Some famous Asian foods

india foods

Asian food varies depending on its country of origin. Thailand has different dishes than China which has different foods than Indonesia which has different things than Korea. With this in mind for today’s blog post, I want to introduce readers to some traditional Korean food items they may be unfamiliar with. Whether you are already an experienced Korean eater or a newcomer looking for new things to try, you can enjoy learning about some Korean dishes from my personal experience or from interviews with other Koreatown insiders during my time interning at the k-town cultural centre.


A plate of food on a table

It is a spicy chicken stir fry dish made with onion, garlic and ginger root. This hearty soup-based meal can be found at any local Korean restaurant. It was traditionally made with a whole young chicken that is cut into pieces but these days it is more common to find pre-cut up chicken meat that comes in one-pound packages from the meat counter of your local Koreatown grocery store marked as “for dak-bokkeum-tang.” One of my favourite things about dak-bokkeum-tang is its versatility! While some dishes have specific regional or cultural connotations, this one is truly universal. it’s the perfect dish to take home after a night of drinking because you can eat it with soju (소주), Korea’s traditional rice liquor. My personal favourite way to enjoy dak-bokkeum-tang is by taking leftovers out of the fridge and eating them cold with white rice.

Soon-dubu-jjigae or soft tofu stew

A close up of food

This is another staple Korean food that belongs to the jjigae family of dishes. Those who are familiar with Japanese cuisine might know that jjigae also exists as a very popular dish in Japan called “oden.” While some jjigae is clear

It is common in Korean culture to eat the soon-dubu-jjigae with a bowl of white rice on the side or mix it together before eating. this dish is very versatile and can be eaten with many different banchan (반찬, side dishes) such as k-kakdugi (깍두기), cubed radish kimchi, or mulch bokkeum which I will introduce next.

Myulchi bokkeum

This Asian food is a stir-fried anchovy dish that you might find at your local Chinese restaurant but did you know that it also exists in Korean cuisine? Myulchi bokkeum is a common banchan that will usually be served complimentary while you are waiting for your other dishes to arrive. it is made by marinating soy sauce, sesame oil and salt on either whole anchovies or myulchi (멸치, dried anchovy) fillets then stir-frying them in a pan. This dish tastes amazing when eaten with soju!


This is a summer dish made from chilled noodles made from ground mung beans, topped with slivers of cucumber, egg garnish and sweet red bean soup. The word ‘k-kong’ in kongguksu means adzuki beans. This dish is very refreshing and a nice alternative to a soup-based noodle dish, especially in the summertime!

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