Dishes
Korean-Chinese 한국식 중식
10 Korean-Chinese dishes explained — what's in each one, how spicy it is, and how to order it.
Korean-Chinese food (junghwa yori, 중화요리) is Chinese cooking adapted to Korean taste. The big three are jjajangmyeon (black bean noodles), jjamppong (spicy seafood noodle soup) and tangsuyuk (sweet and sour pork), ordered from neighbourhood restaurants and delivered fast.
Good to know
Yellow pickled radish (danmuji), raw onion and black bean paste come with every order. Can't choose? Jjamjjamyeon gives you half of each. Tangsuyuk starts a famous debate: pour the sauce over (부먹, bumeok) or dip each piece (찍먹, jjikmeok).
Questions about Korean-Chinese dishes
Is jjajangmyeon spicy?
No. Jjajangmyeon is savoury and slightly sweet. Jjamppong, its usual partner on the menu, is very spicy.
Why is Korean-Chinese food different from Chinese food?
It grew out of the Chinese restaurants opened in Korea by Chinese immigrants and changed over time to suit Korean taste — jjajangmyeon and jjamppong, for example, are hard to find in China in the same form.
Which Korean-Chinese dishes are not spicy?
Not spicy: Jjajangmyeon, Ganjjajang, Tangsuyuk, Fried Dumplings, Seafood and Mushroom Rice.