I believe that many of you in Korea have tried jjambbong. This dish is one of the very popular menus in Korea. The price is cheap, so many people enjoy eating out. But, have you ever wondered why jjamppong is only served in Chinese restaurants? Do you know what jjambbong has to do with Chinese cuisine? And I think there are many people who don't even know how jjamppong came about.
Jjambbong is a dish that is often encountered in Korea, and it is expected that the historical stories of Korea and China will be intertwined. I think it will be more helpful to understand Korean history if you know this historical background.
Introduction to Champon
Jjambbong is a Korean-style Chinese dish. It is a spicy noodle dish made by frying various vegetables, including seafood or meat, in oil, then boiling it in broth made from chicken or pork bones, and adding boiled noodles. Jjambbong is inspired by a Chinese dish called chunfen, and has been popular in Korea since the 1960s.
Source: Chadol Jjambbong / Stir-fried Jjambbong: Cheolmyeon Susim Chadol Jjambbong (xn--e42bu3lgsa741a.com)
Jjamppong is usually eaten at Chinese restaurants where it is sold with jajangmyeon, and each region uses slightly different flavors and ingredients. For example, Busan's jjamppong uses a lot of onions and green onions, and the soup is transparent and cool, while Seoul's jjamppong uses less cabbage and onions, and the soup is red and rich.
Origin of Jjambbong
Jjambbong is a Korean-style Chinese dish, stir-fried with various vegetables, seafood, and meat, served with noodles in a spicy broth. Champon is inspired by the Chinese dish called chaoma noodles, and is also related to the Japanese dish called janpon.
Source: The origin and history of jjamppong, the birth of jjamppong specialty stores (tistory.com)
Chao Ma Noodles in China is a dish made by overseas Chinese from Shandong Province, which is stir-fried vegetables and meat and boiled noodles in broth. This dish is said to be the original version of jjamppong, which was made by overseas Chinese who lived in Incheon at the end of the 19th century by changing the sweetness and spicyness to suit the taste of Koreans.
Source: Everything about Nagasaki Champon (Chanpon: chanpon) (food information) :: COOKING DAY (tistory.com)
Japan's Zanpon is a dish created in Nagasaki by Chen Pingshun, a native of Fujian. Modeled after the Fujian-style dish called tang beef noodles, noodles are added to a broth of vegetables, meat, and seafood. This dish was popular in Japan, and was considered similar to jjamppong when it was brought to Joseon during the Japanese occupation. The name zanpon is said to be derived from the Japanese misunderstanding and calling it "jjamppong" when it comes to "chanho", a Fujian dialect greeting meaning "Have you eaten?"
Therefore, jjamppong can be said to be a unique dish developed in Korea with Chinese and Japanese influences. Jjamppong uses slightly different flavors and ingredients in each region, and there are usually types such as jjamppong, oyster jjamppong, and samseon jjambbong. Jjamppong is a dish that combines spicy and cool soup with fresh seafood and vegetables, and is loved as a representative menu of Chinese cuisine in Korea.
Making Champon
There are many ways to make jjamppong, but the most basic process is as follows.
Source: How to make chanpon (Chinese/Korean Spicy Seafood Noodle Soup) - YouTube
First, season pork or seafood with salt and pepper, and stir-fry green onions, garlic, and ginger to give the oil a scent. Then, add vegetables such as cabbage, onion, zucchini, oyster mushroom, and red pepper powder and stir-fry. Then, add broth made from chicken or pork bones and seasonings such as soy sauce, oyster sauce, and chicken stock and bring to a boil. Lastly, add seafood such as squid, clams, and shrimp, lettuce, and Cheongyang pepper and boil it to complete. You can add boiled noodles or rice to this jjamppong soup and eat it.
