Interesting Facts About Korean Chinese Food

A bowl of food on a plate

The origins of contemporary Korean Chinese cuisine, according to historical records,

may be traced back to the presence of ethnic Chinese people in the west coast port city of Incheon in the latter part of the nineteenth century. Northeast Chinese culinary

traditions, such as those of Beijing and Shandong Province, had a strong impact on

Korean Chinese food. Overseas “Chinese cuisine” is well recognized for straddling the fake-versus-fusion line. Americans have fortune cookies, crab rangoon, and sesame chicken, while Peruvians have “airport” (a meal that combines chow mein with fried rice). Indians have Manchurian chicken, Jamaicans have jerk chow mein, and Indians have Manchurian chicken.

What You Don’t Know About Korean Chinese Food?

A person holding a bowl of food

Chinese food is popular in South Korea, much as it is in the United States, as an

inexpensive, quick, and easy meal. Chinese delivery motorcycles with large, hot metallic crates flying across the street are prevalent in any Korean town. While Korean Chinese cuisine has many features in common with Northeast Chinese cuisine, it remains distinctly Korean due to its regional tastes and concentration of restaurants in Korea and abroad Korean populations. The cuisine is best defined as Korean-style Chinese food, and it does not pretend to be fully genuine. Korean Chinese restaurants have arisen from insignificant ethnic Korean populations outside of the Korean peninsula, including New York, Los Angeles, and even portions of Beijing and Shanghai.

Some Best Korean Chinese Food Dishes

A plate of food on a table

The following are some of the most well-known Korean Chinese main and side dishes.

The ubiquitous black bean sauce noodle plate that graces every table in your neighborhood Korean Chinese restaurant is known as jjajangmyeon. Seafood, chopped pork, and sliced vegetables like zucchini or cucumber are common ingredients in Jajangmyeon sauce. White wheat flour is used to make Jjajangmyeons trademark thick noodles. Tangsuyuk is a Koreanized sweet and sour chicken dish that includes carrots, cucumbers, onions, tree ears, apples, and pineapples, among other vegetables and fruits. Beef and pig are other popular alternatives to chicken, which is more popular in the American version. You will probably enjoy jjamppong if you like spicy broth, shrimp, and thick, chewy

noodles. The two monarchs of Korean Chinese food are jjamppong and jjajangmyeon. Champon, a similar non-spicy Japanese noodle dish from Nagasaki, is not to be confused with Jjamppong. Mandu is a Korean version of jiaozi and gyoza, which are popular in China and Japan, respectively. The word mandu is a cognate of the word mantou. The use of kimchi as a side dish in Korean Chinese restaurants demonstrates that the cuisine caters largely to Korean customers.

Danmuji is more likely to resemble Japanese food than Chinese cuisine. Danmuji, or

pickled daikon radish, is a must-have accompaniment to every Korean Chinese dinner. Unlike your usual Korean eatery.


You are missing the broader picture if you believe Korean food is all about kimchi, tofu soup, and Korean BBQ. Because Korea and China have a long history together that spans millennia, it’s quite likely that culinary traditions will be exchanged over that time.

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