Sakhalin Korean cuisine

Sakhalin Koreans are a group of ethnic Koreans on the island of Sakhalin, Russia. They are often considered distinct from Koryo-saram: Koreans of the former Soviet Union. Sakhalin Koreans have a distinct style of cuisine that descends from Korean cuisine and Russian cuisine. The seas and mountains of Sakhalin have significant biodiversity, from which they drew materials for their cooking.

While the Korean language and other Korean cultural elements have dwindled since they first arrived, they have still maintained distinct elements of Korean cuisine. Rice is still eaten as a staple food. According to a September 2012 survey of Sakhalin Koreans, 90% reported to often eating Korean food, 80% were proud of their cuisine, and over 80% of young people knew how to cook it. Kimchi, miyeok-guk (seaweed soup), sundae, gosari-namul (고사리나물), manari-namul (마나리나물), and ueong-namul (우엉나물) were reported to be eaten. Other traditions surrounding eating, including which foods are consumed on which holidays and special occasions, letting adults eat first before children, and having soup placed to the right of rice were also reportedly widely observed.

Pyanse, a Sakhalin Korean dish, has been popular in Vladivostok since the 1990s. In 2014, Russian entrepreneurs brought the dish to Moscow, and in 2016, there were 10 stores in the central district that sold it.

List of dishes

• Pyanse – steamed buns invented in the early 1980s as an adaptation of wang-mandu
• Paporotnik – dried and boiled ferns, seasoned with sesame oil, pepper, and garlic
• Lopukh – burdock that is boiled, fried, and seasoned
• Morskaya kapusta – boiled seaweed salad
• Khe – a marinated raw fish dish descended from hoe
• Hemultan – spicy seafood stew descended from haemultang
• Shyupaltsa – name meaning "tentacle", contains squid, carrots, apples, egg, and onion