Korean Chinese Cuisine

Korean Chinese cuisine, also known as Sino-Korean cuisine, is a distinctive fusion cuisine that developed among Chinese communities settled in Korea. Although it originated from regional Chinese culinary traditions, particularly those of northern and eastern China, it evolved into a hybrid food culture shaped by Korean tastes, ingredients, eating habits, and social contexts. Today, Korean Chinese cuisine forms a recognised and separate category within Korean food culture, especially in South Korea, where it is one of the most commonly consumed forms of restaurant and delivery food.

Historical background and development

The origins of Korean Chinese cuisine date back to the late 19th century, during the opening of Korean ports to foreign trade. The port city of Incheon became the primary centre of Chinese settlement, particularly for migrants from Shandong Province. These immigrants established Chinatowns and restaurants catering initially to fellow Chinese workers, traders, and labourers.
Over time, Chinese restaurateurs adapted their dishes to suit Korean palates, ingredients, and dining customs. This process intensified during the Japanese colonial period (1910–1945) and continued after the Korean War, as Chinese restaurants became popular among the wider Korean population. The resulting cuisine was neither purely Chinese nor fully Korean, but a new culinary tradition that reflected the lived experience of ethnic Chinese communities in Korea.
Geographic proximity and migration patterns meant that Shandong cuisine exerted the strongest influence, though elements of Cantonese, Sichuan, and other regional Chinese styles were also incorporated. Unlike Chinese cuisine in China, which is highly regionalised, Korean Chinese cuisine developed a relatively standardised menu that became recognisable nationwide.

Cultural and social context

In South Korea, Korean Chinese food holds a unique social position. It is strongly associated with home delivery, casual dining, and shared meals. Certain dishes are traditionally eaten on specific occasions, most notably jajangmyeon, which is commonly consumed on moving day or graduation day.
Outside Korea, Korean Chinese dishes are typically served in Korean restaurants, as well as in Chinese restaurants operated by immigrants from Korea or families of Chinese-Korean descent. This cuisine thus represents both a diasporic food culture and an example of long-term cultural integration.
Korean Chinese cuisine is usually eaten alongside Korean side items such as danmuji (yellow pickled radish), raw onions dipped in uncooked sweet bean sauce, and kimchi, further reinforcing its hybrid identity.

Defining characteristics

Korean Chinese cuisine is distinguished by several defining features:

• Adaptation of Chinese dishes using Korean seasonings and ingredients
• Preference for bold, savoury flavours with increased sweetness or spiciness
• Simplified menus centred on a small number of iconic dishes
• Emphasis on noodles, deep-fried items, and thick sauces
• Strong integration with Korean dining customs, including communal eating and delivery culture

Although derived from Chinese culinary traditions, many dishes found in Korean Chinese restaurants do not exist in the same form in China today.

Core and representative dishes

Three dishes are considered foundational to Korean Chinese cuisine and are served in nearly all Korean Chinese restaurants.
JajangmyeonJajangmyeon, often referred to as black bean noodles, consists of wheat noodles topped with a thick, dark sauce made from chunjang (Korean sweet bean paste), diced pork or seafood, onions, and vegetables. The dish is derived from the Shandong dish zhajiangmian, but differs significantly in flavour and texture. Korean jajangmyeon is sweeter, darker, and thicker than its Chinese counterpart and has become one of the most iconic comfort foods in Korea.
JjamppongJjamppong is a spicy noodle soup flavoured with seafood, meat, vegetables, and chilli oil. Although its roots lie in Shandong noodle soups, its name is derived from chanpon, a Japanese Chinese dish influenced by Fujian cuisine. The addition of gochugaru (Korean chilli flakes) and chilli oil during the 1960s transformed jjamppong into a distinctly Korean dish characterised by heat and robust flavour.
TangsuyukTangsuyuk is the Korean version of sweet-and-sour meat, derived from Cantonese sweet-and-sour pork. It is made using pork or beef coated in corn or potato starch, or glutinous rice flour, then deep-fried until crisp. The dish is served with a glossy sweet-and-sour sauce made from soy sauce, vinegar, sugar, starch, and assorted fruits and vegetables such as carrots, onions, cucumbers, apples, pineapples, and wood-ear mushrooms. A notable cultural debate surrounds whether the sauce should be poured over the meat or served separately for dipping.

Noodle and soup specialities

Beyond the core dishes, Korean Chinese cuisine includes a wide variety of noodle and soup preparations.
JungguknaengmyeonLiterally meaning Chinese cold noodles, this dish is consumed mainly during summer. It uses junghwamyeon (Chinese-style wheat noodles) served in cold chicken broth seasoned with soy sauce and spices. Toppings often include shredded five-spice-marinated meat, cucumber, crab sticks, jellyfish, and fried egg. A mustard-peanut sauce provides a sharp, nutty flavour.
Udong (Korean Chinese style)Despite its name, this dish is unrelated to Japanese udon. It is a non-spicy noodle soup with a white broth, derived from Shandong-style wheat noodle soups. In Korean, the term udong is broadly used for various noodle soups, making this a non-specific but established Korean Chinese dish.
UlmyeonUlmyeon consists of wheat-flour noodles, vegetables, and seafood in a thickened, chowder-like broth made using cornstarch. It is derived from a Chinese dish but has been adapted to Korean tastes, offering a milder alternative to spicy soups.

Fried and stir-fried dishes

Korean Chinese restaurants also serve numerous fried and stir-fried dishes adapted from Chinese originals.
KkanpunggiDerived from Chinese chilli chicken, kkanpunggi is fried chicken, with or without bones, glazed in a sweet and spicy sauce featuring garlic and chilli.
Kkanpung saeuThis dish consists of deep-fried, breaded shrimp coated in a mildly spicy sweet sauce, distinct from traditional sweet-and-sour shrimp dishes.
Laziji (Korean Chinese style)Inspired by Sichuan la zi ji, this dish features fried chicken pieces tossed with dried chillies, though the heat level is often moderated for Korean diners.
Dumplings (Gunmandu)Dumplings served in Korean Chinese restaurants are usually pan-fried and represent a hybrid of Chinese jiaozi and Korean mandu, with thicker wrappers and seasoned fillings.

Eating customs and accompaniments

Korean Chinese food is traditionally eaten with:

• Danmuji (yellow pickled radish)
• Raw onions dipped in uncooked sweet bean paste
• Dried red chilli flakes mixed with soy sauce