How does Kajin taste in Seoul?

Kajin in Seoul is fried food with deep color and spicy taste.

Cajin cuisine was developed by Cajin people, descendants of French immigrants living in Louisiana in the southern United States. These immigrants were expelled from Acadia in eastern Canada to the 13 colony in North America in the second half of the18th century. Most of them live in Louisiana, where they have taken root and developed their unique culture, music and customs.

Note: Kajin cuisine is characterized by rural cuisine: simple cooking, fresh ingredients, and extensive use of pork and seafood. Because many Kajin people live around New Orleans, some people usually refer to Kajin cuisine and other local dishes with similar flavor, such as Creole cuisine, as New Orleans cuisine.

When the Kajin people were deported from Canada by the British to settle in Louisiana, they lived a hard life from scratch. They cook with local ingredients. Generally speaking, the ingredients of Cajun cuisine include green pepper, onion, celery, rice, sausage, shrimp, corn and so on. Cooking is mainly based on stir-frying, less stir-frying, fried food is more popular, especially seafood; Dark in color and spicy in taste.

Because Cajin cuisine is an ordinary rural cuisine, most restaurants named Cajin cuisine have maintained the rural flavor, which is cheap and good.