Korean Chinese cuisine

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Korean Chinese cuisine (Korean: 중화요리) is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in Korea. Due to this some have regarded Korean Chinese cuisine as being more 'Korean' than Chinese. The cuisine developed in the port city of Incheon, where the majority of Korea's Chinese population have lived (originating, in the most part, from Shandong Province). However, Chinese restaurants in Korea are unusual in that they are owned and run by Koreans, rather than ethnic Chinese. The latter development came in part due to the assimilation of the ethnic Chinese in Korea into the Korean culture as well as due to their outward migration due to legal discrimination they were subject to especially under the Park Chung-hee administration. Consequently, the most authentic Korean Chinese cuisine can be found in centers of overseas Korean communities such as Los Angeles, where concentrations of the overseas Chinese who previously resided in Korea can be found.

Chinese food found in South Korea features two dishes in particular, served in the majority of Korean Chinese restaurants:

• Jajangmyeon (Korean: 자장면, Chinese: 炸将面), steamed noodles served in a lightly-flavoured black bean paste, distinctly different from the various types of zhajiang mian served in China and Taiwan.
• Jjamppong (Korean: 짬뽕), a spicy noodle soup flavoured with onions and chili pepper oil. A form of Jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki. (see Chanpon)

Another popular Korean-Chinese dish is Tangsuyuk (Korean: 탕수육, Chinese: 糖水肉,) the Koreanized version of sweet and sour pork. Unlike the Americanized Chinese dish of the same name, Tangsuyuk can be made with either pork or beef.

Koreans traditionally eat Chinese food with a side serving of yellow daikon radish, and raw onion dipped in black bean paste. Kimchi, a staple Korean food, is also eaten with Chinese food.

[edit] See also

• Korean cuisine