6 reasons why you are Korean and not japanese (video)

## 6 reasons why you are Korean and not Japanese

In the age of globalization, cultural diversity has become an integral part of our lives. Within the realm of food, culinary choices hold great significance in shaping our cultural identities. One YouTube Short video that captures this essence is "6 Reasons Why You Are Korean and Not Japanese" by MyKoreanDic. This essay will delve into the reasons presented in the video, highlighting the unique aspects of Korean cuisine that distinguish it from its Japanese counterpart.

## Body:

### 1. Ramyun vs. Ramen:

The first distinction made in the video revolves around the consumption of "ramyun" instead of "ramen." Though the origin of this noodle dish lies in Japan, the Korean interpretation, known as ramyun, has its own distinct flavors and ingredients. The inclusion of spicy flavors and various toppings reflects the Korean palate, which craves bold and robust tastes.

### 2. Peppero vs. Pocky:

The video points out the preference for "Peppero" over "Pocky." Cemented as a popular snack in South Korea, Peppero showcases the nation's love for simple yet delightful treats. The specific flavors and packaging cater to Korean preferences, making it a beloved staple amongst locals and highlighting its cultural uniqueness.

### 3. Gimbab vs. Onigiri:

The distinction between gimbab and onigiri signifies the cultural roots behind them. While both are wrapped rice dishes, gimbab showcases the Korean penchant for using sesame oil, pickled vegetables, and unique fillings like kimchi. This dish represents the diverse flavors and textures that Korean cuisine has to offer.

### 4. Hoe vs. Sashimi:

The video highlights the preference for "hoe" in contrast to "sashimi." In Korean cuisine, hoe refers to raw fish, which is often enjoyed with a variety of seasonings and condiments, adding another layer of flavor to the dining experience. This exemplifies the Korean culinary philosophy, where the focus lies not only on freshness but also on enhancing the natural flavors of the ingredients.

### 5. Tteok vs. Mochi:

Tteok, a traditional Korean rice cake, stands as a point of distinction from the Japanese mochi. Tteok comes in various shapes, sizes, and flavors, serving different purposes in Korean cuisine. It is enjoyed in diverse ways, such as stir-frying, soup, or as a sweet treat. This versatility further showcases the intricate and varied nature of Korean culinary traditions.

### 6. Bunggeo-Ppang vs. Taiyaki:

Finally, the preference for Bunggeo-Ppang, a Korean fish-shaped pastry, over Japanese Taiyaki emphasizes the cultural differences in snack choices between the two countries. The unique fillings in Bunggeo-Ppang, such as sweet red bean paste or cream cheese, exemplify Korea's innovative take on sweet and savory combinations.

## Conclusion:

Exploring the reasons discussed in MyKoreanDic's video, it becomes evident that Korean cuisine boasts distinct flavors, preparations, and cultural elements that set it apart from Japanese cuisine. These culinary choices, encompassing ramyun, Peppero, gimbab, hoe, tteok, and Bunggeo-Ppang, serve as gateways to understanding the rich and diverse culinary heritage of Korea. Appreciating these differences allows us to cherish the unique cultural identities inherent in the food we consume, fostering a deeper sense of connection and understanding among cultures worldwide.