They are originated in Chinese food but had developed to suit Korean’s tastes and had been established as one of the most popular food for sepcial occasions, celebrations and family gatherings in Korea. Jajangmeyon, Jjamppong and Tangsuyuk are the most saught after dishes.

In late 19C - early 20C, when Korea was Joseon(the last dynastic kingdom of Korea), Chinese people from Shandong province came in Korea for business and later they opened restaurants in Incheon providence where Chinese concession was located.

Korean-Chinese food took the lead in “dine-out” and “home delivery” and has been a huge part of Korean food history.

Noodle dish in a black soy bean sauce and meat(or seafood). Traiditional Jajangmyeon is made with pork and vegetables(onion, green cabbage, zucchini, and potato). There are some popular variations with different meat or seafood.

Noodle soup in spicy broth. Traiditional dish is made with pork, seafood(clams, mussels, shrimp, squid and sometimes oysters), vegetables(onion, cabbage, zucchini, bokchoy, etc) and chicken broth but there are many variations of the dish. Various ingredients stir-fried in gochugaru(Korean style red pepper powder) infused oil creates a hearty bowl of soup with robust flavors.

Crispy deep-fried pork(or beef) dish in a sweet and tangy sauce with vegetables such as onions, carrots, cucmber and wood ear mushroom and pineapple. It’s been the most sought shearble dish paired with Jajjangmyeon or Jamppong in Korean-Chinese restaurant. It could be served with the sauce poured over the meat or with the sauce on the side for dipping.