Abhilasha Rawat, Pune, Maharashtra

Is Iced Americano better than Hot Americano? Does mint chocolate really taste like toothpaste? Food may be a universal thing that connects us all, but there is a lot of variation in how we enjoy, eat, and discuss food, causing some highly contentious debates. Food debates are hot topics in South Korea, resulting in numerous long discussions at the dinner table. Here are four food-related debates trending in South Korea.

Jajangmyeon vs Jjamppong

Jajangmyeon and Jjampong, two of the signature Korean-Chinese dishes, have been a hot topic among Koreans for generations. It is such a common debate topic that people are divided into two teams: Team Black (jajangmyeon) and Team Red (jjampong). However, for those who can’t decide which dish to order, Jjam-Jja-myeon is a great solution.

Team Jajangmyeon: Jajangmyeon is a Korean Chinese dish called the “king” of Korean delivery food! The sweet and oily dish is known for its thick black sauce, diced pork and vegetables. Although jajangmyeon can be eaten both hot and cold, most people prefer it cold! 

Team Jjamppong: In contrast to jajangmyeon, jjamppong is a spicy, sweet dish. Rumoured to be created by Chinese immigrants living in Japan, jjamppong is a delicious mix of noodles, seafood and vegetables in a spicy clear white broth. The spicy flavour of this dish is best enjoyed when eaten hot.

Mint Chocolate: Lover or Anti 

From BTS to PENTAGON and ATEEZ, many idols have discussed this topic! In recent years, mint chocolate, also known as mint choco, has become more popular in South Korea. Whether it tastes good or if it is one of the most revolting flavours ever is up for debate.

Team Mint Choco Lovers: Mint Choco lovers say it is just like any other flavor. Furthermore, they point out that people have no problem with people enjoying chocolate or strawberry flavored products. With desserts ranging from macaroons to ice cream, mint choco has a lot to offer.

Team Mint Choco Antis: According to the team of mint choco antis, mint choco-flavoured products taste like toothpaste and look unappealing. Some people have even noticed that in a pint of Baskin Robbins that has three different flavours, mint choco is always the last flavour eaten. The addition of mint choco chicken and jams has made antis even more hateful of the flavour.

Ripe Kimchi vs Fresh Kimchi

Kimchi may not be a highly discussed topic, but people do have their preferences. A staple Korean ‘banchan’ (side dish), kimchi, is made by fermenting vegetables such as cabbage and Korean radish with a variety of seasonings, including gochugaru, spring onions, garlic, ginger and jeotgal. Some people, however, enjoy fresh kimchi that has not been fermented.

Team Ripe Kimchi: People who eat ripe kimchi with their main dishes argue that fresh kimchi can’t take in as much flavour as ripe kimchi. The “raw” taste of kimchi is replaced with a sour and strong flavour profile when fermented. Ripe kimchi also has a softer texture with some amount of crunchiness. As a result of fermentation, ripe kimchi has a greater number of good bacteria.

Team Fresh Kimchi: Those who belong to Team Fresh Kimchi argue that preparing fresh kimchi is easier to make as the dish can be eaten right away. The crunchiness of fresh kimchi is another reason why it is preferred. Additionally, the dish does not have a pungent smell or overpowering sourness.

Which side would you pick? Let us know in the comments below.