Korean-Chinese food

Korean-Chinese food, junghwa yori, consists of dishes brought by ethnic Chinese cooks and adapted to Korean tastes over time. Jjajangmyeon, jjamppong and tangsuyuk are the signature dishes, and they taste quite different from food in China. Thanks to delivery culture, it has become an everyday Korean meal.

Jjajangmyeon is noodles topped with a thick sauce made by stir-frying black soybean paste, chunjang, with pork and onions. You mix it all together before eating. Sweet and savory, it is loved by all ages. Incheon's Chinatown is known as its birthplace and has a jjajangmyeon museum.

Jjamppong is a spicy noodle soup made by stir-frying seafood and vegetables with chili flakes and oil to create a fiery, smoky red broth. It typically includes squid, mussels and shrimp. Along with jjajangmyeon it is one of the two pillars of Korean-Chinese food, and choosing between them is a famous Korean dilemma.

Jjamjjamyeon serves half jjamppong and half jjajangmyeon in a divided bowl, created for people who cannot choose between the two. Similar combos exist, such as tangjjamyeon with sweet and sour pork or bokjjamyeon with fried rice. Not every Korean-Chinese restaurant offers them.

Tangsuyuk is fried pork with a sweet and sour sauce. Whether to pour the sauce over it (bumeok) or dip each piece (jjikmeok) is a famous, lighthearted debate in Korea. When sharing, it is polite to ask the group before pouring the sauce over everything.

Korean-Chinese restaurants usually provide yellow pickled radish, raw onion and a small dish of black bean paste as basic sides. They help cut the richness of the oily dishes. Dipping raw onion into the bean paste is a common way to eat it, and some places serve kimchi too.

Jjajangmyeon has long been one of Korea's most iconic delivery foods, so much so that ordering it on moving day is a well-known custom. Today most orders go through delivery apps, and some restaurants pack noodles and sauce separately so the noodles do not get soggy.

Black Day, April 14, is a playful Korean custom where singles who received no gifts on Valentine's Day or White Day eat black jjajangmyeon together. It is not an official holiday, more of a lighthearted youth culture event. Some restaurants run jjajangmyeon promotions on the day.

Ganjjajang uses a sauce stir-fried quickly over high heat with little or no water or starch, served separately from the noodles. It is richer than regular jjajang and keeps the onions crisp. Some restaurants top it with a fried egg.

Regular jjajangmyeon is not spicy; it is sweet and savory, making it a safe choice for those who avoid heat. Sichuan-style or spicy jjajang versions do contain chili, though. If spice is a concern, choose jjajangmyeon or tangsuyuk over jjamppong.

Fried rice is stir-fried over high heat with egg, vegetables and ham, and it usually comes with a spoonful of jjajang sauce and a small bowl of jjamppong broth. Mixing the rice with the jjajang sauce is common. It is a good choice if you prefer not to have noodles.

Incheon Chinatown grew from a community of ethnic Chinese who settled after the port opened in the late 19th century, and it showcases the history of Korean-Chinese food. You will find Chinese restaurants, the jjajangmyeon museum and snack shops selling oven-baked dumplings and hollow sweet bread. It is near Incheon Station, reachable from Seoul by subway.

Kkanpunggi is fried chicken tossed in a sweet, spicy and garlicky sauce with chilies. Yuringi is fried chicken topped with a tangy soy and vinegar dressing and fresh vegetables. Both are popular dishes at Korean-Chinese restaurants alongside tangsuyuk. Both are usually shared by the table.

Some Korean-Chinese restaurants have traditionally thrown in free fried dumplings with larger orders. However, this varies by restaurant and is never guaranteed. Delivery apps sometimes indicate whether a shop offers free extras. If you receive a freebie, enjoy it, but it is not something to request.

Basic jjajangmyeon is usually made with pork and vegetables, but seafood versions such as haemul or samseon jjajang include squid and shrimp. Jjamppong almost always contains seafood. If you have allergies, confirm the ingredients before ordering. The broth gets much of its flavor from seafood.

Jjajang sauce is usually made with pork and sometimes lard, and jjamppong broth often uses meat stock. So typical dishes at Korean-Chinese restaurants may not suit halal or vegetarian diets. Some places offer vegetarian jjajang, so ask the restaurant directly about ingredients.

Jjajangmyeon is believed to have begun with ethnic Chinese immigrants, many from Shandong, after Incheon's port opened in the late 19th century, then evolved into a Korean style. The sweeter, caramel-added chunjang that spread later shaped today's flavor. There are differing accounts of its exact origin.

Mix the sauce and noodles thoroughly as soon as the bowl arrives; if you wait, the noodles swell and become hard to mix. Some people add a pinch of chili flakes or a dash of vinegar. The dark sauce splatters easily, so watch your clothes.

Yes, jjajangmyeon, jjamppong and fried rice are single-serving dishes, so it is easy to eat alone. Tangsuyuk portions are large, but some places sell small sizes or one-person sets. Expect crowds of office workers at lunchtime. Many places also deliver single portions.

Yes. Korean-Chinese restaurants center on localized dishes like jjajangmyeon, jjamppong and tangsuyuk, while separate restaurants serve mainland-style food such as malatang or hot pot. Malatang shops have become hugely popular with young Koreans in recent years. A glance at the menu tells you which kind you are in.