Korean cuisine was built to be versatile and adaptable. China and its cuisine has intermingled with K-food many times in the past and continues to do so. Ancient chinese dishes pushed their way onto the peninsula a long time ago with a deep cultural exchange.
Today, the cosmopolitan citizen enjoys a beautiful contemporary blend between the two foods. Modern Chinese food is brought to the familiar taste of Korea in an eclectic fusion. Brought to Korea by Shandong Chinese immigrants in the early 1900s but also popularized in large, western, cosmopolitan cities like ours where we are blessed with a vibrant Korean and Chinese community. We take this opportunity to embrace this heritage and appreciate its impact in bringing the communities together.
Jajangmyeon (자장면): Known as Korean Black Bean Noodles. A noodle dish, featuring sweet richness of red beans sauce (chujang), usually pork, and veggies. The dish was brought into the limelight in 1905 by Shandong immigrants into a restaurant in Incheon Chinatown.
Jjamppong (짬뽕): Roughly translated into Korean Spicy Seafood Noodle Soup. No surprises here, the name gives it away; a lovely noodle dish with an intense fiery broth brought by chili oil and gochugaru (Korean chili powder) with delicate items like mussels and squid being the seafood of choice. Despite its Chinese origins, the name is derived from a Fujian-Japanese dish, as it became widespread during the Japanese occupation of Korea.
Tangsuyuk (탕수육): Another Incheon Chinatown specialty. A pork/beef dish that is battered with a starch, marinated for a couple of hours and then deep friend. The meat is then glazed with a sweet and sour sauce made out of vinegar, sugar and sometimes fruits.
Kkanpunggi (깐풍기): Korean Fried Chicken – Chinese style. Who doesn’t love fried chicken? Kkanpunggi features the regular, yet amazing twice-fried Korean Fried Chicken with spicy garlic and leek infused oil. The term may refer to shrimp prepared in a similar manner as well.
Fried-dumplings (군만두): A dish with a deep history to East Asia. Every unique culture in the region features a variant of these. Not to be confused with Korea’s own mandoo, these are a pan-fried hybrid between northern-style Chinese dumplings and the Japanese gyoza.