 | |
| Type | Guksu |
|---|---|
| Course | Main course |
| Place of origin | China (original) Korea (introduced)[a] |
| Region or state | East Asia |
| Associated cuisine | Korean Chinese cuisine[1] |
| Serving temperature | Hot |
| Korean name | |
| Hangul | 짬뽕 |
|---|---|
| Hanja | 攙烹 |
| Revised Romanization | jjamppong |
| McCune–Reischauer | tchamppong |
| IPA | [t͈ɕam.p͈oŋ] |
Jjamppong (Korean: 짬뽕; Hanja: 攙烹) is a Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder).[2] Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork.[3][4] The dish was inspired by Chinese cuisine.[1]
Along with jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in Korea as part of Korean Chinese cuisine.[1][5]
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
- ^ a b c "Jjamppong". Rasa Malaysia. 12 October 2019. Retrieved 17 March 2022.
Jjamppong is a spicy Korean noodle soup with seafood in a spicy broth. It's a Korean-Chinese dish with its origin in China. Called 炒碼麵 (chǎomǎmiàn) in Chinese, this dish originated from Hunan (Hunan cuisine) and traditionally made with a white color bone broth.
- ^ Rodbard, Matt (2 February 2016). "Recipe: Jjampong (Spicy Seafood Noodle Soup)". The Wall Street Journal. Archived from the original on 14 April 2016. Retrieved 14 April 2016.
- ^ Scott, Mark Alan (2014). The World Cup of Soups: A Recipe Book. Xlibris. p. 60. ISBN 978-1-4931-8275-6. Archived from the original on 2022-03-15. Retrieved 2020-10-02.
- ^ Yarvin, Brian (2014). A World of Noodles. Woodstock, VT: Countryman Press. p. 134. ISBN 978-1-58157-210-0. Archived from the original on 2022-03-15. Retrieved 2020-10-02.
- ^ "짬뽕(炒馬麵)". Encyclopedia of Korean Culture. Archived from the original on 2022-03-15. Retrieved 2021-03-27.