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

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

- or

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

-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 long ...

'' (chili powder). Common ingredients include

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), 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 oni ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...

Korean zucchini Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita mos ...

, carrots, cabbages,

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting ...

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

s, and

. Along with

Jajangmyeon ''Jajangmyeon'' () or ''jjajangmyeon'' () is a Korean noodle dish topped with a thick sauce made of '' chunjang'', diced pork, and vegetables. Variants of the dish use seafood, or other meats. History ''Jajangmyeon'' was introduced in the la ...

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

South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed ...

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 , also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and ...

'', a

Japanese Chinese cuisine Japanese Chinese cuisine or ''Chūka'' is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Jap ...

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

Japanese occupation of Korea Between 1910 and 1945, Korea was ruled as a part of the Empire of Japan. Joseon Korea had come into the Japanese sphere of influence with the Japan–Korea Treaty of 1876; a complex coalition of the Meiji government, military, and business offic ...

(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 champon is made, it is assumed that the exported version of chǎomǎmiàn, a type of tó̤ng nṳ̀ sí mīng (), would have used boiled pork and chicken bones to make the broth, while the base broth of ''Jjamppong'' differ 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, Southeast Asian cuisi ...

; a practice that began in the 1960s.

Variations

In some restaurants, ''Samsun jjampong'' (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. Inspired by Gamja-tang, Pork back-bone jjampong (뼈짬뽕) uses a mix of pork bone broth, stir fried seafood, chili oil, and vegetables. ''Gul jjampong'' (굴짬뽕) contains oysters and is usually served with a spicy white broth, also called ''Sacheon Tangmyeon'' (사천탕면). ''Gochu jjampong'' refers to a ''jjampong'' with additional spiciness using

Cheongyang chili pepper The Cheongyang chili pepper ( ko, 청양고추) 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 man ...

. A panfried variety of ''jjampong'' is also served at some restaurants. In ''jjampong bap'' (짬뽕밥), 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