Nothing wrong with Korean food. Just the crap we get served up here, along with the Japanese restaurants.

You know what the problem here is? Its not possible for a restaurant to specialize. Over in Korea and Japan, the vast majority of eateries serve only 1 type of food or a limited menu and are really good at what they do.

Over here, people expect 'variety' and a Japanese restaurant will have to serve sushi, sashimi, ramen, teppanyaki, etc all at the same time. All because a lot of Malaysian so-called foodies actually are idiots and will whine if the place has limited selection.

Likewise, Korean restaurants have to serve bbq, bulgogi, bibimbap, ginseng chicken, etc. All because that's also expected of a Korean place.

There are quite a lot of Korean dishes I have grown fond of. Their spicy tofu soup. Kimchi jjigae. A well-made bibimbap. And I'm not even a plastic fan.

it's like saying Chinese restaurants serve crappy food because they have too wide range of food on their menu, you go Hong Kong you'll see the same exorbitant menu. if Chinese restaurant can do that without problem, i don't see how Simple food like Korean & Japanese cannot do the same.

Also most Japanese restaurants in Japan serves wide range of food, unless it's a specialty shop like Ramen shop etc, which you can find in Malaysia.

It's the cut cost and use locals/foreigners cook instead of professional chefs that's the main issue. And also ingredients are less fresh since Malaysia always get subpar meat.

you don't need rocket science to make good Yakitoris dude. just need to pay attention when cooking them. Sos is standard, depends how you dilute them.

hardest Japanese Food to make is actually Tempura. so far 95% Japanese shop i've eaten so far either too crispy, breading too thick, too soggy, or too dry. to make it close to perfect really takes lots of skills. You might say Sashimi & Sushi takes more skill, but to be honest, as long as you remove the bones & non-edible part which requires abit of skill & food knowledge, the freshness is more important, it'd taste more or less when you eat them, ok the rice might fall apart, but Tempura, takes real skill. most people don't know shit about Japanese restaurants and keeps taking Sashimi & Sushi as Benchmark to rate a restaurant.

you don't need rocket science to make good Yakitoris dude. just need to pay attention when cooking them. Sos is standard, depends how you dilute them.

hardest Japanese Food to make is actually Tempura. so far 95% Japanese shop i've eaten so far either too crispy, breading too thick, too soggy, or too dry. to make it close to perfect really takes lots of skills. You might say Sashimi & Sushi takes more skill, but to be honest, as long as you remove the bones & non-edible part which requires abit of skill & food knowledge, the freshness is more important, it'd taste more or less when you eat them, ok the rice might fall apart, but Tempura, takes real skill. most people don't know shit about Japanese restaurants and keeps taking Sashimi & Sushi as Benchmark to rate a restaurant.

Its like saying american burger beats italian fine dining because they only concentrate on burger and fries
Look at history about japan and korea. They are always poor and hungry.

What jew toking?

You cant say jap and korean food are awesome because you spent rm200/head on it.

try spend rm200/head on chinese/malay/american burger .