Despite originally being derived fromChinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korean flavours and ingredients, making it a hybrid cuisine.[2]
In South Korea, the food is usually delivered.[1] In other parts of the world, Korean Chinese dishes are typically served in Korean restaurants as well as in Chinese restaurants whose owners are immigrants from Korea or if they are from a Chinese–Korean family.
Korean-Chinese cuisine was first developed during the 19th century in the port city ofIncheon, where most of the ethnic Chinese population of Korea lived.[1] Due to geographic proximity and the demographics of the Korean Chinese population, most Korean Chinese dishes are derived from (or influenced by) northern, eastern andnortheastern Chinese dishes mostly fromShandong, where the majority of the earlier Chinese immigrants in Korea were from.[1]
Three primary Korean-Chinese dishes are served in most Korean Chinese restaurants in South Korea and elsewhere:
Jajangmyeon (짜장면), often referred to as "black bean noodles", is a noodle dish topped with a thick sauce made ofsweet bean sauce (chunjang), dicedpork orseafood, andvegetables. Derived from the Shandongzhájiàngmiàn (炸醬麵), Koreanjajangmyeon is distinct from thezhájiàngmiàn dishes served inChina.[3]
Jjamppong (짬뽕) is a spicy noodle soup flavored with vegetables, meat or seafood, andchili oil. The dish derived from the Shandongchǎomǎmiàn (炒碼麵) and its name derived fromchanpon, aJapanese Chinese dish derived from theFujianmènmiàn (燜麵).[4] The addition of chili powder (gochugaru) and chili oil tojjamppong began during the 1960s.[4]
Tangsuyuk (탕수육) is a Korean version of asweet and sour meat dish derived from theCantonesetòhngchouyuhk (糖醋肉). It can be made with pork or beef, coated with corn- or potato starch or glutinous rice flour. The dish is served with a sweet-and-sour sauce typically made withsoy sauce,vinegar,sugar, corn or potato starch, and fruits and vegetables such as carrots, cucumbers, onions,wood ear mushrooms, apples, and pineapples.[3]
Other dishes often served in Korean-Chinese restaurants include:
Kkanpunggi (깐풍기, derived fromgàn pēng jī (乾烹鷄), fried chicken (with or without bones) glazed with a sweet, spicy sauce
Kkanpung saeu (깐풍새우): Deep-fried, breaded sweet-and-sour shrimp, with a mild spiciness distinct fromtangsuyuk,tangsu saeu and stir-friedKung Pao shrimp (宮寶蝦) served in Chinese restaurants.Kkanpung saeu is served with a sweet sauce,peas,carrots, green onions and red chilli peppers.
Rajogi (라조기, derived fromlàjiāojī (辣椒鷄), similar to theSichuanlaziji, a Chinese chili chicken dish
Udong (우동), a noodle soup similar tojjamppong but with non-spicy white soup, derived from Shandong-styledǎlǔmiàn (打滷麵) and not related to either Japaneseudon orKorean-style udon (also calledudong in Korean) despite the name. In Korean,udong refers to several types of noodle dishes (typically noodle soups) and thus the term used here is non-specific and not exclusive to Korean Chinese cuisine.[6]
Ulmyeon (울면), similar to udon, consists of wheat-flournoodles, chopped vegetables and seafood in achowder-like broth thickened withcornstarch. It is derived from a Chinese dish,wēnlŭmiàn (溫滷麵).
Dumplings are also served at Korean-Chinese restaurants, usually a pan-fried cross between Chinesejiaozi and Koreanmandu. Dried red chili flakes are provided to season food or mixed withsoy sauce.
Koreans traditionally eat Chinese food with a side dish ofdanmuji (yellow pickled radishes) and raw onion dipped in unfriedchunjang.Kimchi, a Korean staple, is also eaten with Korean-Chinese food.
Hotteok is a Korean-Chinese food item that is now commonly sold as astreet food.
.jpg)
.jpg)
.svg)
