A 60-second intro to Korean-Chinese food

Jjajangmyeon on the left, jjampong in the middle, and pan-fried mandu on the right


a bowl filled with different types of food on a plate: jjajangmyeon, jjampong, pan-fried mandu


© Photo: The Washington Post / Contributor (Getty Images)
jjajangmyeon, jjampong, pan-fried mandu

Chinese-American food is a staple of many people’s takeout rotations, and we all have our favorite orders. When you crave it, you crave it. But there’s a lesser-known variation on Chinese food that isn’t often mentioned: Korean-Chinese food. It’s stealthy, so stealthy that the local Chinese restaurant you’ve been going to for decades, may in fact be a Korean-Chinese restaurant and you’ve never known it.

Many Korean-Chinese restaurants often serve Chinese-American favorites, like kung pao chicken, pepper steak, and crab rangoons. But the telltale sign that you’re enjoying food from a Korean-owned Chinese restaurant is the presence of three dishes on the menu: jjajangmyeon, jjampong, and tangsuyuk.

Just a fun language note, and something I feel like people don’t

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