Hosted by Eater LA editor Matthew Kang, Eater’s exploration into Korean cuisine continues at Hanjan, a New York City restaurant a few blocks south of Koreantown known for serving fantastic Korean-Chinese fusion.

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48 thoughts on “The Four Dishes That Define Korean-Chinese Food”

  1. Both of these guys have a child's palate and understanding of Koreanized Chinese food. Where is the Pal Bo Chae, Nan Ja Whan Szu, Yu San Serl, Hae Pa Ri Naeung Chae with garlic mustard sauce, or Kkhan Sae Woo? And the nerve of him to generalize ALL So Ju in Korea as industrial waste. Come on dude, you can't even speak Korean properly. Continue to eat like a kid, you get fat with butt face cheeks.

    Eater, if you want to introduce Korean food, use a reviewer who can speak Korean properly first, it will get you further than this. In Korea this is called licking around the surface of an uncut water-mellon. SMFH

  2. I am native Chinese and based in Shanghai. I immediately recognized this dish based on its pronunciation. Zha Jiang Mian -> jajangmyun, Literally adopted from Chinese. Just visited this restaurant while I visited NYC this year. Zhajiangmian is a staple dish in Beijing and it tastes differently from this Korean style jajangmyun, the latter is much stronger because of extra sauce and spices. But hey I love it as well!

  3. this food isn't fusion. it was what chinese made do with korean ingredients cos they had to. fusion is purposely combining 2 cultures for no other reason

  4. I thought they were talking about the ethnicity Korean people in China who immigrated to the U.S
    for example Joe Wong

  5. I like your videos but you loose all credibility if you think In N Out needs to be elevated. Also those on the east coast that feel a need to put Shake Shack on the same level as In N Out are just jealous that they don't have In N Out so they cling on to a far inferior product to make themselves feel ok by the fact that when it comes to burgers and fries all you have is $20 dollar a burger Shake Shack us Californians feel sorry for you.

  6. i kinda judged you because you poured the tansuyuk sauce instead of dipping. pouring in inferior because its like pouring ketchup on top of a basket of fries. some will get all the sauce while some will get none. dipping provides controlled coverage of sauce so its perfect every time.

  7. Went to this restaurant two years ago and I'm actually a friend of the sous Chef there because one of his family members was a classmate of mine back in the Philippines.

  8. @3:37 Dude, ChamPong is from Japan. It’s from Chinese inspired Japanese food but it’s still Japanese origin.
    Do you even know your asian food? Turn in your asian card man.

  9. I've been to this restaurant before and I do like the food since one of my classmates who went school with me in the Philippines who lives in Queens 7 train 82nd St. stop works here.

  10. Uh. Nope. Not all Korean-Chinese food is a fusion of Northern Chinese food with Korean food. Jjampong was borrowed from the Japanese “Chanpon” in Nagasaki, which was in turn inspired by “menmian” (燜麵) or “braised noodles” which originated in the province of Fujian (福建省) in Southeastern China.

  11. Take jajangmyeon 자장면 to your grave? Come on it's everyday fast food to Koreans, something you would occasionally have for lunch when you have a craving. It's good but not something you would die for.

  12. A lot of American Chinese food is influenced by Southern Chinese cooking from Guangdong Guangzhou, Shanghai etc.

    Korean Chinese food is influenced by Northern Chinese foods like dumplings, zhajiangmian, seafood soups etc. from Shandong province and Stuff.

    When I was younger I was confused why my Korean friends would know about Jajangmyun and my Chinese friends didn't. It's cause most Chinese immigrants were from South China and cultures are pretty different.

  13. My parent own Chinese restaurant for 25yrs until ,almost all Chinese people left from treat so badly.My Grandfather bought land with Korean partner,with few day later.They come beat up my grandfather and took the land.Korean police just mock my grandparent.

  14. FOR 1/3 THE PRICE (AND STILL AWESOME FLAVOR) YOU CAN EAT AT PAIK'S NOODLES (홍콩반점) ON 32nd ST. 🙂 just incase anyone was curious about Chinese Korean food but doesn't feel like dropping $$$ for it.

  15. Modern Korean-Chinese food as we know of today has its routes in Incheon area, where there were (and are) many Chinese immigrants. It's mostly influenced by cuisine from Shandong area (via sea) but apparently the food has strayed far from its roots.
    It used to be considered as fine dining. With the advance of mass production and delivery service in Korea, that image was slowly worn down, and its status is recognized as both fine dining and quick/comfort food today. For example, introducing in-laws is quite a big event in Korea, and the meeting can take place at a higher end Korean-Chinese restaurant, whilst it's also quite common to see people ordering in Korean-Chinese food at a billiards place for a quick snack/meal.
    The four dishes shown here are probably the most famous items on most places' menus, though they're also probably furthest away from actual Chinese food. I've never tried actual Shandong cuisine so I can't say what it's like, but there are other menus seem more "Chinese."
    Of course, Chinese cuisine itself is so large and broad term that the taste profiles are so diverse even within the term "authentic." Anyone who's expecting a "Korean" or "Chinese" flavor might be a little disappointed; it's just so different from both, but I have to say it's so delicious at the same time.

  16. I'm not Korean but oddly enough I used to go to a Chinese/Korean restaurant in Flushing back in the day. It was on Northern blvd. Great food! I didn't know most non-Koreans didn't know about such places…

  17. idk as a korean, seeing fine dinning jajangmyun and champon (잠봉, 짜장면) is so strange to me. Its usually more casual. But hey that restaurant looks really busy so good for them, whatever they're doing is working.

  18. Pouring the sweet and sour sauce onto the crispy deep fried pork will get you LYNCHED in korea.

    You DIP INTO the SAUCE, not POUR it onto the meat.

    the coating gets soggy, you cannot control the amount of sauce you wish to have with the pork, etc. etc.

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