Jjamppong () is a Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder).
Along with jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in Korea as part of Korean Chinese cuisine.
History and etymology
While the dish is derived from the Chinese
Shandong cuisine chǎomǎmiàn (炒碼麵),
the name of the dish was derived from
chanpon, a Japanese Chinese cuisine dish itself derived from the
Fujian cuisine mènmiàn (燜麵).
During the Japanese occupation of Korea (1910–1945), the Japanese saw
chǎomǎmiàn in Chinese restaurants in Korea and named it
chanpon, as the white soup seemed similar to the soup of
chanpon to their eyes.
The Japanese word was subsequently adapted phonetically into Korean as
jjamppong.
When considering how chanpon is made, it is assumed that the exported version of chǎomǎmiàn, a type of tāngròusīmiàn (湯肉絲麵), would have used boiled pork and chicken bones to make the broth, while the base broth of jjamppong differs in that it mainly uses stir-fried seafood and vegetables with the addition of gochugaru (chili powder) and chili oil, a practice that began in the 1960s.
Variations
In some restaurants,
samseon jjamppong () refers to a more expensive option with additional varieties of seafood. Inspired by
gamja-tang, pork back-bone jjamppong () uses a mix of pork bone broth, stir fried seafood, chili oil, and vegetables.
Gul jjamppong () contains oysters and is usually served with a spicy white broth, also called
sacheon tangmyeon ( 사천탕면 ).
Gochu jjamppong refers to a
jjamppong with additional spiciness using Cheongyang chili pepper. A panfried variety of
jjamppong is also served at some restaurants. In
jjamppong bap (), rice is used in the place of noodles.
See also
Notes
