Wartime Dishes That Still Exists To This Day

It had been more than seven decades from the time the World War Two has ended. We have learned so much about the impacts of war in both freedom, equality, and respect of human rights. From abuses of the military towards women from The Japanese Imperial Army’s “Comfort Women”: Political Implications and the Gender of Memory to nonsensical killing of civilians that brought trauma to many countries of the world.

The idea of world war gives light to an appealing contradiction. It comes from brutal turmoil among Two nations fighting towards another, yet frequently the result of their close interactions (though brutal) are lasting customs that has taken shape through the era of war. Within a climate where standard nourishment is the highest relevance, it is sensible that one of the most apparent instances of this social sharing is food.

This is the main reason why you may find a Korean stew combined with meat products such as Spam or Taco flavoring spread over steaming rice within the Pacific Countries. However, not all of wartime meals are mixed types: a number of meals come up as being a reaction to rationing, or perhaps an abrupt lack of ability to obtain specific ingredients. Although these types of relics tend to be alerts of a thrashing past, they continue to be strongly inlayed in modern food practices. Regardless these dishes can still level to the taste of real oriental dishes.

Here are two dishes that lived on in Korea even after the war has ended

Budae Jjigae

This dish had been created in American military bases during the Korean War. The dish is a coarse stew with bits of pre-cooked meats like spam, ham, and hotdogs. The stew had been cooked with that spicy pinch of kimchi and gochujang. This usually contains instant noodles and vegetables like mushrooms, scallions, garlic and small slices of cheese.

The name of the dish, budae jjigae is a Korean term that means army stew which takes its roots from the period of war when food was very few. Military men came up with the dish by putting together all leftovers from the U.S. Army facilities like cheese, hotdogs, spam, and with whatever foods that were already there. The dish became popular and remains to be among the dishes that many peoples seeks to find in Korean restaurants.


This dish had been out together in Korea at the time of the Japanese occupation. It is steamed rice seasoned with salt and sesame oil. The rice is prepared with various fillets like fish, meat, eggs or vegetables. And then rolled in thin sheets of seaweeds. Gimbap is also called seaweed rice.