[1] In other parts of the world, Korean Chinese dishes are typically served in Korean restaurants as well as in Chinese restaurants whose owners are immigrants from Korea or if they are from a Chinese–Korean family.
Korean-Chinese cuisine was first developed during the 19th century in the port city of Incheon, where most of the ethnic Chinese population of Korea lived.
[1] Three primary Korean-Chinese dishes are served in most Korean Chinese restaurants in South Korea and elsewhere: Other dishes often served in Korean-Chinese restaurants include: Dumplings are also served at Korean-Chinese restaurants, usually a pan-fried cross between Chinese jiaozi and Korean mandu.
Dried red chili flakes are provided to season food or mixed with soy sauce.
Koreans traditionally eat Chinese food with a side dish of danmuji (yellow pickled radishes) and raw onion dipped in unfried chunjang.