 | |
| Type | Guksu |
|---|---|
| Course | Main course |
| Place of origin | China (original) Korea (introduced)[a] |
| Region or state | East Asia |
| Associatedcuisine | Korean Chinese cuisine[1] |
| Serving temperature | Hot |
| Korean name | |
| Hangul | 짬뽕 |
|---|---|
| Hanja | 攙烹 |
| Revised Romanization | jjamppong |
| McCune–Reischauer | tchamppong |
| IPA | [t͈ɕam.p͈oŋ] |
Jjamppong (Korean: 짬뽕;Hanja: 攙烹) is aChinese-style Korean noodle soup with red, spicyseafood- orpork-based broth flavored withgochugaru (chili powder).[2] Common ingredients includeonions,garlic,Korean zucchini,carrots,cabbages,squid,mussels, andpork.[3][4] The dish was inspired by Chinese cuisine.[1]
Along withjajangmyeon, it is a popular dish found predominantly in Chinese restaurants inKorea as part of Korean Chinese cuisine.[1][5]
While the dish is derived from the ChineseShandong-stylechǎomǎmiàn (炒碼麵),[1] the name of the dish was derived fromchanpon, aJapanese Chinese cuisine dish itself derived from theFujian-stylemènmiàn (燜麵).[6] During theJapanese occupation of Korea (1910–1945), the Japanese sawchǎomǎmiàn in Chinese restaurants in Korea and named itchanpon, as the white soup seemed similar to the soup ofchanpon to their eyes.[6] The Japanese word was subsequently adapted phonetically into Korean asjjamppong.[6]
When considering how chanpon is made, it is assumed that the exported version of chǎomǎmiàn, a type oftāngròusīmiàn (湯肉絲麵), would have used boiled pork and chicken bones to make the broth, while the base broth ofjjamppong differs in that it mainly uses stir-fried seafood and vegetables with the addition ofgochugaru (chili powder) andchili oil; a practice that began in the 1960s.[6]
In some restaurants,Samseon jjamppong (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. Inspired byGamja-tang, Pork back-bone jjamppong (뼈짬뽕) uses a mix of pork bone broth, stir fried seafood, chili oil, and vegetables.Gul jjamppong (굴짬뽕) contains oysters and is usually served with a spicy white broth, also calledSacheon Tangmyeon ( 사천탕면 ).Gochu jjamppong refers to ajjamppong with additional spiciness usingCheongyang chili pepper. A panfried variety ofjjamppong is also served at some restaurants. Injjamppong bap (짬뽕밥), rice is used in the place of noodles.
Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth. It's a Korean-Chinese dish with its origin in China. Called 炒碼麵 (chǎomǎmiàn) in Chinese, this dish originated fromHunan (Hunan cuisine) and traditionally made with a white color bone broth.
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