FAQ

 

  • What is the difference between Korean and Japanese cuisine?
    Korean cuisine emphasizes bold, spicy flavors with fermented ingredients like kimchi and gochujang, while Japanese cuisine focuses on fresh, seasonal ingredients, umami, and subtle seasoning like soy sauce and dashi.

  • Are Korean and Japanese foods gluten-free?
    Many dishes are naturally gluten-free, but watch for wheat-based items like soy sauce, udon noodles, or wheat wrappers in gyoza. Always check labels or ask for gluten-free options.

  • What are common allergens in Korean and Japanese food?
    Seafood, soy, sesame, nuts, and shellfish are frequent. Korean dishes may include peanuts; Japanese often have fish and wheat.

  • Is Korean food spicier than Japanese food?
    Yes, Korean food frequently uses chili peppers (gochugaru), making it spicier overall. Japanese cuisine is milder, prioritizing balance.

  • Can vegetarians/vegans enjoy Korean and Japanese food?
    Yes! Options like bibimbap (without egg/meat), vegetable tempura, tofu dishes, and seaweed salads abound. Confirm no fish sauce or dashi.

  • What is kimchi?
    Fermented cabbage (or other veggies) with chili, garlic, ginger, and fish sauce. It’s probiotic-rich and a Korean staple.

  • How do you eat bibimbap?
    Mix the rice, vegetables, meat/egg, and gochujang sauce together in the bowl for a flavorful bite.

  • What is bulgogi?
    Thinly sliced marinated beef grilled with sweet-savory soy sauce, garlic, and sesame. Often served with rice and lettuce wraps.

  • Explain samgyeopsal.
    Thick pork belly slices grilled at the table, wrapped in lettuce with ssamjang (soy-chili paste), garlic, and kimchi.

  • What makes Korean fried chicken unique?
    Double-fried for extra crispiness, then sauced in sweet-spicy glazes like yangnyeom (gochujang-based).

  • Is tteokbokki always spicy?
    Traditionally yes, due to gochujang, but milder versions exist. It’s cylindrical rice cakes in a red sauce.

  • What is banchan?
    Small side dishes (like kimchi, pickled radish) served free with every Korean meal.

  • How spicy is gochujang?
    Mild to hot (Scoville 500-2,500); it’s a fermented chili paste central to Korean cooking.

  • Can I make kimchi at home?
    Yes! Basic recipe: cabbage salted, rinsed, mixed with gochugaru paste, then fermented 1-5 days.

  • What is sundubu jjigae?
    Spicy soft tofu stew with seafood or meat, kimchi, and egg, served bubbling hot.

  • Difference between bibimbap and dolsot bibimbap?
    Dolsot is served in a hot stone bowl that crisps the rice at the bottom (nurungji).

  • Is Korean BBQ healthy?
    Lean cuts and veggies make it balanced, but it’s grilled, so pair with salads and limit fatty meats.

  • What is makgeolli?
    Mildly sparkling rice wine, slightly sweet and effervescent—perfect with Korean pancakes.

  • How to store kimchi?
    Refrigerate after fermentation; it lasts months and gets more flavorful.

  • What is japchae?
    Stir-fried glass noodles with veggies, beef, and sesame oil—chewy and savory.

  • What is sushi vs. sashimi?
    Sushi is vinegared rice with toppings (fish, veggies); sashimi is just raw fish slices, no rice.

  • Explain ramen types.
    Varieties like tonkotsu (pork bone broth), shoyu (soy), miso, and shio (salt)—each with unique noodles and toppings.

  • Is all sushi raw?
    No! Cooked options include eel (unagi), shrimp (ebi), and veggie rolls.

  • What makes tempura special?
    Light batter-fried veggies/seafood, served with tentsuyu dipping sauce or in soba/udon.

  • What is umami?
    The “fifth taste” (savory); from dashi, soy, mushrooms, and seaweed in Japanese food.

  • How to eat sushi properly?
    With fingers or chopsticks, dip fish-side in soy sauce (sparingly), add wasabi/ginger as desired.

  • What is bento?
    Single-portion boxed meal with rice, fish/meat, pickles, and veggies—artfully arranged.

  • Difference between udon and soba?
    Udon: thick wheat noodles; soba: thin buckwheat noodles, often served cold/hot.

  • Is matcha the same as green tea?
    No—matcha is powdered whole green tea leaves, whisked into a frothy drink or used in desserts.

  • What is takoyaki?
    Octopus-filled batter balls, topped with sauce, mayo, bonito flakes, and aonori seaweed.

  • Can I eat raw fish if pregnant?
    Health guidelines recommend avoiding raw fish due to bacteria/parasites; opt for cooked sushi.

  • What is kaiseki?
    Multi-course haute cuisine showcasing seasonal ingredients in artistic presentations.

  • How spicy is wasabi?
    Very! Fresh is sinus-clearing; most restaurant versions are horseradish dyed green.

  • What is onigiri?
    Hand-pressed rice balls filled with salmon, plum, or tuna, wrapped in nori.

  • Is Japanese curry different from Indian?
    Yes—thicker, milder, sweeter roux-based with carrots, potatoes, and meat, served over rice.

  • Are Korean/Japanese foods healthy?
    Generally yes—high in veggies, fermented foods (probiotics), fish (omega-3s), but watch sodium and fried items.

  • Low-carb options?
    Korean: meats, seafood, salads; Japanese: sashimi, edamame, seaweed salads.

  • Pairing drinks with these cuisines?
    Korean: soju, makgeolli, beer; Japanese: sake, green tea, highballs (shochu + soda).

  • Korean BBQ etiquette?
    Grill at table, don’t eat alone—share, use tongs for meat, wrap politely.

  • Japanese dining tips?
    Slurp noodles loudly (appreciation!), say “itadakimasu” before eating, no sticking chopsticks upright in rice.

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