''Jjamppong'' () is a Chinese-style Korean noodle soup with red, spicy

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

- or

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

-based broth flavored with ''

gochugaru Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is lon ...

'' (chili powder). Common ingredients include

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

, Korean zucchini,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

squid A squid (: squid) is a mollusc with an elongated soft body, large eyes, eight cephalopod limb, arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also ...

mussel Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other ...

s, and

. The dish was inspired by Chinese cuisine. Along with

jajangmyeon ''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean Chinese noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. It is a variation of the Chinese dish '' zhajiangmian''; it developed in the late 19th centur ...

, it is a popular dish found predominantly in Chinese restaurants in

Korea Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 3 ...

as part of Korean Chinese cuisine.

History and etymology

While the dish is derived from the Chinese Shandong-style chǎomǎmiàn (), the name of the dish was derived from '' chanpon'', a

Japanese Chinese cuisine Japanese Chinese cuisine, also known as ''chūka'', represents a unique fusion of Japanese cuisine, Japanese and Chinese cuisine, Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, serv ...

dish itself derived from the Fujian-style mènmiàn (). During the

Japanese occupation of Korea From 1910 to 1945, Korea was ruled by the Empire of Japan under the name Chōsen (), the Japanese reading of "Joseon". Japan first took Korea into its sphere of influence during the late 1800s. Both Korea (Joseon) and Japan had been under polic ...

(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 (), 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 ''

'' (chili powder) and

chili oil Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Mexico, Italy, and el ...

, 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 The Cheongyang chili pepper () is a medium-sized chili cultivar of the species ''Capsicum annuum'', with intensity of 10,000 Scoville heat units. Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier. ...

. A panfried variety of ''jjamppong'' is also served at some restaurants. In ''jjamppong bap'' (), rice is used in the place of noodles.

Notes

References

{{Soups, state=collapsed Fish and seafood soups Korean Chinese cuisine Korean noodle dishes Noodle soups Spicy foods Korean soups and stews

History and etymology

Variations

See also

Notes

References