Talk:Korean Chinese cuisine

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Mid

This article has been rated as Mid-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Korea Mid‑importance

	This article is within the scope of WikiProject Korea, a collaborative effort to build and improve articles related to Korea. All interested editors are invited to join the project and contribute to the discussion. For instructions on how use this banner, please refer to the documentation.KoreaWikipedia:WikiProject KoreaTemplate:WikiProject KoreaKorea-related articles
Mid	This article has been rated as Mid-importance on the project's importance scale.
	This article is supported by one or more inactive working groups.

China Mid‑importance

	China portal This article is within the scope of WikiProject China, a collaborative effort to improve the coverage of China related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.ChinaWikipedia:WikiProject ChinaTemplate:WikiProject ChinaChina-related articles
Mid	This article has been rated as Mid-importance on the project's importance scale.

ramyun?[edit]

do you think "ramyun" (or ramyeon) might be derived from Chinese la mian (a less common name for miantiao)? if this is the case then it can be added into this section. - Siung99

In the Ramen article, it says that the word and dish ramen (and probably also ramyeon) probably derives from the Chinese 拉麺 (lamian), meaning "hand-pulled noodles." Badagnani 02:41, 10 November 2007 (UTC)[reply]

All of Korean ramyeon are just instant noodles such as Shin Ramyeon and are influenced by Japanese instant ramen in 1970's. Japanese ramen is influenced by Chinese noodles, but Korean ramyeon does not directly derive from Chinese la mian. Therefore, mentioning ramyeon seems irrelevant.--Appletrees 03:46, 10 November 2007 (UTC)[reply]

You're sure there's no "fresh" ramyeon in Korea, as can be found in Chinese lamian and Japanese ramen (as seen in the film Tampopo)? Since Korea often adopted Chinese cultural things before the Japanese, it seems strange that a lamian culture was introduced to Japan but not to Korea. Perhaps Korea had a lamian/ramyeon culture in ancient times but it died out? Is jjamppong related to ramyeon in any way? Badagnani 03:48, 10 November 2007 (UTC)[reply]

Yes, there is 'no' fresh Korean ramyeon in South Korea, just instant ramyeon. Japanese tourists often say in interviews why Korean people sell an instant ramyeon dish at a snack house instead of fresh noodles like Chinese and Japanese do. There are several reasons but it is too long to explain to you. First of all, Korean don't like the curvy noodles and texture unlike Japanese and Chinese. Second, Korean generally don't like noodle soup with a pork broth unlike Japanese and Chinese ramen. Korean soup and stew are mostly based on beef broth or seafood. Like sundae guk or gamjatang were once regarded as dishes for blue workers. Third, wheat flour was originally regarded a rare ingredient and expensive, so only high class people (yangban) ate dishes made with wheat flour until Korean war. Korean had to undergone harder times even after WW2 with Korean war and political conflicts occurred in South Korea. With help of US, South Korean got wheat flour to eat, but making Korean traditional noodles needs many jobs. The invent of Japanese instant noodles attracted an owner of a Korean food company named Samyang (삼양), because it looks easy to make a dish and could be very cheap by manufacturing the product. He thought the food could be good for poor people in South Korea. Fourth, China became a communist country, and that had kept South Korea to discontinue the long relation with China. And there are more reason why there is no fresh ramyeon in Korea. As for any relation between jjamppong and ramyeon, I will add it later.

Btw, I've seen the movie via some dark channel because I am very interested in any movie related to culinary. However, I bet 99.999% of Korean don't know about the Japanese movie because of the ban of screening Japanese movies in South Korea until 1998. --Appletrees 04:23, 10 November 2007 (UTC)[reply]

Thank you. What kind of flour are jjamppong noodles made from and is there any connection between jjamppong and ramyeon/lamian? Badagnani 04:28, 10 November 2007 (UTC)[reply]

The very same wheat flour. -_-;; There is no connection between jjamppong and ramyeon in South Korea. Koreans think of ramyeon as very cheap and instant food unlike sumptuous jjamppong made with various seafood which are expensive. --Appletrees 04:35, 10 November 2007 (UTC)[reply]

Etymology of jjamppong[edit]

What is the etymology of jjampppong and what is its relationship to Chanpon? That is, which came first and which adopted this dish from China first? What is the original Chinese name of this dish? Or does the name come from Japanese? If from Japanese, what is the etymology of chanpon? And what are the differences between jjamppong and chanpon? Badagnani 02:37, 10 November 2007 (UTC)[reply]

Chinese Korean cuisine[edit]

I think the title of this article should be Chinese Korean cuisine. The reason is that those cuisines are obviously Korean dishes affected by Chinese food. --—Preceding unsigned comment added by Soulmun (talk • contribs)

Japchae in the gallery[edit]

I am removing the images of japchae in the gallery for the following reasons:

1) There are several variants of japchae in the gallery; only those specific to Korean Chinese (or Sino-Korean) cuisine should be shown.

2) More importantly, there is no evidence that japchae is Chinese-influenced Korean food; the only available evidence suggests that japchae is native to Korean cuisine. Therefore, the inclusion of japchae in the gallery of this page is misleading, as it suggests otherwise (the page itself does not list japchae as part of Korean Chinese cuisine).Ecthelion83 (talk) 21:36, 22 July 2021 (UTC)[reply]