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Korean-style serving of Jjamppong

짬뽕 · Jjamppong

Jjamppong

짬뽕

What exactly is it?

Noodles are served in a hot chili broth made after stir-frying vegetables with pork and/or seafood. Roasted aromas and chili flavor overlap. Mussels or squid on top do not rule out pork ingredients or chicken stock underneath.

Main ingredients

Wheat noodles, pork and/or seafood, cabbage, onion, chili powder, stock

Ordering and serving

Set mussel shells aside in the spare bowl. Check pork and shellfish as well as heat level when ordering. Jjamppong bap pairs this kind of soup with rice instead of the usual noodle serving.

Origins and changes

It developed within Korean-Chinese restaurant cooking from Chinese-influenced noodle soups. The familiar red, chili-rich broth is a Korean form and differs from the white-broth champon associated with Nagasaki in Japan.

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Jjamppong

짬뽕

Main ingredients
Wheat noodles, pork and/or seafood, cabbage, onion, chili powder, stock
Flavor and character
Noodles are served in a hot chili broth made after stir-frying vegetables with pork and/or seafood. Roasted aromas and chili flavor overlap. Mussels or squid on top do not rule out pork ingredients or chicken stock underneath.
How to eat it
Set mussel shells aside in the spare bowl. Check pork and shellfish as well as heat level when ordering. Jjamppong bap pairs this kind of soup with rice instead of the usual noodle serving.
Read about this dish →

Jjajangmyeon

짜장면

Main ingredients
Wheat noodles, chunjang (dark fermented paste), pork, onion, cabbage or zucchini, starch
Flavor and character
Thick wheat noodles are mixed with a dark chunjang sauce containing stir-fried onion and pork. It is savory and sweet rather than usually chili-hot. The black color comes from the bean-paste-based sauce, not squid ink.
How to eat it
Mix the sauce through the noodles; pickled radish and raw onion often come alongside. Pork is common even when vegetables dominate the sauce. Gopbaegi, written 곱빼기, requests a larger noodle portion.
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