7 Types of Korean Jjamppong

Jjamppong is popular Korean spicy noodle soup with all kinds of ingredients mixed in. There are many Korean Chinese restaurant in Korea sell both Jjamppong and Jajangmyeon. Did you know that there are 6 different types of Jjamppong as there are 7 types of Korean Jajangmyeon? Today I will introduce 6 types of Jjamppong.

1. Original Jjamppong(짬뽕)

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General Jjamppong uses seasonal vegetables and seafood such as squid, clam and mussel with red pepper powder to taste spicy. Current Korean Jjamppong is red and hot, but until 1970’s normal Korean Jjamppong colored watery and gray. There were many Korean who liked spicy taste and they requested Korean Chinese restaurant to make a spicy Jjamppong. After that both not spicy and spicy Jjamppong were existed for a while, but later people called the Jjamppong only the spicy ones. Usually both Jjamppong and Jajangmyeon noodle is same and uses diverse seafood and veggies for ingredient.

2. Gul-Jjamppong(굴짬뽕)

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Gul means oyster in Korean. Gul Jjamppong has light and cool taste as it uses the white soup instead of red pepper powder. It seems not spicy but has chilli for Gul Jjamppong’s ingredient that it tastes little spicy.

3. Samsun Jjampong(삼선짬뽕)

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Samsun means three kinds of miraculous powers; first came from heaven(usually Pheasant Meat), Second came from land(usually Songi-mushroom which is one type of Korean mushroom), and third came from sea(usually sea cucumber). Samsun Jjampong has these three ingredients in additional comparing the normal Jjampong. However, Songi-mushroom is expensive that many Korean Chinese restaurant additionally use seafood such as squid, oyster, sea cucumber, clam…etc. instead of Songi-muchroom(송이버섯). Samsun Jjampong is expensive than normal Jjampong as it uses more ingredients and Samsun Jjampong soup is spicy as normal Jjampong.

4. Nagasaki Jjamppong(나가사키 짬뽕)

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This is Japanese Nagasaki Jjamppong. Soup is not spicy and uses chicken and the bone of the pork for the meat broth. It is popular for Japan’s Nagasaki local dish and more similar with Korean Udon noodle which is served in Korea Chinese restaurant.

5. Bibim Jjamppong(비빔짬뽕)

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The below picture is the one after I mixed the sauce and the noodles well with chopsticks.

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Bibim means ‘mixed’ in Korean. Bibim word is also used in Bibim-bop(비빔밥) which is served as a bowl of rice topped with divers vegetables and egg. If Bibim is in Korean food vocabulary, you can assume those food does not have soup.

The ingredient of Bibim Jjamppong is same with Jjamppong and the only difference is in whether has soup or not. Normally Bibim Jjamppong is more spicy than normal Jjamppong. However Bibim Jjamppong is only served in few Korean Chinese restaurant that I also didn’t see the restaurant where it sells Bibim Jjamppong.

6. Jjamppong Bop(짬뽕밥)

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Bop(밥) means rice in Korean. Jjamppong Bop does not has normal noodle. It has little glass noodles(made of sweet potato starch gel) instead of normal noodle(made of flour) in a soup. Also rice is served separately or within the Jjamppong soup.

7.Pepper Jjamppong(고추짬뽕)

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Pepper Jjamppong is the most lately created food. The founder said he got an idea from people eating Jajangmyeon with adding dried red pepper in it. Statistically Korean people usually eat more spicy food in economic depression and Korea economy was in IMF crisis(financial crises) in late 1990s. The founder wanted to cheer the people so made new pepper Jjamppong. It uses Cheongyang red pepper which is the most spicy type of pepper in Korean pepper.

Thanks for reading.:)

7 types of Korean Jajangmyeon

Jajangmyeon is the Korean-style Chinese food made with fermented black bean paste which is called chunjang(춘장 in Korean) and the noodles. It is the most popular delivery food in Korea that many people frequently eat Jajangmyeon. If you go to the Chinese restaurant in Korea, you could see many kinds of the Jajangmyeon. Today I will introduce about the diverse types of the Jajangmyeon.

1. Kaan Jajang(간짜장 in Korean): Normal Jajangmyeon uses the Black bean paste which is cooked before, meanwhile Kkan Jajangmyeon uses the Black bean paste which is fried just now. So the Kkan Jajangmyeon has more intense and oily taste. Cooking the good taste of the Kaan Jajang is hard and even if it is cooked little wrong, the taste could be salty and too oily that Jjangmyeon lovers judge the chef’s cooking skills depends on the Kkan Jajangmyeon.:)

Black bean paste and the noodles are given separately as you can see in below. Normally the Kkan Jajangmyeon is with noodle and the black bean paste, but in some places additionally give a fried egg above the noodle.

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Then pour the black bean paste on the noodle and mix it.

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2. Uni Jajang(유니짜장 in Korean): All the ingredients in the Black bean are cut into small pieces. As the ingredients are chopped into little pieces, the water comes from the ingredient that it does not put the water into the Uni Jajang during cooking. Uni Jajang has the mild taste according to the ingredients are small that it is good for old men or children to eat.

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You could see the ingredients are smaller than other type of the Jajangmyeon.

3. Sacheon Jajang(사천짜장 in Korean): Sacheon Jajang is the most spicy among all types of the Jajangmyeon. Quite many restaurants put red pepper in it or the chili powder. Also the Seafood is in this Jajangmyeon. You could see the shrimp and the webfoot octopus in below picture.

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4. Jaeng-ban Jajang(쟁반짜장 in Korean): Jaeng-ban means ‘tray’ in Korean and this cuisine is served in a tray as you can see in below picture. Normally it is given in a large amount that two people can eat one dish. The good thing is the black bean souse and the noodle are already mixed that it is convenient to eat. Normally to eat the other types of the Jajangmyeon, you have to mix it by yourself.

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5. Yetnal Jajang(옛날짜장 in Korean): This means old Jajangmyeon in Korean. The characteristic of this Jajangmyeon is the ingredients such as onion, cabbage and potato are cut in big shape. Normally the sauce is thin and the taste of the black soybean paste is soft because of the potato which is in inside.

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6. Jjajangbap(짜장밥 in Korean): This means black soybean paste and rice in Korean. Black soybean paste is used as the other types of the Jajangmyeon, but the rice is in it instead of the noodle.

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7. Jjamjamyeon(짬짜면 in Korean): This means half is Jjamppong and half is Jajangmyeon.

Many Korean frequently having a hard time to decide what to eat between Jajangmyeon and Jjamppong. Acoordingly, new dish which has both Jajangmyeon and Jjamppong came out. Pros is you can eat both of the dishes at once but the cons is the food amount is less than you order the Jajangmyeon or Jjamppong itself. Because the middle part of the bowl is divided in half, and the amount of the food is less as much as the part which is dividing the bowl.

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Thanks for reading. You can check 7 Types of Korean Jjamppong in here.