Korean Chinese cuisine

Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more 'Korean' than Chinese. The cuisine developed in the port city of Incheon, where the majority of Korea's small 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.

Chinese food 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.
• Jambbong (Korean: 잠뽕), a spicy noodle soup flavoured with onions and chili pepper oil. A form of Jambbong is also the local Chinese speciality in the Japanese port city of Nagasaki.

Koreans traditionally eat Chinese food with a side serving of yellow daikon radish, and raw onion dipped in black bean paste.