Like in the United States, South Korea has a huge Chinese food takeout culture. Also like in the United States, Korean Chinese food has adapted and changed until it no longer tastes authentic to match the Korean preferences and palate. Undoubtedly, the most famous Korean-Chinese dish in and outside of South Korea is jjajangmyeon, a wheat noodle dish topped with a thick brownish-black sauce. The sauce used for jjajangmyeon is known as jjajang (짜장)–otherwise known as ‘fried sauce.’ The main ingredient of the jjajang sauce is ‘chunjang’ (춘장). Here, we will discuss chunjang as an ingredient as well as Korean-Chinese dishes made using this sauce.
This fall season, when you travel across South Korea, you will undoubtedly see rows of bright orange fruit hanging out to dry in the sun. These hanging fruits are persimmons, the edible fruit of numerous different species of trees in the genus of Diospyros. Juicy and sweet, people in Korea love these fruits. Originally from China, persimmons made their way over to the Korean peninsula sometime in the last 1,000 years. Learn about the persimmon fruit here!