Korean Food Similar To Indian Food

There are several Korean food that share similarities with Indian cuisine in terms of flavors, ingredients, or cooking techniques. While they may not be exactly the same, these dishes often offer comparable taste profiles or use common spices. From fermented sauces to mixed rice dishes, both cuisines have a rich history of creating dishes that are both savoury and spicy. Additionally, both cuisines incorporate fermented foods and pickled vegetables into their dishes to add a tangy, sour flavour.

Here is a list of Korean food that are similar to Indian food:

Bibimbap and Biryani:

Both dishes feature a mixture of rice, vegetables, and meat or tofu. Bibimbap is a Korean rice dish topped with various sautéed or seasoned vegetables, meat, and a fried egg. Biryani is a popular Indian rice dish with layers of spiced rice, meat, or vegetables, and aromatic spices like cardamom, cinnamon, and cloves.

Bibimbap: It is a Korean rice dish that translates to “mixed rice.” It is a colorful and nutritious dish made with a bowl of steamed rice topped with various sautéed or seasoned vegetables, protein, a fried egg, and often garnished with Korean chili paste called gochujang.

Biryani: It is a fragrant rice dish that originated in the Indian subcontinent and is widely popular in various regional cuisines. It is typically made with basmati rice, meat (such as chicken, lamb, or fish), or vegetables, and a blend of aromatic spices like cardamom, cinnamon, cloves, and saffron.

Jjimdak and Chicken Curry:

Jjimdak is a Korean braised chicken dish cooked with soya sauce, vegetables, and sometimes sweet potatoes or glass noodles. It shares some similarities with chicken curry, a popular Indian dish made with chicken, spices, and a rich sauce typically based on tomatoes or yogurt. Whether you prefer the sweet and savory flavors of Jjimdak or the rich and aromatic spices of Chicken Curry, both dishes offer a delightful dining experience.

Jjimdak: It is a Korean braised chicken dish that originated in the city of Andong. It consists of chicken pieces, potatoes, carrots, onions, and sometimes other vegetables, all simmered together in a savory sauce.

Chicken Curry: It is a widely loved dish in Indian cuisine and has many regional variations across the country. It typically consists of chicken pieces cooked in a flavorful curry sauce made with a combination of spices like turmeric, cumin, coriander etc.

Kimchi and Pickles:

While not a dish itself, kimchi is a staple in Korean cuisine. It consists of fermented vegetables, primarily cabbage, with a spicy and tangy flavor. Similarly, Indian cuisine incorporates a wide variety of pickles made from fruits, vegetables, and spices, offering a tangy and sometimes spicy taste. Kimchi is characterized by its spicy and pungent taste, influenced by Korean food seasonings like chili powder and fish sauce.

Kimchi: It is a traditional Korean side dish made from fermented vegetables, most commonly cabbage or radishes. The mixture is then allowed to ferment, which gives kimchi its tangy and slightly spicy flavor.

Pickles: It is a broad category of preserved foods found in many cuisines around the world, including Indian cuisine. Common vegetables used for pickling include cucumbers, carrots, onions, and radishes. Pickles can range from sweet to sour and offer a tangy, crunchy addition to sandwiches, burgers, salads, and more.

Yakgwa and Imarti:

These are traditional sweets that are popular in Korean and Indian cuisines, respectively. Yakgwa features the flavors of honey, sesame oil, and ginger, while Imarti is characterized by the sweetness of sugar syrup infused with cardamom and saffron.

Yakgwa: It is a traditional Korean sweet pastry that is often enjoyed during festive occasions or holidays. It is made by deep-frying wheat flour dough that is flavored with honey, sesame oil, and ginger juice. Yakgwa has a delicate texture and a subtly sweet flavor with hints of honey and sesame. It is a popular treat and is often served alongside tea.

Imarti: It is a popular Indian sweet that is particularly enjoyed during festivals like Diwali or special occasions. It is made by grinding soaked urad dal (black lentils) into a smooth batter, which is then piped into a spiral shape and deep-fried until golden and crispy.

Tangsuyuk and Sweet & Sour Chicken:

Both dishes feature crispy meat coated in a sweet and tangy sauce, offering a delightful balance of flavors. Both dishes feature crispy meat coated in a sweet and tangy sauce, offering a delightful balance of flavors.

Tangsuyuk: It is a Korean food-style sweet and sour pork dish. Meat is typically coated in a light batter made from flour, cornstarch, and sometimes egg before being fried until crispy. The sauce is prepared separately and is a combination of sweet and sour flavors achieved by using ingredients like vinegar, sugar, soy sauce, ketchup, and various vegetables such as bell peppers, onions, and pineapple.

Sweet and Sour Chicken:  It features crispy chicken pieces that are typically battered and deep-fried until golden. The chicken is then stir-fried with a sauce that combines sweet and tangy flavors.