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The past edits by the editor of multiple IPs is neither sourced nor constructive, attempting to push the term chǎomǎmiàn as the equivalent word for jjampong under no logical or sourced explanation. And again, bolding the Chinese terms without proper reason.
MyeongBay (talk | contribs)
30 edits
m Reverted 1 edit by 2001:569:5182:ED00:21E4:60D6:91C0:58C4 (talk) to last revision by MyeongBay
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| caption =
| caption =
| alternate_name =
| alternate_name =
| country = [[Korea]]
| country = [[China]] / [[Korea]]
| region =
| region = East Asia
| national_cuisine = [[Korean Chinese cuisine]]
| national_cuisine = [[Korean Chinese cuisine|Korean Chinese cuisine]]
| creator =
| creator =
| year =
| year =
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| title = Korean name
| title = Korean name
| hangul = {{lang|ko|짬뽕}}
| hangul = {{lang|ko|짬뽕}}
| hanja = none
| hanja = 炒碼麵 (Chǎomǎmiàn)
| rr = jjamppong
| rr = jjamppong
| mr = tchamppong
| mr = tchamppong
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}}
}}


'''''Jjamppong''''' ({{Korean|hangul=짬뽕|labels=no}}) is a Korean noodle soup with red, spicy [[seafood]]- or [[pork]]-based broth flavored with ''[[gochugaru]]'' (chili powder).<ref name="Rodbard">{{Cite news|url=https://www.wsj.com/articles/recipe-jjampong-spicy-seafood-noodle-soup-1454447853|title=Recipe: Jjampong (Spicy Seafood Noodle Soup)|last=Rodbard|first=Matt|date=2 February 2016|work=[[The Wall Street Journal]]|access-date=14 April 2016}}</ref> Common ingredients include [[onion]]s, [[garlic]], [[aehobak|Korean zucchini]], [[carrot]]s, [[cabbage]]s, [[squid as food|squid]], [[Mytilus coruscus|mussel]]s, and [[pork]].<ref name="Scott">{{Cite book|url=https://books.google.com/books?id=_TOSAwAAQBAJ&pg=PA60|title=The World Cup of Soups: A Recipe Book|last=Scott|first=Mark Alan|publisher=[[Xlibris]]|year=2014|isbn=978-1-4931-8275-6|pages=60}}</ref>{{Self-published inline|certain=yes|date=January 2018}}<ref name="Yarvin">{{Cite book|url=https://books.google.com/books?id=WCRuAwAAQBAJ&pg=PA134|title=A World of Noodles|last=Yarvin|first=Brian|publisher=[[Countryman Press]]|year=2014|isbn=978-1-58157-210-0|location=Woodstock, VT|pages=134}}</ref> Along with [[Jajangmyeon]], it is a popular dish found predominantly in Chinese restaurants in [[South Korea]].<ref>{{Cite web|title=짬뽕(炒馬麵) - 한국민족문화대백과사전|url=http://encykorea.aks.ac.kr/Contents/Item/E0068475|access-date=2021-03-27|website=encykorea.aks.ac.kr}}</ref>
'''''Jjamppong''''' ({{Korean|hangul=짬뽕|hanja=炒碼麵 (Chǎomǎmiàn)|}} is a [[Korean Chinese cuisine|Korean Chinese]] noodle soup with red, spicy [[seafood]]- or [[pork]]-based broth flavored with ''[[gochugaru]]'' (chili powder).<ref name="Rodbard">{{Cite news|url=https://www.wsj.com/articles/recipe-jjampong-spicy-seafood-noodle-soup-1454447853|title=Recipe: Jjampong (Spicy Seafood Noodle Soup)|last=Rodbard|first=Matt|date=2 February 2016|work=[[The Wall Street Journal]]|access-date=14 April 2016}}</ref> Common ingredients include [[onion]]s, [[garlic]], [[aehobak|Korean zucchini]], [[carrot]]s, [[cabbage]]s, [[squid as food|squid]], [[Mytilus coruscus|mussel]]s, and [[pork]].<ref name="Scott">{{Cite book|url=https://books.google.com/books?id=_TOSAwAAQBAJ&pg=PA60|title=The World Cup of Soups: A Recipe Book|last=Scott|first=Mark Alan|publisher=[[Xlibris]]|year=2014|isbn=978-1-4931-8275-6|pages=60}}</ref><ref name="Yarvin">{{Cite book|url=https://books.google.com/books?id=WCRuAwAAQBAJ&pg=PA134|title=A World of Noodles|last=Yarvin|first=Brian|publisher=[[Countryman Press]]|year=2014|isbn=978-1-58157-210-0|location=Woodstock, VT|pages=134}}</ref>
Along with [[Jajangmyeon]], it is a popular dish found predominantly in Chinese restaurants in [[South Korea]] as part of Korean Chinese cuisine.<ref>{{Cite web|title=짬뽕(炒馬麵) - 한국민족문화대백과사전|url=http://encykorea.aks.ac.kr/Contents/Item/E0068475|access-date=2021-03-27|website=encykorea.aks.ac.kr}}</ref>


== History and etymology ==
== History and etymology ==
Although the dish was inspired by [[Shandong cuisine|Shandong-style]] ''[[chǎomǎmiàn]]'' ({{lang|zh|炒码面}}), the name of the dish was derived from ''[[chanpon]]'', a Japanese Chinese dish derived from [[Fujian cuisine|Fujian-style]] ''[[mènmiàn]]'' ({{lang|zh|焖面}}).<ref name="Yi">{{Cite news|url=http://biz.khan.co.kr/khan_art_view.html?artid=201703172144005&code=900306|title=[명사 70인과의 동행] (38) "중국 초마면 본 일본인이 짬뽕이라 불러"…한국 근대를 맛보다|last=이|first=성희|date=17 March 2017|work=[[Kyunghyang Shinmun]]|access-date=20 April 2017|language=ko}}</ref> During the [[Korea under Japanese rule|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.<ref name="Yi" /> The Japanese word was adapted phonetically into Korean as ''jjamppong''.<ref name="Yi" />
While the dish is derived from the Chinese [[Shandong cuisine|Shandong-style]] '''chǎomǎmiàn''' ({{lang|zh|炒码面}}), the name of the dish was derived from ''[[chanpon]]'', a [[Japanese Chinese cuisine]] dish itself derived from the [[Fujian cuisine|Fujian-style]] '''mènmiàn''' ({{lang|zh|焖面}}).<ref name="Yi">{{Cite news|url=http://biz.khan.co.kr/khan_art_view.html?artid=201703172144005&code=900306|title=[명사 70인과의 동행] (38) "중국 초마면 본 일본인이 짬뽕이라 불러"…한국 근대를 맛보다|last=이|first=성희|date=17 March 2017|work=[[Kyunghyang Shinmun]]|access-date=20 April 2017|language=ko}}</ref> During the [[Korea under Japanese rule|Japanese occupation of Korea]] (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.<ref name="Yi" /> The Japanese word was subsequently adapted phonetically into Korean as ''jjamppong''.<ref name="Yi" />


When considering how champon is made, it is assumed that the exported version of chǎomǎmiàn, a type of tó̤ng nṳ̀ sí mīng (湯肉絲麵), would have used boiled pork and chicken bones to make the broth, while the base broth of ''Jjamppong'' differ in that it mainly uses stir fried seafood and vegetables with the addition of ''[[gochugaru]]'' (chili powder) and [[chili oil]]; a practice that began in the 1960s.<ref name="Yi" />
When considering how champon is made, it is assumed that the exported version of chǎomǎmiàn, a type of '''tó̤ng nṳ̀ sí mīng''' ({{lang|zh|湯肉絲麵}}), would have used boiled pork and chicken bones to make the broth, while the base broth of ''Jjamppong'' differ in that it mainly uses stir fried seafood and vegetables with the addition of ''[[gochugaru]]'' (chili powder) and [[chili oil]]; a practice that began in the 1960s.<ref name="Yi" />


== Variations ==
== Variations ==
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{{Reflist|30em}}
{{Reflist|30em}}


{{portalbar|Food|China|Korea}}
{{Noodle}}
{{Noodle}}
{{Soups}}
{{Soups|state=collapsed}}


[[Category:Fish and seafood soups]]
[[Category:Fish and seafood soups]]
[[Category:Chinese cuisine]]
[[Category:Chinese soups and stews]]
[[Category:Korean Chinese cuisine]]
[[Category:Korean Chinese cuisine]]
[[Category:Korean noodle dishes]]
[[Category:Korean noodle dishes]]

Revision as of 08:44, 15 March 2022

Jjamppong
File:Jjamppong.jpg
TypeGuksu
CourseMain course
Place of originChina / Korea
Region or stateEast Asia
Associated cuisineKorean Chinese cuisine
Serving temperatureHot
Korean name
Hangul
짬뽕
Hanja
炒碼麵 (Chǎomǎmiàn)
Revised Romanizationjjamppong
McCune–Reischauertchamppong
IPA[t͈ɕam.p͈oŋ]

Jjamppong (Korean: 짬뽕; Hanja: 炒碼麵 (Chǎomǎmiàn) is a Korean Chinese 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]

Along with Jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in South Korea as part of Korean Chinese cuisine.[4]

History and etymology

While the dish is derived from the Chinese Shandong-style chǎomǎmiàn (炒码面), the name of the dish was derived from chanpon, a Japanese Chinese cuisine dish itself derived from the Fujian-style mènmiàn (焖面).[5] During the Japanese occupation of Korea (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.[5] The Japanese word was subsequently adapted phonetically into Korean as jjamppong.[5]

When considering how champon is made, it is assumed that the exported version of chǎomǎmiàn, a type of tó̤ng nṳ̀ sí mīng (湯肉絲麵), would have used boiled pork and chicken bones to make the broth, while the base broth of Jjamppong differ in that it mainly uses stir fried seafood and vegetables with the addition of gochugaru (chili powder) and chili oil; a practice that began in the 1960s.[5]

Variations

Gan-jjamppong (dry version)

In some restaurants, Samsun jjampong (삼선짬뽕) refers to a more expensive option with additional varieties of seafood. Inspired by Gamja-tang, Pork back-bone jjampong (뼈짬뽕) uses a mix of pork bone broth, stir fried seafood, chili oil, and vegetables. 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

Wikimedia Commons has media related to Jjamppong.
  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. ^ "짬뽕(炒馬麵) - 한국민족문화대백과사전". encykorea.aks.ac.kr. Retrieved 2021-03-27.
  5. ^ a b c d 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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