced by founder Jusep.

From the learnings from Jusep plus what I gathered after, here are 9 Things You Probably Didn’t Know About Korean Food:

Interested in joining a Toronto Food Experience Tour with Chopsticks and Forks? Use Promo Code: TRAVELLINGFOODIE and receive 30% OFF your next reservation!

1. Bap (밥): Rice

Rice is the main staple and is the biggest crop produced in South Korea. It is the foundation of Korean cuisine.

Bap (밥): Rice

2. Banchan (반찬)

Literally means “Side Dishes” in Korean, Banchan are served in small portions and are meant to be finished at each meal. Since it’s in their culture to always have people leaving full, banchan are usually refillable, even in restaurants. The most popular Banchan that people know is cabbage kimchi (pickled cabbage).

Banchan (반찬)

3. Man-doo (만두): Korean style dumplings

Usually prepared as part of Korean Lunar New Year festivities, Mandoo are considered a symbol of good luck for the coming year. It’s a very regional dish, which means major cities have their owns style of making them. Though dumplings are thought to be of Asian roots, historians point out that wheat based dishes like dumplings actually originated from Mesopotamia.

Fried Man-doo (만두): Fried Korean style dumplings
Steamed Man-doo (만두): Steamed Korean style dumplings

4. Jap Chae (잡채): glass noodles

Japchae means “mix vegetables” in Korean. This cultural dish of Imperial descent started from the Joseon dynasty as a dish for the royal party, created by King Gwanghaegun’s liege Yi Chung. The dish was first introduced with only vegetables and mushrooms.

Jap Chae (잡채): glass noodles

5. Cha-Jang Myun (자장면): black bean noodles

Cha-jang myun, or Jajangmyeon, takes root from China’s noodle dish “zha jiang mien” which means “fried sauce noodles” in Chinese. The Korean version uses black bean paste instead of the Chinese yellow soybean sauce.

Cha-Jang Myun (자장면): black bean noodles

6. Tang Su Yuk (탕수육): deep fried sweet & sour pork

Another dish influenced from China, Tang Su Yuk has been adapted for Korean taste with its crispy batter and sweet jelly sauce coating. It is one of the most common dishes for Korean kids growing up.

7. Bulgogi (불고기): thinly sliced marinated beef

Bulgogi literally means “fire meat” in Korean. Bul means “fire” and gogi means “meat”. It is one of Korea’s National Dishes.

8. Donkatsu (돈까스): Korean version of pork schnitzel

Donkatsu is adapted from Japan’s tonkatsu, but ultimately roots back to Germany’s schnitzel which is where Japan adapted for its tonkatsu.

Donkatsu (돈까스): Korean version of pork schnitzel

9. Tdeukguk (떡국): rice cake soup

Tdeukguk, or Tteokguk, literally translates to rice cake soup: “Tteok” means rice cake, and “guk” means soup. It’s traditionally eaten during Korean New Year celebrations as a symbol of good luck for the year, and it’s customary to eat this to get older.

Tdeukguk (떡국): rice cake soup

There are so many interesting things to learn about food and how it relates to ones culture, and Jusep tells stories as it relates to his experiences travelling to more than 50+ countries, a fellow Travelling Foodie.

Chopsticks + Forks
Toronto, Ontario
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DISCLAIMER: Though the food tour was complimentary, all opinions are my own.

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