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 ...

. 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 o ...

, 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 Chinese dishes mostly from

Shandong Shandong ( , ; ; Chinese postal romanization, alternately romanized as Shantung) is a coastal Provinces of China, province of the China, People's Republic of China and is part of the East China region. Shandong has played a major role in His ...

, 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'' () 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 edible flower, flowers, ...

s. Derived from the Shandong ''

zhájiàngmiàn Zhajiangmian (; pinyin: Zhá jiàng miàn), literally "fried sauce noodles", commonly translated as "noodles served with fried bean sauce", is a Chinese dish consisting of thick wheat noodles topped with ''zhajiang'' sauce. Zhajiang sauce is no ...

'' (), 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 List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slig ...

. * ''

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 cuis ...

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

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

'' () is a Korean version of a sweet and sour 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 '' As ...

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 eth ...

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 do ...

, corn- or potato starch and fruits and vegetables such as carrots, cucumbers, onions, wood ear 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 leg ...

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 umbre ...

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,

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

, 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 t ...

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, chopped vegetables and seafood in a chowder-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 sou ...

. 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, ...

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

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

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, ...

s) Jajangmyeon by KFoodaddict.jpg, '' Jajangmyeon'' (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) Menbosya.jpg, ''Menbosya'' ( shrimp toast) Nanja-wanseu.jpg, ''Nanja-wanseu'' (meatballs) Nurungji-tang.jpg, ''Nurungji-tang'' ( scorched rice soup) Ohyang-jangyuk.jpg, ''Ohyang-jangyuk'' (steamed five spice 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'' (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 on ...

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

References

{{reflist Chinese diaspora in Asia Korean diaspora in Asia

Characteristics

Dishes

Gallery

See also

References