Episode 6: Korea’s Most Heated Food Debates – Which Side Are You On? 🍜🔥

In Today’s Newsletter:

•  Jjajangmyeon vs. Jjamppong – The ultimate showdown between Korea’s most beloved Chinese-inspired dishes. 🍜🔥

• Fried vs. Sauced Chicken Debate – The history and controversy behind Korea’s famous chicken styles. 🍗🍯

• Soy Sauce vs. Spicy Marinated Crab – Which one truly deserves the title of "Rice Thief"? 🦀🍚

• Pour or Dip? The Sweet and Sour Pork Dilemma – The origins of the never-ending "Bumuk vs. Jikmuk" debate. 🥢🍖

KOREAN CULTURE

Jjajangmyeon vs. Jjamppong – The Ultimate Rivalry 🍜🍜

If you walk into a Korean-Chinese restaurant, the first question you’ll be asked is:
“Jjajangmyeon (짜장면) or Jjamppong (짬뽕)?”

✅ Jjajangmyeon: Black bean noodles with a rich, savory sauce made from chunjang (black bean paste), pork, onions, and vegetables. Originally adapted from China’s “Zhájiàngmiàn”, it has since evolved into a uniquely Korean dish.

✅ Jjamppong: A spicy seafood noodle soup, thought to be an adaptation of Shandong-style "Chūkmámiàn", modified by Korean-Chinese chefs to include red chili flakes, seafood, and a deep, smoky flavor.

💡 How did Korea solve this debate?
In the late 1990s, a Korean kitchenware CEO noticed customers struggling to choose. His solution? 짬짜면 (Jjamjjamyeon) – a divided bowl with half jjajangmyeon and half jjamppong! Now, Koreans don’t have to pick just one.

Fried vs. Sauced Chicken Debate 🍗🔥

If it’s Friday night in Korea, one of the most common dinner dilemmas is: “Fried chicken or sauced chicken?”

✅ Fried Chicken (후라이드 치킨, huraideu chikin) – A crispy, golden delight that originally came from the U.S. but was Koreanized over time.

✅ Yangnyeom Chicken (양념치킨, yangnyeom chikin) – A sweet, spicy, and sticky Korean invention created in the 1980s by coating fried chicken in a sauce made from gochujang (Korean chili paste), ketchup, garlic, and corn syrup.

The debate over who invented yangnyeom chicken first remains unsettled, with multiple restaurants claiming credit. However, what we do know is that it’s a true Korean twist on American fried chicken, becoming a global sensation thanks to K-dramas and K-pop idols eating it on-screen.

💡 How do Koreans solve this dilemma?
Instead of arguing, many order 반반치킨 (banban chikin, half-half chicken), where one half of the box contains fried and the other half sauced. The ultimate compromise!

👉 Fun fact: There’s also 반반무많이 (banban mu mani), which means "half-half chicken with extra pickled radish", a staple side dish with Korean fried chicken.

Soy Sauce vs. Spicy Marinated Crab 🦀🍚

Korea’s “Rice Thief” (밥도둑, bab doduk) debate centers around two legendary crab dishes:

✅ Soy Sauce Marinated Crab (간장게장, ganjang gejang) – Fresh raw crabs fermented in a soy sauce-based marinade, traditionally enjoyed since the Goryeo Dynasty (918–1392). The umami-rich, briny flavor pairs perfectly with warm rice.

✅ Spicy Marinated Crab (양념게장, yangnyeom gejang) – Originating from Chungcheong and Jeolla provinces, this dish is a mix of raw crab, red chili paste, garlic, and sugar, creating a sweet and spicy explosion.

💡 Why is soy sauce crab so famous in Japan?
Ganjang gejang is highly popular in Japan due to its raw seafood preparation and use of soy sauce, key elements of Japanese cuisine. High-end restaurants in Tokyo serve it for as much as 70,000 to 80,000 yen ($500–$600 USD) per serving!

Pour or Dip? The Sweet and Sour Pork Dilemma 🥢

One of the fiercest food debates in Korea is whether to:

✅ Pour the sauce over the fried pork (부먹, bumuk)
✅ Dip each piece individually (찍먹, jikmuk)

💡 How did this debate start?
In traditional Chinese cuisine, sweet and sour pork is usually stir-fried with sauce. However, in Korean-Chinese delivery culture, the sauce was served separately to prevent the pork from becoming soggy during transport. This led to two eating styles emerging:

🔹 Bumuk (Pouring side): Believes the sauce enhances the flavor by soaking into the crispy pork.
🔹 Jikmuk (Dipping side): Prefers to preserve the crunch by dipping only when necessary.

📊 A 2022 poll showed:

• Jikmuk (Dip) – 60%

• Bumuk (Pour) – 22%

• Indifferent – 18%

  

  Sweet and sour pork with sauce poured over it (부먹) vs. sweet and sour pork with sauce on the side for dipping (찍먹)
  Number of respondents: 1,000
  Survey period: July 1 – 4, 2022
  Source: Korea Society Opinion Institute

How do Koreans compromise? Some restaurants now serve two sauces—one pre-poured and one separate—to satisfy both sides!

Your Conversation Starter 💬

"Team Jjajangmyeon or Team Jjamppong? What about Chicken—do you go crispy or sauced? And let’s settle it once and for all: pour or dip for sweet and sour pork?"

Food debates never end in Korea, but they always lead to great conversations (and even better meals). 🍽️

Coming Up Next: Episode 7! 🍃🥬

Ever wondered why Koreans wrap everything in ssam (lettuce wraps)? Or why perilla leaves cause relationship drama? Next episode, we dive into the history of ssam, its royal origins, and its global rise—plus the viral debate about whether you should help your friend’s partner pick up perilla leaves!

Stay tuned—it’s going to be delicious and drama-filled! 🍃✨