In honor of AAPI Month, we decided to spotlight a local Asian American establishment. Located in the heart of Koreatown, Young King, a Korean-Chinese restaurant, has long been a favorite among both Korean and Chinese Americans and serves as a classic representation of AAPI culture. A staple since the 1980s, Young King has built a reputation for its jjajangmyeon, tangsuyuk, jjampong, and many other dishes that have earned its status as a legendary local spot.

But what does it mean for food to be considered “Korean-Chinese”? Its history is rooted in ethnic Chinese migrants bringing their culture and cuisine to Korea, particularly to the city of Incheon. While there are similarities in ingredients and flavors, language is where many of the unique differences appear.

Take tangsuyuk, for example, which was inspired by the Chinese dish guobaorou. It borrows the “tang” and “su” from the Chinese words for “sweet” and “sour,” while “yuk” comes from the Korean word for meat, unlike the Chinese “rou.” Over time, Korean audiences came to recognize the dish by its Korean name rather than its Chinese origins. As Korean-Chinese cuisine grew in popularity across Korea, it eventually spread globally, especially to the United States, where restaurants such as Young King now serve dishes that blend the essences of both China and Korea.

As a frequent visitor to Young King, I brought Loyola students Edward Min ‘27 and Upton Ta-Beadle ‘27 with me to try the restaurant, and the experience was memorable from the start. The atmosphere felt warm and traditional; herbal tea sat in the center of the table alongside classic Korean and Chinese sauces and condiments, immediately setting the tone. Ordering tangsuyuk, bowls of jjajangmyeon and jjampong, and fried rice, we enthusiastically indulged in the dishes.

Edward Min and Upton Ta-Beadle both came to a similar conclusion: “It was a surprise to see and taste an essence of China within Koreatown, and we soon came to realize the multicultural nature of Koreatown.” They noted many similarities between Chinese and Korean cuisine, while also recognizing the distinctions that made the experience unique. Korean radish and kimchi were placed on the table alongside Korean mandu, or dumplings, adding another layer to the cultural fusion represented in the meal.

So what makes Young King legendary? It is not only the atmosphere, quick service, or quality of the food, but also the rich history of Korean-Chinese fusion cuisine that has connected communities in Koreatown since the 1980s. As a staple of AAPI food culture close to Loyola, Young King is a restaurant we highly recommend trying.