Korean Food vs Japanese Food: the similarities and differences in flavors, ingredients, popular dishes, health benefits, and cooking techniques/ presentation.
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Both Japan and Korea cook up some of the most delicious food in the world.
Japanese cuisine has been well-loved in other Asian countries and the West for many years now. In the last decade or so, Korean food has been catching up in popularity, thanks to all the K-dramas and K-pop.
There are many common ingredients in the 2 cuisines- fermented foods, for one- but they're nonetheless very different. If you're not sure what's the difference between the 2, read on, and you'll never confuse the food from a Japanese restaurant with that from Korean restaurants in future!
P.S. If you can't decide which country to visit, here's a review of Busan vs Osaka for you.
Historical Influences
Both cuisines have been influenced by Chinese food but have their own distinct tastes.
Korea
Korea is known for its hearty, fermented flavors developed to endure harsh winters. The renowned Korean kimchi, with its origins in the early practice of fermenting vegetables for preservation, is a testament to this culinary evolution.
The introduction of chili peppers in the 17th century by Portuguese traders marked a significant turning point, infusing Korean cuisine with its characteristic spiciness. Today, gochugaru chili pepper flakes are liberally used in the Korean kitchen.
This blend of indigenous practices and external influences has given Korean food its unique bold and flavorful identity.
Japan
Japanese cuisine is heavily influenced by its proximity to China: for example, the introduction of rice cultivation and Buddhism led to a decrease in meat consumption and a focus on fish and vegetables.
The isolationist policies of the Edo period (1603-1868) further shaped Japanese cuisine, fostering a distinct culinary style focused on the natural flavors of seasonal local ingredients, umami, and artistic presentation.
The introduction of Western food in the Meiji era expanded the Japanese palate, leading to a fusion of Eastern and Western flavors. (Think Japanese pasta and golden curry.)
Flavors
Korea
Korean food tastes much bolder- and often spicier- than Japanese cooking, which focuses on subtle umami: just think of spicy Korean kimchi (fermented Napa Cabbage) versus the sweet-sour Japanese pickles (tsukemono.)
The cuisines features an extensive use of fermented ingredients, such as gochujang (fermented chili paste) which add depth and complexity to its dishes.
Japan
In contrast, Japanese cuisine focuses on the natural flavors of fresh ingredients, often with a subtle, delicate touch.
You don't really see fish sauce (an essential ingredient in many Korean recipes) in Japanese recipes, for example!
Spicy dishes, too, are very rare in traditional Japanese cuisine.
Staple Ingredients
There are many similar ingredients in Korean and Japanese cooking. For example, light soy sauce has a significant role in both cultures. Both cuisines use sesame seeds liberally in sweet and savory dishes.
Here are some other ingredients common to both cuisines, with the differences highlighted:
- Broth Base: Japanese food leans heavily on the use of dashi, a simple, flavorful seafood broth made from kelp (combo) and bonito flakes. Korean cooking also uses a seafood base, but it's often flavored with dried anchovies, leading to a stronger taste.
- Fermented soybean paste: Korea has doenjjang and Japan has miso paste. I've used both interchangeably before but Japanese miso is usually more subtle tasting than Korean doenjjang (which is saltier and more robust.)
- Seaweed: Korea has gim and Japan has nori.
Protein
- Korea: Koreans LOVE their red meat. Think of Korean BBQ! Beef (e.g. bulgogi and galbi) and pork (e.g. samgyeopsal) are super popular. In seafood towns such as Busan, there is also a lot of emphasis on seafood (various fish, octopus.)
- Japan: There is less focus on meat. Instead, seafood (e.g. sushi and sashimi) and tofu (e.g. miso soup and agedashi tofu) are more commonly consumed in Japanese cooking.
Vegetables
- Korea: Napa cabbage (primarily for kimchi), Korean radish (Mu), cucumbers, gim seaweed, and scallions. Garlic is a key ingredient in Korean cooking (but not in Japanese food.)
- Japan: Daikon radish, shiitake mushrooms, seaweed (nori for sushi), and eggplant.
Carbohydrates
- Korea: Short-grain rice (often mixed with grains like barley and beans), sweet potatoes, glass noodles (e.g. japchae), and instant ramen.
- Japan: Sushi rice, soba noodles (buckwheat), and udon noodles.
Sauces, Pastes, Condiments & Spices
- Korea: Gochujang paste (fermented chili paste), doenjang (fermented soybean paste), Sesame oil (for flavor and cooking), gochugaru (Korean chili flakes), garlic, and ganjang (Korean soy sauce.)
- Japan: Miso (fermented soybean paste, less robust than doenjang), wasabi (for sushi and sashimi), ginger (pickled for sushi), shoyu soy sauce (lighter and saltier), and mirin (sweet rice wine for cooking).
Fermented Foods
- Korea: Kimchi, jeotgal (fermented fish), and makgeolli (rice wine)
- Japan: Tsukemono (sweet or sour pickled vegetables), Natto, and sake (rice wine.)
Sea Products
- Korea: Gim (dried seaweed, used in dishes like banchan), and dried anchovies (for broths).
- Japanes: Nori (dried seaweed, used in sushi), and katsuobushi (bonito flakes, for dashi broth.)
Iconic Dishes
Some of the most famous Japanese and Korean dishes are:
- Korea: Kimchi, Bibimbap, Bulgogi, Jjiggae, Pajeon Pancake, etc.
- Japan: Sushi, Sashimi, Ramen, Tempura, etc.
Let's explore the main difference between popular dishes that we find in both countries.
Korean Kimbap vs Japanese Sushi
Both look very similar, but Korean gimbap/ kimbap (Korean sushi) has a more savory flavor- the rolls are often brushed with sesame oil and garnished with sesame seeds.
Japanese Sushi tends to focus on the natural taste of the ingredient and the sweet-vinegared rice. In addition, a Japanese Sushi Roll is paired with wasabi, whilst Kimbap is not. (Instead, gochujang may be used.)
If you like modern fusion flavors, you'll prefer Kimbap to Sushi, as Kimbap doesn't hesitate to include things like American cheese, sausage, spicy tuna etc in it! (It's usually better on your wallet too.)
Sushi, on the other hand, is more traditional in its flavors and ingredients- unless you're looking at American-Japanese sushi rolls- and more expensive!
Raw Fish: Sashimi vs Hoe/ Hwey
Raw food (usually raw fish) is more common in Japanese cooking. Almost every Japanese restaurant will have a sashimi dish or two.
You do get raw seafood dishes (Hoe/ Huey) in South Korea too, but it's not as easily available. Both consist of thinly sliced pieces of seafood.
However, Japanese Sashimi has a refined taste. Korean Huey, on the other hand, has a very strong taste of the sea that can almost taste fishy (definitely an acquired taste. I had it at a famous restaurant in Songdo Beach, Busan and am in no hurry to repeat the experience.)
I must confess to preferring sashimi!
Rice Bowls: Bibimbap vs Donburi
Bibimbap is a Korean dish in which rice is topped with julienned vegetables, meat (or seafood), a fried egg, and a gochujang-based sauce. The ingredients are all individually prepared but you mix everything together before you eat.
Japanese Donburi, on the other hand, is pretty much a stew with rice. Fish, meat, and/ or veggies are simmered together, then ladled over the rice. (So it's simpler to make than bibimbap!)
In addition, Korean bibimbap is spicier than Donburi. (It also looks a lot more attractive, to be honest, with its rainbow of colors!)
Fried Chicken: KFC vs Karaage
KFC, or Korean fried chicken (chikin, often served with beer and called chimaek), is a double-fried chicken with a super crispy coating that stays crunchy in spite of the sweet-spicy sauce ladled over it.
Karaage, or Japanese fried chicken, on the other hand is typically boneless chicken that is marinated, coated with potato starch, fried, and served plain. The Japanese tend to do a better job with deboning- I've never found any bones in my Japanese karaage, but I sometimes come across small bone slivers in my KFC!
Cooking Techniques and Presentation
Korea
Korean culture- at least in the food scene- loves DIY and community. Everyone gets together for good food and has a good time.
Think of the communal aspect of Korean BBQ: everyone gathers together and grills their own meat (as opposed to having a chef do it.) Similarly, with Dak-galbi, the diners themselves stir-fry the chicken in spicy sauces at their table.
In addition, Korean meals always come with a wide variety of side dishes (banchan), such as Mayak Eggs. There's less focus on the sides at a Japanese dining table.
Japan
Japanese dining, on the other hand, is more like fine dining. (Japan actually has the most number of Michelin-restaurants in the world, after France.) Japanese chefs stress the importance of presentation.
The food is usually refined, but it's not always fun!
Fun fact: Koreans use metal chopsticks whilst Japanese tend to use wooden chopsticks.
Which is Easier to Cook?
Korean food is much simpler to cook, in my opinion.
Japanese food is deceptively simple, like Italian food. However, when the cooking process and sauces are so pared down and basic, the quality of the ingredients and the cooking technique really shines through, so any mistakes you make will be amplified in the taste of the final dish.
With Korean cooking, the boldly flavored condiments and sauces will make almost anything taste good!
Health
Japanese food tends to be more healthy than Korean food, as it uses less seasoning, and less meat. Less oil is used, as the food is usually raw or grilled.
Japanese people are amongst the longest-lived in the world!
In summary, if you're looking for strong flavors to delight your taste buds, you'll prefer Korean food. On the other hand, if your taste leans towards lighter flavors, then Japanese cuisine is calling your name!
However, when it comes to cooking, it's much easier to cook a tasty Korean dish than Japanese, as the flavorful sauces and condiments will help cover up any amateur mistakes that you make!
Which cuisine is your favorite?
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