Many Chinese dishes that are mistakenly labeled as “Korean food” around the world often come from “Korean-style Chinese cuisine” or adaptations made by overseas Chinese communities. They’re originally Chinese, but after being tailored to Korean tastes and spreading globally as if they were Korean, foreigners often confuse where these dishes truly come from.
For reference, there’s a widespread but false rumor in China that Koreans claim Confucius was Korean. Every Korean knows Confucius was from Lu in ancient China. In fact, because of Confucius, Korea remained bound by Confucian doctrine for a long time and struggled to progress.
During the Cultural Revolution, China destroyed elements of its own culture, burned records, and persecuted intellectuals. As a result, scholars often consult Korean sources like the Annals of the Joseon Dynasty when studying the Ming and Qing dynasties. It’s even said that, not knowing the proper rites for offering sacrifices to Confucius, they came to Korea’s Sungkyunkwan to learn the rituals and took ritual vessels back with them.
China’s globally promoted traditional dress is the qipao (cheongsam). Yet China has recently begun claiming “hanfu,” which closely resembles Korea’s hanbok, as its own traditional attire—effectively sidelining the internationally famous qipao in favor of something similar to Korean hanbok.
Some even go so far as to call King Sejong—the creator of Hangul—a Chinese person, or to claim Hangul is derived from Chinese characters, which is absurd.
Ten Chinese Dishes Often Mistaken as Korean Around the World
Koreans refer to the following dishes as “Chinese cuisine,” and thus generally regard them as Chinese food. Strictly speaking, however, they’re dishes created by Chinese cooks in Korea and localized to suit Korean tastes and circumstances.
Jjajangmyeon (炸酱面, zhajiangmian)
It originally comes from Shandong’s zhajiangmian, but in Korea it evolved into a sweet stir-fry of chunjang (black bean paste) with vegetables. Abroad, it’s become an icon of Korean delivery food, and many no longer recognize it as Chinese in origin.
Jjamppong (a variant of the 湯飯/seafood noodle family)
Its roots are in Fujian-style seafood noodles, but in Korea it features a spicy red broth with chili flakes. Overseas, it’s widely known as “Korean spicy seafood noodle soup,” leading many to assume it’s Korean.
Tangsuyuk (糖醋肉)
Derived from the Chinese dish guobaorou (锅包肉), it’s perceived in Korea as a completely different dish—so much so that people debate whether to pour the sauce on top or dip. Internationally, Korean-style tangsuyuk is often introduced as “Korean sweet pork.”
Kkanpunggi (干烹鷄)
While based on Chinese fried chicken, the Korean version is adapted with soy sauce, chilies, and garlic into a sweet-savory style. Abroad, it’s often mistaken for a type of Korean fried chicken.
Gochu Japchae (辣椒炒肉丝)
Originally a classic Chinese home-style stir-fry, in Korea it’s a staple of Chinese restaurants and is frequently misrepresented overseas as “Korean stir-fried beef with peppers.”
Mapo Tofu (麻婆豆腐)
Though from Sichuan, the Korean version is milder and slightly sweeter. Internationally, this rendition is sometimes mislabeled as “Korean tofu stew.”
Gunmandu (炸饅頭)
Evolving from Chinese steamed dumplings, the Korean version is commonly fried. In Japan and the West, “mandu” is often seen as the Korean take on dumplings, and many don’t realize the Chinese origin.
Yusanseul (魚香絲)
Based on a Chinese mixed seafood-and-vegetable stir-fry, the Korean version uses a thicker, glossier sauce that produces a distinctly different taste. Abroad, it can be portrayed as a kind of “luxury Korean dish.”
Jap-tangbap (什錦飯)
While it developed from Cantonese-style fried rice and mixed dishes, in Korea it morphed into a “special rice” served at Chinese restaurants and is perceived like a Korean-style rice bowl.
Jjamppong variants with mussels
The method of boiling mussels, squid, and pork over high heat to impart a smoky flavor took hold in Korea. Overseas, it’s introduced as “Korean jjamppong,” with little distinction from Chinese seafood soups.
All of these dishes originated in mainland Chinese cuisine, but after being localized to Korean tastes and culture, they’ve become some of the most common examples of Chinese foods that are widely mistaken for “Korean food” around the world.
Two Recently Popular Foods Often Mistaken for Korean
Tanghulu and malatang are both Chinese foods, but some people abroad seem to think they’re Korean. These two dishes were introduced to Korea relatively recently. Tanghulu, in particular, is seen as unhealthy; there are even claims that dentists benefited because people cracked their teeth on it. Tanghulu has now completely fallen out of favor, and malatang isn’t as popular as it used to be.
Koreans place a high value on health. Most Chinese dishes are considered less health-oriented and rather intense in flavor. Jjajangmyeon and jjamppong—created in Korea by Chinese cooks—have long been beloved by Koreans, but as the country’s culinary landscape has diversified, their popularity isn’t what it once was.
Malatang is mainly popular among younger people, while older generations tend to dislike the distinctive “mala” aroma.
Instead of insisting that foreign things are their own, perhaps China should focus on developing its own traditions and introducing them to the world with confidence so they gain recognition on their own merits.
China blocks most major foreign services, including Google, and has built its own internet ecosystem to control the press and steer public opinion. This Great Firewall—sturdier than the Great Wall—has created a closed environment that stifles diversity and produces a uniform society in which citizens follow government directives. As a result, China has failed to move the world culturally and has fallen behind. It’s a deeply unfortunate situation.
