A Korean Food Diary: Strange Combos, Fresh Sashimi, and Chinese Fusion (KR)
1. Korean-style Curry Donkatsu with Strawberry Salad & Kimchi
I had the most unexpectedly balanced meal today, and I’m still thinking about it.
The main star was a crispy frozen pork cutlet (donkatsu) — the kind you buy pre-made but bring to life in your own kitchen. On top, I ladled some homemade Korean curry — thick, hearty, slightly sweet with chunks of potatoes and carrots. It wasn't too spicy, but the savory warmth just hugged the fried crust beautifully.
Then came the sides: a colorful salad made with fresh strawberries, tomatoes, and cabbage — sweet, tangy, and crunchy all in one bite. Weird? Maybe. Refreshing? Absolutely.
And of course, there was a scoop of classic Korean kimchi, spicy and pungent, slicing right through the richness of the curry like a sharp note in a symphony.
This combo may sound strange, but it felt like Korean comfort food meets experimental freshness.
2. Fresh Sashimi (Gwang-eo & Ureok), Birthday Cake, and Seaweed Soup
This was one of those “Korean celebration” meals — and it had everything.
The main course? A beautifully plated sashimi set featuring gwang-eo (flatfish) and ureok (rockfish). Both were sliced thin, translucent, and chilled just right. You dip it in soy sauce with wasabi, or cho-gochujang (sweet and spicy red chili sauce) — each bite tasting clean, oceanic, and just a little chewy.
Alongside the sashimi, we had seaweed soup (miyeok-guk) — traditionally eaten on birthdays in Korea. It’s light but comforting, made with beef broth and slippery strands of seaweed, almost medicinal in its warmth.
And yes… there was also cake. Because in Korea, birthdays often mean a table full of fresh raw fish, seaweed soup, and a sweet bakery cake all together. It sounds chaotic, but somehow — it works.
It’s savory, clean, hearty, and sweet — a birthday meal that tells a cultural story with every bite.
3. Korean-Chinese Fusion: Jjamppong, Jjajangmyeon, and Tangsuyuk
Korean Chinese food is its own universe — nothing like what you might expect from a typical Chinese takeout. It’s bold, spicy, deep-fried, and honestly addictive.
Let’s start with jjamppong
(짬뽕) — a fiery red seafood noodle soup, loaded with mussels, squid, and vegetables. The broth is smoky and spicy with a hint of wok-fired depth, the kind that makes your lips tingle.
Next up is jjajangmyeon (짜장면) — thick noodles coated in a glossy black bean sauce with diced pork and onions. It’s rich, salty-sweet, and comforting, like the Korean version of spaghetti bolognese.
And finally, tangsuyuk (탕수육) — crispy deep-fried pork or beef, served with a glistening sweet-and-sour sauce. What makes it special? In Korea, you dip the meat into the sauce (rather than pour it over), to keep the crunch alive.
Altogether, this combo is the holy trinity of Korean-Chinese cuisine — spice, umami, and crunch in perfect harmony.