I found the Korean food in Korea way more spicier than the food here to the point where I was practically begging for mercy. Even Koreans I've known from Korea say it's oddly sweet in Toronto. Even NY's Korean food was alot spicier I though (ie. Octopus Stirfry).joeyjoejoe wrote: ↑Oct 22nd, 2013 4:37 pmKorean food for the most part is pretty tame compared to other countries. Growing up Korean, I (like many other Koreans) would put a ton of hot sauce in my bi bim bap, but totally got my butt kicked by other cuisine's hot sauces.
Another place downtown: Salad King - anything on the menu with 20 chilies.
Can't help OP out with places in Scarorough, but most wing places have their own version of "Armageddon Wings".
I've gone through my phase of hot foods. I've had 20 chillis plus a couple of extra spoonfuls of the flaky stuff at Salad King (was a competition between a co worker). Although I've been back and have had some dishes with 10 chillis and it was quite spicy.
Anything with chillis, seeds, and the oil with it will always be spicy. Yea, and some wing places use that additive type hot sauce.
The hot sauces with certain ingredients actually cannot be considered a sauce and is actually considered an additive. This from some show about hot sauce and pepper eating competition I saw on TLC once.