Korean–Chinese cuisine (), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the

ethnic Chinese The Chinese people or simply Chinese, are people or ethnic groups identified with China, usually through ethnicity, nationality, citizenship, or other affiliation. Chinese people are known as Zhongguoren () or as Huaren () by speakers of s ...

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

. Despite originally being derived from

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

, Korean-Chinese cuisine consists of unique dishes with Korean flavors and ingredients, hence it being of a hybrid cuisine. 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 ...

, the food is usually delivered. In other parts of the world, Korean Chinese dishes are typically served in Korean restaurants as well as in Chinese restaurants whose owners are immigrants from Korea or if they are from a Chinese–Korean family.

Characteristics

Korean-Chinese cuisine was first developed during the 19th century in the port city of

Incheon Incheon (; ; or Inch'ŏn; literally "kind river"), formerly Jemulpo or Chemulp'o (제물포) until the period after 1910, officially the Incheon Metropolitan City (인천광역시, 仁川廣域市), is a city located in northwestern South Kore ...

, where most of the ethnic Chinese population of Korea lived. Due to geographic proximity and the demographics of the Korean Chinese population, most Korean Chinese dishes are derived from (or influenced by) northern, eastern and

northeastern The points of the compass are a set of horizontal, radially arrayed compass directions (or azimuths) used in navigation and cartography. A compass rose is primarily composed of four cardinal directions—north, east, south, and west—each se ...

Chinese dishes mostly from

Shandong Shandong ( , ; ; alternately romanized as Shantung) is a coastal province of the People's Republic of China and is part of the East China region. Shandong has played a major role in Chinese history since the beginning of Chinese civilizati ...

, where the majority of the earlier Chinese immigrants in Korea were from.

Dishes

Three primary Korean-Chinese dishes are served in most Korean Chinese restaurants in South Korea and elsewhere: * ''

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 ...

'' () is a noodle dish topped with a thick sauce made of

sweet bean sauce Tianmian sauce (), also known as sweet bean sauce, sweet flour sauce or sweet wheat paste, is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern ...

(''chunjang''), diced

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; ...

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 an ...

, and

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s. Derived from the Shandong '' zhájiàngmiàn'' (), Korean ''jajangmyeon'' is distinct from the ''zhájiàngmiàn'' dishes served in

China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...

. * ''

Jjamppong ''Jjamppong'' () is a Korean Chinese noodle soup with red, spicy seafood- or pork-based broth flavored with '' gochugaru'' (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. ...

'' () is a spicy noodle soup flavored with vegetables, meat or seafood, 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 ...

. The dish derived from the Shandong ''chǎomǎmiàn'' () and its name 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 ve ...

'', a Japanese Chinese dish derived from the

Fujian Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its capi ...

''mènmiàn'' (). The addition of chili powder (''

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 ...

'') and chili oil to ''jjamppong'' began during the 1960s. * ''

Tangsuyuk ''Tangsuyuk'' () is a Korean Chinese meat dish with sweet and sour sauce. It can be made with either pork or beef. History and etymology ''Tangsuyuk'' is a dish that was first made by Chinese merchants in the port city of Incheon, where the ...

'' () is a Korean version of a

sweet and sour Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histor ...

meat dish derived from the Shandong ''tángcùròu'' (). It can be made with pork or beef, coated with corn- or potato starch or glutinous rice flour. The dish is served with a sweet-and-sour sauce typically made with

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

, corn- or potato starch and fruits and vegetables such as carrots, cucumbers, onions,

wood ear Wood-ear or tree ear (, Korean: 목이 버섯), also translated wood jellyfish or , can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried. * ''Auricularia he ...

mushrooms, apples and pineapples. Other dishes often served in Korean-Chinese restaurants include: * '' Jungguk-naengmyeon'' (; ), literally "Chinese cold noodles", is enjoyed during the summer. ''Jungguk-naengmyeon'' is made with ''junghwa-myeon'' (Chinese noodles), shredded five-spice marinated beef or pork (五香醬肉), cucumber,

crab stick Crab sticks, krab sticks, imitation crab (meat), or seafood sticks (originally known as ''kanikama'' in Japan) are a type of seafood made of starch and finely pulverized white fish ('' surimi'') that has been shaped and cured to resemble the l ...

jellyfish Jellyfish and sea jellies are the informal common names given to the medusa-phase of certain gelatinous members of the subphylum Medusozoa, a major part of the phylum Cnidaria. Jellyfish are mainly free-swimming marine animals with umbrella- ...

and a fried egg in a cold chicken broth seasoned with soy sauce and spices. A sauce, mixed with mustard and peanut sauce, gives it a nutty, spicy flavor.Seo, Won-ye (서원예), (2009-06-1
냉면만 먹자니 지겹죠…색다른 '여름麵' 어때요
(in Korean), Hankguk Gyeongju * ''Kkanpunggi'' (, derived from ''gàn pēng jī'' /), fried chicken (with or without bones) glazed with a sweet, spicy sauce * ''Kkanpung saeu'' (Korean: 깐풍새우): Deep-fried, breaded sweet-and-sour shrimp, with a mild spiciness distinct from ''tangsuyuk'', ''tangsu saeu'' and the stir-fried Kung Pao shrimp (宮寶蝦）served in Chinese restaurants. ''Kkanpung saeu'' is served with a sweet sauce,

peas The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

, carrots, green onions and red chilli peppers. * ''Rajogi'' (, derived from ''làjiāojī'' /), similar to the

Sichuan Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...

laziji Laziji () is a dish of Sichuan cuisine. It is a stir-fried dish, which consists of marinated then deep-fried pieces of chicken, dried Sichuan chilli peppers, spicy bean paste, Sichuan peppers, garlic, and ginger. Toasted sesame seeds and slice ...

'', a Chinese chili chicken dish * '' Udong'' (), a noodle soup similar to ''

jjamppong ''Jjamppong'' () is a Korean Chinese noodle soup with red, spicy seafood- or pork-based broth flavored with '' gochugaru'' (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. ...

'' but with non-spicy white soup, derived from Sandong-style ''dǎlǔmiàn'' (打卤面/打滷麵) and not related to either Japanese ''

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

'' or Korean-style udon (also called ''udong'' in Korean) despite the name. In Korean, ''udong'' refers to several types of noodle dishes (typically noodle soups) and thus the term used here is non-specific and not exclusive to Korean Chinese cuisine. * '' Ulmyeon'' (Korean: 울면), similar to udon, consists of wheat-flour

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indo ...

, chopped vegetables and seafood in a

chowder Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically ...

-like broth thickened with

cornstarch Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, ...

. It is derived from a Chinese dish, ''wēnlŭmiàn'' ().

Dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s are also served at Korean-Chinese restaurants, usually a pan-fried cross between Chinese ''

jiaozi ''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' ar ...

'' and Korean mandu. Dried red-chili flakes are provided to season food or mixed with

. Koreans traditionally eat Chinese food with a side dish of ''

danmuji ''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, ''takua ...

'' (yellow pickled radishes) and raw onion dipped in unfried '' chunjang''.

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

, a Korean staple, is also eaten with Chinese food.

Hotteok ''Hotteok'' (, ), sometimes called Hoeddeok, is a type of filled pancake; and is a popular street food in South Korea. It originates in Korean Chinese cuisine, when it was first brought into Korea from China during the 19th century. Preparati ...

is a Korean-Chinese food item that is now commonly sold as a

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...

Gallery

Giseu-myeon 2.jpg, ''Giseu-myeon'' (shredded chicken soup) Korean Chinese gun-mandu.jpg, ''Gun-mandu'' (pan-fried

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s) Jajangmyeon by KFoodaddict.jpg, ''

'' (black sauce noodles) Cream-saeu.jpg, ''Keurim-saeu'' (cream shrimp) Kkanpunggi.jpg, ''Kkanpunggi'' (spicy garlic fried chicken) Kkansyo-saeu 20150621최광모DSC00978.jpg, ''Kkansyo-saeu'' (

chili shrimp Chili shrimp ( or ) is a dish of stir-fried shrimp in chilli sauce (which may use doubanjiang) in Chinese cuisine. It is a part of both Sichuan and Shanghai cuisines. In Japanese Chinese cuisine, ''ebi-chiri'' ( ja, エビチリ) is derived fr ...

) Menbosya.jpg, ''Menbosya'' (

shrimp toast Shrimp toast or prawn toast is a Cantonese dim sum dish from Hong Kong. It is made from small triangles of bread, coated with a paste made from minced shrimp and cooked by baking or deep frying. It is a common appetizer in Western Chinese cu ...

) Nanja-wanseu.jpg, ''Nanja-wanseu'' (meatballs) Nurungji-tang.jpg, ''Nurungji-tang'' (

scorched rice Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

soup) Ohyang-jangyuk.jpg, ''Ohyang-jangyuk'' (steamed

five spice Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, sal ...

pork slices) Oksusu-onmyeon.jpg, ''Oksusu-onmyeon'' (corn noodle soup) Tangsuyuk (Korean Chinese sweet and sour pork).jpg, ''

'' (sweet and sour pork) Korean Chinese cold noodles.jpg, '' Jungguk-naengmyeon'' (Chinese cold noodle soup) Palbo-chae.jpg, ''

Palbochae Babaocai () is a typical Chinese dish that is made by stir-frying various vegetables, seafood, and other leftovers. It can be eaten as a side or be used to top a bowl of rice. Babaocai is a combination of eight ingredients. "Babao" (八寶) mea ...

'' (eight treasure dish) Rajogi.jpg, ''Rajogi'' (chili chicken) Korean Chinese udong.jpg, Chinese-style ''udong'' (seafood noodle soup) Ulmyeon.jpg, ''Ulmyeon'' (noodles and seafood in egg soup) Yangjangpi.jpg, ''Yangjangpi'' (seafood salad with hot mustard sauce) Yuringi 1.jpg, ''Yuringi'' (fried chicken with scallions in hot and sour soy sauce) Yusanseul.jpg, ''Yusanseul'' (stir-fried three ingredient dish) Onion danmuji chunjang.jpg,

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 onion ...

, ''

'' (yellow pickled radish) and '' chunjang'' (black sauce)

References

{{reflist Chinese diaspora in Asia Korean diaspora in Asia

Characteristics

Dishes

Gallery

See also

References