The Real Story Behind Jajangmyeon and Jjamppong: Korean-Style Chinese Food

1. The Origin of Korean Chinese Cuisine: Gonghwachun in Incheon The root of Korean Chinese cuisine began in 1905 at Gonghwachun , a Chinese restaurant that opened in Incheon. At the time, Chinese immigrants from Shandong settled in Incheon's Chinatown and recreated dishes from their homeland, which gave birth to jajangmyeon . Over the 20th century, it gradually evolved into a uniquely Korean style . 2. Jajangmyeon, a Flavor Not Found in China The original form of jajangmyeon is “zhajiangmian (炸醬麵)” from the Shandong region of China. This Chinese version is a simple mix of stir-fried meat and soybean paste. Korean-style jajangmyeon uses a sauce made with chunjang (a Korean black bean paste) and caramel to create a sweet, rich black sauce, becoming a popular, affordable meal in Korea. 3. Jjamppong: From Japan to Korea The name “jjamppong” is derived from the Japanese “Champon (ちゃんぽん),” which refers to mixing various ingredients in one bowl. However, in Korea, the dish...