Korean Chinese cuisine

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Template:Short description Template:Infobox Korean name/auto

Korean Chinese cuisine (Korean: Script error: No such module "Lang".; Hanja: Script error: No such module "Lang".Template:Category handler), also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.[1]

Despite originally being derived from Chinese cuisine, Korean-Chinese cuisine consists of unique dishes with Korean flavours and ingredients, making it a hybrid cuisine.[2]

In South Korea, the food is usually delivered.[1] 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

Script error: No such module "Sidebar". Template:Cuisine of China Script error: No such module "Labelled list hatnote". Korean-Chinese cuisine was first developed during the 19th century in the port city of Incheon, where most of the ethnic Chinese population of Korea lived.[1] 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, where the majority of the earlier Chinese immigrants in Korea were from.[1]

Dishes

Three primary Korean-Chinese dishes are served in most Korean Chinese restaurants in South Korea and elsewhere:

  • Jajangmyeon (Script error: No such module "Lang".), often referred to as "black bean noodles", is a noodle dish topped with a thick sauce made of sweet bean sauce (chunjang), diced pork or seafood, and vegetables. Derived from the Shandong zhájiàngmiàn (Script error: No such module "Lang".), Korean jajangmyeon is distinct from the zhájiàngmiàn dishes served in China.[3]
  • Jjamppong (Script error: No such module "Lang".) is a spicy noodle soup flavored with vegetables, meat or seafood, and chili oil. The dish derived from the Shandong chǎomǎmiàn (Script error: No such module "Lang".) and its name derived from chanpon, a Japanese Chinese dish derived from the Fujian mènmiàn (Script error: No such module "Lang".).[4] The addition of chili powder (gochugaru) and chili oil to jjamppong began during the 1960s.[4]
  • Tangsuyuk (Script error: No such module "Lang".) is a Korean version of a sweet and sour meat dish derived from the Cantonese tòhngchouyuhk (Script error: No such module "Lang".). 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, vinegar, sugar, corn or potato starch, and fruits and vegetables such as carrots, cucumbers, onions, wood ear mushrooms, apples, and pineapples.[3]

Other dishes often served in Korean-Chinese restaurants include:

  • Jungguk-naengmyeon (Script error: No such module "Lang".; Script error: No such module "Lang".; lit. Chinese cold noodlesTemplate:Category handler), 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 sticks, jellyfish 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.[5]
  • Kkanpunggi (Script error: No such module "Lang"., derived from gàn pēng jī (Script error: No such module "Lang".), fried chicken (with or without bones) glazed with a sweet, spicy sauce
  • Kkanpung saeu (Script error: No such module "Lang".Template:Category handler): Deep-fried, breaded sweet-and-sour shrimp, with a mild spiciness distinct from tangsuyuk, tangsu saeu and stir-fried Kung Pao shrimp (宮寶蝦) served in Chinese restaurants. Kkanpung saeu is served with a sweet sauce, peas, carrots, green onions and red chilli peppers.
  • Rajogi (Script error: No such module "Lang"., derived from làjiāojī (Script error: No such module "Lang".), similar to the Sichuan laziji, a Chinese chili chicken dish
  • Udong (Script error: No such module "Lang".), a noodle soup similar to jjamppong but with non-spicy white soup, derived from Sandong-style dǎlǔmiàn (打滷麵) and not related to either Japanese udon 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.[6]
  • Ulmyeon (Script error: No such module "Lang".Template:Category handler), similar to udon, consists of wheat-flour noodles, chopped vegetables and seafood in a chowder-like broth thickened with cornstarch. It is derived from a Chinese dish, wēnlŭmiàn (Template:Linktext).

Dumplings 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 soy sauce.

Koreans traditionally eat Chinese food with a side dish of danmuji (yellow pickled radishes) and raw onion dipped in unfried chunjang. Kimchi, a Korean staple, is also eaten with Korean-Chinese food.

Hotteok is a Korean-Chinese food item that is now commonly sold as a street food.

Gallery

See also

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References

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  1. ↑ a b c d Script error: No such module "citation/CS1".
  2. ↑ Script error: No such module "citation/CS1".
  3. ↑ a b Script error: No such module "citation/CS1".
  4. ↑ a b Script error: No such module "citation/CS1".
  5. ↑ Seo, Won-ye (서원예), (2009-06-12)냉면만 먹자니 지겹죠…색다른 '여름麵' 어때요 (in Korean), Hankguk Gyeongju
  6. ↑ Script error: No such module "citation/CS1".

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