Jjamppong


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

History and etymology

Although the dish itself derived from Shandong-style chǎomǎmiàn, the dish name derived from chanpon, a Japanese Chinese dish derived from Fujian-style mènmiàn. During the Japanese occupation, the Japanese saw chǎomǎmiàn in Chinese restaurants in Korea and named it chanpon, as the white soup seemed similar to the soup of chanpon to their eyes. The Japanese word was adapted phonetically into Korean as jjamppong. Addition of gochugaru and chili oil to jjamppong began in the 1960s.

Variations

In some restaurants, Samsun jjampong refers to a more expensive option with additional varieties of seafood. Gul jjampong contains oysters and is usually served with a spicy white broth, also called Sacheon Tangmyeon. Gochu jjampong refers to a jjampong with additional spiciness using Cheongyang chili pepper. A panfried variety of jjampong is also served at some restaurants. In jjampong bap, rice is used in the place of noodles.