Korean-Chinese cuisine (known as junghwa yori) is a hybrid cuisine developed by the ethnic Chinese and the ethnic Koreans in South Korea. It’s so deeply embedded in the South Korean food culture that many consider it a distinct cuisine category. These hybrid dishes gained popularity during the late 19th and early 20th centuries when Chinese immigrants settled in Korea, particularly in port cities like Incheon. Many opened restaurants that adapted their hometown recipes to local tastes and available ingredients.
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The success of these fusion dishes lies in their ability to maintain the essence of Chinese cooking techniques while incorporating Korean flavours and ingredients. Here, we explore the hybrid creations that showcase the best of both culinary worlds.
Jjajangmyeon (black bean noodles)
Jjajangmyeon (black bean noodles)
Perhaps the most iconic Chinese-Korean fusion dish and arguably South Korea’s favourite Chinese-inspired dish, jjajangmyeon originated from the Chinese zhajiangmian but evolved into something distinctly Korean. The thick wheat noodles are served smothered in a rich black bean sauce made from chunjang (black bean paste), diced pork, and vegetables like onions, zucchini, and potatoes.
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It’s so popular in South Korea that there’s even a special, annual “Black Day” on April 14 when singles gather to eat this comfort food together. Typically served with yellow pickled radish, it’s a beloved delivery food that's featured prominently in South Korean pop culture.
Tangsuyuk (sweet, sour, and crispy pork/beef)
Tangsuyuk (sweet, sour, and crispy pork/beef)
Tangsuyuk is a South Korean take on a sweet and sour pork dish that puts a distinctive spin on the Chinese classic. Featuring bite-sized pieces of pork or beef coated in a light, crispy batter, it’s served with a clear, tangy sauce that sets it apart from its Chinese counterpart.
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While Chinese sweet and sour pork typically uses a thick, red sauce, the South Korean version features a translucent, fruity sauce made with vinegar, sugar, and fruits like pineapple and apple. The meat is double-fried to achieve its signature crunch, and the sauce is usually served separately to maintain the crispy texture until the very last bite.
Jjamppong (spicy seafood noodle soup)
Jjamppong (spicy seafood noodle soup)
Jjamppong is a fiery Korean-Chinese noodle soup that packs a serious punch. This seafood-laden dish features chewy wheat noodles swimming in a spicy, deep-red broth made with gochugaru (red pepper flakes). While its origins lie in Nagasaki’s Champon, the South Korean version cranks up the heat and seafood content significantly.
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Loaded with a mixture of shrimp, mussels, squid, and vegetables like onions, carrots, and cabbage, jjamppong is famous for its intense flavours and warming qualities. It’s often ordered alongside jjajangmyeon in Korean-Chinese restaurants, where customers playfully debate which dish is superior.
Mapa tofu (tofu set in a spicy sauce)
Mapa tofu (tofu set in a spicy sauce)
Mapa tofu is South Korea’s interpretation of the famous Sichuan dish mapo tofu. While the Chinese original is known for its numbing spiciness from Sichuan peppercorns, the South Korean version takes a milder approach while maintaining its savoury depth that’s equally flavourful.
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The dish features soft tofu cubes in a flavourful sauce made with ground pork but incorporates elements like gochugaru (red pepper flakes) and sometimes doenjang (fermented soybean paste) for a distinct South Korean touch. It's less oily than its Chinese counterpart and often comes with a side of rice. The result is a comforting fusion dish that bridges Chinese technique with Korean flavour preferences.
Gunmandu (fried dumplings)
Gunmandu (fried dumplings)
Gunmandu is South Korea’s take on pan-fried dumplings, inspired by Chinese potstickers (guotie). These half-moon-shaped parcels are filled with a mixture that often includes minced pork, glass noodles, tofu, and finely chopped vegetables. While the cooking method remains similar, what makes them distinctly South Korean is the occasional addition of kimchi to the filling, adding a spicy, tangy kick.
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The dumplings are first pan-fried until crispy and golden on the bottom, then steamed to ensure the filling is thoroughly cooked. Served with a vinegar-soy dipping sauce, gunmandu is enjoyed as both a snack and a main dish in Korean-Chinese restaurants.
Bokkeumbap (fried rice)
Bokkeumbap (fried rice)
Bokkeumbap (Korean-Chinese fried rice) puts a distinctive Korean spin on Chinese-style fried rice. While it maintains the basic stir-frying technique of Chinese fried rice, it incorporates uniquely Korean elements like gochugaru (red pepper flakes) and often includes kimchi for an extra punch of flavour.
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At Korean-Chinese restaurants, it’s commonly ordered as a follow-up to jjajangmyeon, where diners mix any leftover black bean sauce into the rice for added taste. The rice is typically stir-fried with vegetables, eggs, and meat or seafood, creating a satisfying dish that’s spicier and more robust than traditional Chinese fried rice.
Kkanpunggi (spicy garlic fried chicken)
Tangsuyuk (sweet, sour, and crispy pork/beef)
Kkanpunggi is a Korean-Chinese fried chicken dish that takes inspiration from Chinese Sichuan cuisine but adapts it to South Korean tastes. The dish features bite-sized pieces of chicken that are coated in a light, crispy batter and deep-fried until golden brown. What makes it special is its signature sauce–a perfect balance of sweet, sour, and spicy flavours, made with soy sauce, vinegar, garlic, and chilli.
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Unlike its Sichuan counterpart, the South Korean version is less intensely spiced but equally addictive. It’s typically garnished with dried red chillies, sliced garlic, and onions, and often served as a shared dish.
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