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Korean Chinese cuisine (Korean: 중화 요리; Hanja: 中華料理), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea. [ 1 ] Despite originally being derived from Chinese cuisine , Korean-Chinese cuisine consists of unique dishes with Korean flavors and ingredients, making it a hybrid cuisine.
It was originally eaten in Korean royal court and yangban (noble class) families. [24] Saengchi-mandu (생치만두), mandu stuffed with pheasant meat, beef, and tofu, that was eaten in Korean royal court and in the Seoul area during winter. [25] Seongnyu-mandu (석류만두), literally "pomegranate dumpling" because of the shape. [26]
Hangwa (Korean: 한과; Hanja: 韓菓) is a general term for traditional Korean confections. [1] With tteok (rice cakes), hangwa forms the sweet food category in Korean cuisine. [2] Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger. [3]
Additionally, this process of fermentation can be used to enrich the flavor profile of food with the use of gochujang. [7] Kimchi is a perfect example of this enriched food utilizing the flavor and fermentation process together. Therefore, banchan is mainly seasoned with fermented soy products, medicinal herbs, and sesame or perilla oils. [7]
Hongeo-hoe [1] (Korean: 홍어회; Hanja: 洪魚膾) is a type of fermented fish dish from Korea's Jeolla province. [2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". [3] Fermented skate is also enjoyed in Iceland under the name kæst skata.
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Noodles or noodle dishes in Korean cuisine are collectively referred to as guksu in native Korean or myeon in hanja. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945.
Ssanghwa-tang (Korean: 쌍화탕; Hanja: 雙和湯) or ssanghwa-cha (쌍화차; 雙和茶) is a traditional Korean tea with deep brown colour and a slightly bitter taste. . Along with sipjeondaebotang, it is one of the most popular types of medical tea in Kor