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Korean Chinese cuisine (Korean: Junghwa yori; hangul: 중화요리, hanja: 中華料理) is derived from traditional Chinese cuisine but has been influenced by local ingredients in Korea. Due to geographical proximity, most Korean-Chinese dishes are derived from Northern styles of Chinese cuisine such as Beijing and Shandong cuisine. However, some have regarded Korean Chinese cuisine as being more Korean than Chinese. The cuisine developed in the port city of Incheon, where the majority of Korea's ethnic Chinese population historically lived. However, Chinese restaurants in Korea are unusual in that they are owned and run by Koreans, rather than ethnic Chinese. The latter development came in part due to the assimilation of the ethnic Chinese in Korea into the Korean culture as well as due to their outward migration due to legal discrimination they were subject to, especially under the Park Chung-hee administration. Consequently, the most authentic Korean Chinese cuisine can be found in centers of overseas Korean communities such as Los Angeles, where concentrations of the overseas Chinese who previously resided in Korea can be found.
Korean-Chinese dishes
There are two primary Chinese menu items served in the majority of Korean Chinese restaurants in South Korea and elsewhere:
- Jajangmyeon (hangul: 자장면; simplified Chinese: 炸酱面), steamed noodles served in a lightly-flavoured black bean paste, distinctly different from the various types of zhajiang mian served in mainland China and Taiwan.
- Jjamppong (hangul: 짬뽕), a spicy noodle soup flavoured with onions and chili oil. A form of jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki (see Chanpon). The noodles are made from wheat flour.
In addition, several other dishes are often served in Korean Chinese restaurants:
- Ulmyeon (hangul: 울면) is a dish consisting of wheat flour noodles, chopped vegetables, and seafood in a chowder-like broth that is thickened with cornstarch. It is derived from a Chinese dish called wēnlŭmiàn (溫滷麵). [1]
- Jajangbap (hangul: 자장밥), similar to jajangmyeon but served on steamed rice. It may also be served with a fried egg and some vegetable.
- Bokkeumbap (hangul: 볶음밥), fried rice served with a lightly flavored black bean paste and an egg (see Bokkeum).
- Japchaebap (hangul: 잡채밥), Korean cellophane noodles, meat, and vegetables served on a bed of steamed rice with a lightly flavored bean paste sauce (see Japchae).
- Tangsuyuk (Korean: 탕수육, Chinese: 糖水肉), the Koreanized version of sweet and sour pork. Unlike the Americanized Chinese dish of the same name, tangsuyuk can be made with either pork or beef.
Dumplings are sometimes also served at Korean-Chinese restaurants.
Koreans traditionally eat Chinese food with a side serving of danmuji (yellow pickled daikon), and raw onion dipped in black bean paste. Kimchi, a staple Korean food, is also eaten with Chinese food. Dried red chili flakes are provided to season food alone or mixed with soy sauce.
See also
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