Korean Chinese Cuisine - Korean-Chinese Dishes

Korean-Chinese Dishes

There are two primary Chinese menu items served in the majority of Korean Chinese restaurants in South Korea and elsewhere:

• Jajangmyeon (Korean: 자장면, Chinese: 炸醬麵), steamed noodles served in a lightly flavoured black bean paste, distinctly different from the various types of zhajiang mian served in mainland China and Taiwan.
• Jjamppong (Korean: 짬뽕, Chinese name: 炒碼麵), a spicy noodle soup flavoured with onions and chili oil. A form of jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki (see Chanpon). The noodles are made from wheat flour.

In addition, several other dishes are often served in Korean Chinese restaurants:

• Tangsuyuk (Korean: 탕수육, Chinese: 糖水肉), the Koreanized version of sweet and sour pork or orange chicken. Unlike the Americanized Chinese dish of the same name, tangsuyuk can be made with either pork or beef. If the meat is replaced with shrimp, the dish is called tangsu saeu.
• Kkanpunggi (Korean: 깐풍기, Chinese: 宫爆鸡), a type of fried chicken glazed in sweet and spicy sauce. It can be served with the bone or boneless.
  • Kkanpung saeu (Korean: 깐풍새우), deep-fried breaded sweet and sour shrimp with a bit of hot and spicy flavor unlike tangsuyuk and tangsu saeu. It is different from Kung Pao shrimp served in typical Chinese restaurants because kkanpung saeu is breaded and deep fried, as opposed to stir-fried. It is served with a sweet sauce, peas, carrots, green onions, and red chili peppers.
• Ulmyeon (Korean: 울면), similar to Udon, is a dish consisting of wheat flour noodles, chopped vegetables, and seafood in a chowder-like broth that is thickened with cornstarch. It is derived from a Chinese dish called wēnlŭmiàn (溫滷麵).
• Jajangbap (Korean: 자장밥), similar to jajangmyeon but served on steamed rice. It may also be served with a fried egg and some vegetables.
• Junghwa naengmyeon (Korean: 중화냉면, Chinese: 中華冷麵), literally "Chinese cold noodles." It is favored in Chinese restaurants in South Korea during the summer. Junghwa naengmyeon is made with junghwamyeon (lit. "Chinese noodles"), shredded five-spice marinated beef or pork (五香醬肉), cucumber, crab stick, jellyfish, and a fried egg in a cold chicken broth seasoned with soy sauce and various spices. A sauce mixed with mustard and peanut sauce is topped over the dish to impart a nutty and spicy flavor.

Dumplings are also served at Korean-Chinese restaurants, in most instances a pan-fried version that is a cross between a Japanese gyoza and a Peking ravioli in terms of style.

Koreans traditionally eat Chinese food with a side serving of danmuji (yellow pickled daikon), and raw onion dipped in black bean paste. Kimchi, a staple Korean food, is also eaten with Chinese food. Dried red chili flakes are provided to season food alone or mixed with soy sauce.