Faits sur : Jjamppong
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Jjamppong is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru. Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.
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). 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. The Japanese word was adapted phonetically into Korean as jjamppong. Addition of gochugaru (chili powder) and chili oil to jjamppong began in the 1960s.
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.
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