Hungry? Tired? Need a bit of culinary comfort therapy? Here are 11 of the world’s best comfort foods (and yes, reading this is guaranteed to make you even hungrier).
As the most popular delivery food in Korea, jajangmyeon has to be the ultimate Korean comfort food. It has Chinese origins, but given its 2006 inclusion within the top 11 “Korean cultural symbols” by the Korean Government, it’s surely a Korean dish now. It consists of long wheat noodles tossed in umami-centric black bean sauce with chunks of pork and veggies scattered throughout. It’s eaten every year on Korean ‘Black Day’ (14 April) by single Koreans who didn’t receive gifts on Valentine’s Day as a way to help mend their broken hearts. It is served as a way to comfort them, making this perhaps the world’s ultimate comfort food.
China is a huge country, so it’s pretty hard to generalise here. But certainly in Sichuan province, mapo tofu is as comforting as it comes. Sydneysider Virginia Jen, who is of Chinese/Vietnamese heritage, says, “I grew up having mapo tofu for dinner at least once a week,” she says, “It's a perfect winter comfort food fodder, particularly for those of us who love tofu. Pork mince, silken tofu and chilli bean paste – our family recipe also brings preserved vegetables into the mix, too.” Get the quick and simple recipe for mapo tofu here.
Because what is more comforting than a big bowl of your mum’s meatballs and gravy? Nothing, that’s what. Although the recipe is originally French, rissoles were adopted by the Antipodeans a long time ago, and have seen their own incarnation here. Let’s be frank though: it’s a meatball by another mother. They can be whatever you want them to be (such as lamb and potato - that's the deliciousness you see below), really, but essentially it’s just minced meat paired with onions and breadcrumbs and fried or barbecued. Gravy or tomato sauce is optional, but appreciated. The Maltese even have a chicken version!
Much like how the characters don’t age, for almost three decades in almost every episode of The Simpsons, the family can be seen sitting at the table, eating meatloaf. And if that’s not American, we don’t know what is. Meatloaf is basically a giant rissole, baked in a loaf tin ready to be sliced, rather than in individual portions. And on a cold winter’s night, there is nothing we want more than this sort of traditional grub.
“People don’t make onion soup at home,” says Sydneysider Fanny Poulard, who was born and bred in Le Mans, France, “it’s the sort of thing we eat at markets.” For her, the ultimate comfort food is tartiflette, which is a dish of potatoes layered up with bacon and topped with a heap of soft, melting Reblochon cheese. “It’s warm, it’s really soft and cheesy and it melts in the middle, and the top is like a gratin. The cheese melts throughout the potatoes, and you just don’t even care about how much weight you put on, because it’s worth it. It’s basically the French equivalent of mac and cheese. All it needs is a Bordeaux or a big Shiraz.” Try Gabriel Gaté's version here.
In India’s southern states, sambhar comes almost like a condiment – with dosa, uttapam and idli it plays the role of a dipping sauce. It’s a light, soupy dahl with dominant flavours of sour tamarind and fragrant curry leaves, and is one of the most comforting dishes on earth, with or without its bready accompaniments.
A dish from Fukuoka on the southern Japanese island and prefecture of Kyushu, tonkotsu ramen – literally “pork bone noodles” – is rich, hearty and feeds the soul like few others. Originally this noodle soup was designed as a cheap way to feed workers – the broth is made by slowly stewing pork bones that might otherwise have been thrown out, and the fine layer of chashu pork belly served floating atop the noodles was a cheap cut that needed only a long cooking time to become unctuous. Overheard in Sydney’s Menya recently: “It’s basically like eating a giant bowl of gravy.” To get a steaming bowl of this hot ramen on your table, get cooking our recipe here!
Germany is pretty much a country of comfort foods – think schnitzel and beer, spaetzle and currywurst – but down in Bavaria (and in neighbouring Austria), dumplings reign supreme. Sydney-based but German-born and bred Mary Sosna says, “If I had to choose the ultimate Bavarian comfort food, it would have to be proper crispy pork knuckle with potato knödel (dumplings) and beer gravy.” Recreate it at home with a ham hock from your local butcher. Quite different to Asian-style steamed dumplings, hascheeknödel are crispy and will warm you right up on a chilly night.
Usually served alongside dhal or curry, roti canai is a thin, layered, fluffed-up bread that in Malaysia can be eaten as a snack or as part of a full-blown banquet. It is often – particular in its Thai incarnation – served as a dessert, stuffed with fillings like Nutella and condensed milk. And the most comforting part? No need for cutlery; roti canai is hand-only sort of dish. Make up some dhal and dip your fresh roti canai right in.
Scotland – Mince and tatties
Are you seeing a trend here? Yep, minced meat seems plays a big role in comfort food the world over. Full disclaimer here – this writer is Scottish, so this is a bit of a personal one. In Scotland, mince and tatties feed the nation and as simple as the dish is, when a Scot is away from home, it’s the food they crave. It’s minced beef braised with onion and gravy, sometimes with carrots through it – extra points for crinkle-cut – with a side of tatties (aka potatoes), usually mashed. There are often peas on the side and there is always (always!) thickly-buttered white bread or oatcakes. Crack open a can of neon-orange Irn Bru to drink and that’s a party right there.
It’s a classic – but sometimes classics are such for a very good reason. And what is more soothing than a bowl of hot pho? For Jen, who ate as much Vietnamese as Chinese food growing up, it’s the ultimate way to warm up. “It’s a total no-brainer,” she says, “In Vietnam, you can have it day and night, for breakfast, dinner and lunch. The combo of aromatic broth cooking thinly sliced beef, as well as the fragrance of mint and freshly squeezed lemon, crunch of bean sprouts and soft rice noodles – it's magic! And that heart-warming broth is key. My dad's version actually feels like home to me.”
There are many varities of pho, from the classic beef to a quick chicken version or this vegetarian mushroom take - there's something for everyone.
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