Jjamppong

Jjamppong (짬뽕) is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder).[1] Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.[2][3]

Jjamppong
TypeGuksu
CourseMain course
Place of originKorea
Associated national cuisineKorean cuisine
Serving temperatureHot
Korean name
Hangul
짬뽕
Revised Romanizationjjamppong
McCune–Reischauertchamppong
IPA[t͈ɕam.p͈oŋ]

History and etymology

Although the dish itself derived from Shandong-style chǎomǎmiàn (炒码面), the dish name derived from chanpon, a Japanese Chinese dish derived from Fujian-style mènmiàn (焖面).[4] During the Japanese occupation (1910–1945), 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.[4] The Japanese word was adapted phonetically into Korean as jjamppong.[4] Addition of gochugaru (chili powder) and chili oil to jjamppong began in the 1960s.[4]

Variations

In some restaurants, Samsun jjampong (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. Gul jjampong (굴짬뽕) contains oysters and is usually served with a spicy white broth, also called Sacheon Tangmyeon (사천탕면). 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 (짬뽕밥), rice is used in the place of noodles.

See also

References
  1. Rodbard, Matt (2 February 2016). "Recipe: Jjampong (Spicy Seafood Noodle Soup)". The Wall Street Journal. Retrieved 14 April 2016.
  2. Scott, Mark Alan (2014). The World Cup of Soups: A Recipe Book. Xlibris. p. 60. ISBN 978-1-4931-8275-6.
  3. Yarvin, Brian (2014). A World of Noodles. Woodstock, VT: Countryman Press. p. 134. ISBN 978-1-58157-210-0.
  4. 이, 성희 (17 March 2017). "[명사 70인과의 동행] (38) "중국 초마면 본 일본인이 짬뽕이라 불러"…한국 근대를 맛보다". Kyunghyang Shinmun (in Korean). Retrieved 20 April 2017.


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