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]

CourseMain course
Place of originChina (original)
Korea (introduced)[lower-alpha 1]
Region or stateEast Asia
Associated cuisineKorean Chinese cuisine[1]
Serving temperatureHot
Korean name
Revised Romanizationjjamppong

Along with Jajangmyeon, it is a popular dish found predominantly in Chinese restaurants in South Korea as part of Korean Chinese cuisine.[1][5]

History and etymology

While the dish is derived from the Chinese Shandong-style chǎomǎmiàn (炒码面),[1] the name of the dish was derived from chanpon, a Japanese Chinese cuisine dish itself derived from the Fujian-style mènmiàn (焖面).[6] 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.[6] The Japanese word was subsequently adapted phonetically into Korean as jjamppong.[6]

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.[6]


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


  1. Chinese restaurants in Korea.


  1. "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 炒码面 (chǎomǎmiàn) in Chinese, this dish originated from Hunan (Hunan cuisine) and traditionally made with a white color bone broth.
  2. 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.
  3. 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.
  4. 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.
  5. "짬뽕(炒馬麵) - 한국민족문화대백과사전". encykorea.aks.ac.kr. Archived from the original on 2022-03-15. Retrieved 2021-03-27.
  6. 이, 성희 (17 March 2017). "[명사 70인과의 동행] (38) "중국 초마면 본 일본인이 짬뽕이라 불러"…한국 근대를 맛보다". Kyunghyang Shinmun (in Korean). Archived from the original on 18 May 2021. Retrieved 20 April 2017.
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