Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea. Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korean flavors and ingredients, making it a hybrid cuisine. In South Korea, the food is usually delivered. In other parts of the world, Korean Chinese dishes are typically served in Korean restaurants as well as in Chinese restaurants whose owners are immigrants from Korea or if they are from a Chinese–Korean family.

Characteristics

Korean-Chinese cuisine was first developed during the 19th century in the port city of Incheon, where most of the ethnic Chinese population of Korea lived. Due to geographic proximity and the demographics of the Korean Chinese population, most Korean Chinese dishes are derived from (or influenced by) northern, eastern and northeastern Chinese dishes mostly from Shandong, where the majority of the earlier Chinese immigrants in Korea were from.

Dishes

Three primary Korean-Chinese dishes are served in most Korean Chinese restaurants in South Korea and elsewhere: Other dishes often served in Korean-Chinese restaurants include: Dumplings are also served at Korean-Chinese restaurants, usually a pan-fried cross between Chinese jiaozi and Korean mandu. Dried red chili flakes are provided to season food or mixed with soy sauce. Koreans traditionally eat Chinese food with a side dish of danmuji (yellow pickled radishes) and raw onion dipped in unfried chunjang. Kimchi, a Korean staple, is also eaten with Korean-Chinese food. Hotteok is a Korean-Chinese food item that is now commonly sold as a street food.

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