Until recently, eating Korean food in Scarborough meant ordering bibimbap or bulgogi from the supplementary menus of sushi restaurants. Now, the peninsula’s repertoires of spicy, pickled, and fermented delights have taken full force all over the city.

The Koreatowns of Bloor West and North York attract foodies in droves, but Scarborough’s establishments are among the crowning jewels of the Hermit Kingdom’s local culinary ambassadors. Instead of gathering into enclaves, they are embedded into areas and strip malls with fare as diverse as the offerings of banchan side dishes that come with every order Korean food.

Pork bone soup, ssam lettuce wraps, open-flame grill, --it’s all here.



In the multicultural east end of Toronto, bibimbap is more than just a salad bowl.

On plain bowl or served dolsot (sizzling stone bowl), marinated beef, fresh vegetables (bean sprouts, julienned carrots and cucumbers), Shitake mushrooms, and a fried ... View More or Locate


This is not your trendy, wellness-and-lifestyle blog "bone broth." 

Not even "pork bone soup" can do this immaculate bowl justice. Meat, buttery soft, falls right off the bone into your spoon or in the spicy and savoury broth. You get that unmistakeable ... View More or Locate


As recently as the early 2000s, many Torontonians didn’t really know what kimchi was. But of course, it was everywhere, home made and stored by Korean-Canadian families in separate kimchi fridges, in batches at some of the city’s older ... View More or Locate


Chill meets sizzle in this refreshing Korean wrap.

Ssam -- wraps -- are stuffed with purple rice, beef (or other meat), and fried onion off a hot plate. Their dashing partners: a side of sweet onion-tomato relish topped on a ... View More or Locate



Careful not to burn your fingers while sharing a pot of gamjatang (a pork bone stew) when eating at Korean restaurants in Scarborough.

The usually unlimited side dishes or banchan are happy additions to a heady evening with soju and animated conversations.

Red chilies and garlic in the robust flavours of kimchi balance the fermented sweetness of the white radishes, welcoming light yet hearty soups and marinated meats ready for the barbecue.



Taste Korean food, taste the world.

From indigenous techniques of pickling and fermenting came the chilies of the Columbian Exchange. The kimchi we know today is thanks to the global circuits of trade that brought bird’s eye chilies from Central America to Europe and Southeast Asia through the ships of Spanish and Portuguese trade, into Korea, bringing it into the chili paste that peppers every bite of the spicy banchan side dish.

Long-known as a cuisine of vegetables and fish, the meat-heavy dishes that permeate Korean cuisine reflect its modern histories of the Japanese and American military. But long-standing rural practices of fermenting and pickling have persisted into the present day, and Korean migrants in Toronto continue make kimchi at home.