JJAMPPONG is Korea's representative Chinese dish, a noodle dish with various seafood and spicy soup. There are 2 theories about the origin of JJAMPPONG. One is that immigrants from China's Shandong Province introduced the Chinese JJAMPPONG '?面 (TANG-MIEN)' to Korea, and the other is that overseas Chinese from the Fujian Province of Nagasaki, Japan localized 'Nagasaki JJAMPPONG '. The theory is that it was done. JJAMPPONG is a Korean-style food that gradually became popular to suit the tastes of Koreans by using red pepper powder or red pepper oil to give the soup a spicy taste.

The basic ingredients of JJAMPPONG are various seafood and vegetables, including pork, squid, shrimp, and clams, and the chewy texture of the flour noodles goes well with the spicy soup. During the cooking process, meat is stir-fried with red pepper oil, vegetables are additionally stir-fried, water and seasoning are added, and pre-roasted seafood and vegetables are boiled together to create a deep and rich flavor. For this reason, JJAMPPONG is a great food to enjoy, especially during the cold winter months.

Today's JJAMPPONG is a representative Chinese dish in Korea, along with JJAJANGMYEON, and can be easily eaten in Chinese restaurants across the country. Each region has its own unique JJAMPPONG, with Busan rich in seafood, Gunsan containing a lot of clams from the west coast mudflats, and Daegu famous for its spicy 'stir-fried' JJAMPPONG. In addition, as various menus such as Cream JJAMPPONG and JJAMPPONG-BAP (Boiled rice in JJAMPPONG Soup) were introduced, the options for people who enjoy JJAMPPONG have also increased.