Year-End Party Favorite... Is "Nagasaki Jjamppong" a Chinese Dish? [Sunday Culture]

Introduced Through Open Ports, Now a Nagasaki Local Specialty
Anchovy Broth, Egg Toppings... Regional Variations Abound
Korea's Spicy Red Broth Jjamppong Also Makes Its Way Back to Japan

It's the season of year-end parties. I hope everyone is enjoying a December without hangovers. There’s a menu item that often sparks debate at year-end gatherings over which country it originates from: Nagasaki Jjamppong. When you're full but still want something flavorful, it's a safe choice. But how did this dish come to be? Today, let me share the story of Nagasaki Jjamppong.

A Dish Born in an Open Port City

Jjamppong from Sahae-ru in Nagasaki Prefecture, Japan, known as the original Nagasaki Jjamppong. Sahae-ru.

When Incheon Port opened in Korea, Chinese cuisine and other foreign foods were introduced. Similarly, during Japan's isolationist era, Nagasaki Prefecture was the only open port. As a result, international food culture began to spread from Nagasaki. Chinese people also entered through Nagasaki and settled in the surrounding area. There are several theories about the origin of Nagasaki Jjamppong.

One theory is that the dish was inspired by "Tangyuk Samyeon" from Fujian Province, China. This is a white broth dish made with pork, shiitake mushrooms, and green onions. It is said that the dish was reinterpreted in Nagasaki using local pork, cabbage, squid, and other ingredients.

At Sahae-ru (Shikairo), a Chinese restaurant known as the birthplace of Nagasaki Jjamppong, the origin story is introduced as follows. In 1899, to feed Chinese students and Chinese residents in Nagasaki, they simmered chicken and pork bones to make broth, stir-fried local vegetables and meat scraps, and added Chinese-style noodles to create a hearty meal. Initially, it was not on the menu and was called "Shina Udon," meaning Chinese-style udon. The name "Jjamppong" is said to have come from a Fujianese greeting. The Chinese phrase "Have you eaten?" ("Chifan") is pronounced more like "Chapon" or "Shapon" in the Fujian dialect, which eventually became "Jjamppong."

Plate udon made with fried noodles. Ringer Hut.

Another dish that developed alongside Nagasaki Jjamppong is "Plate Udon" (Sara Udon). To make delivery easier, Jjamppong was stir-fried like Chinese fried noodles, removing the broth. Because there was no soup, it could be served on a flat plate, hence the name. Later, to simplify the cooking process, the noodles were deep-fried to make them crispy, then topped with a thick sauce. You can choose between regular noodles and fried noodles. The local way to eat it is to add Worcestershire sauce or vinegar. It's a fascinating evolution.

Japan Also Has "Jjamppong"... Diverse Flavors by Region

In fact, Nagasaki Jjamppong is not the only type of Jjamppong in Japan. Just as Korea has five major regional Jjamppong varieties, each with its own unique characteristics, Japan also has various types of Jjamppong depending on the region.

Japan is known for its "three major Jjamppong" dishes: the previously mentioned Nagasaki Jjamppong, "Obama Jjamppong" from Obama City in Nagasaki Prefecture, and "Amakusa Jjamppong" from Kyushu. Obama Jjamppong is characterized by a broth made from chicken and anchovy stock, topped with a raw egg. Amakusa Jjamppong uses thicker noodles than Nagasaki Jjamppong and contains more cabbage, resulting in a sweeter flavor.

'Obama Jjambbong' from Obama City, Nagasaki Prefecture, Japan (left) and 'Amakusa Jjambbong' from the Kyushu region. Travelnet.

Just like in Korea, there are Jjamppong restaurant chains throughout Japan. One such chain is "Ringer Hut," which specializes in Nagasaki Jjamppong and Plate Udon. A set meal costs about 800 yen (7,570 won), making it relatively affordable and quite popular.

What's interesting is that "Oyster Jjamppong" is a popular seasonal menu item at Ringer Hut every year. This matches the special winter menu found at Chinese restaurants in Korea. This year, they even introduced "Oyster Jjamppong Stew" as a seasonal and store-limited menu item. The menu description noted that the stew was made with oysters, gochujang, and doenjang.

Seasonal and store-limited menu item "Oyster Jjamppong Stew" offered by the Nagasaki Jjamppong chain "Ringer Hut" in Japan.

Every time I see this, I realize how much the food cultures of the three East Asian countries influence each other. Chinese food came to Japan as Jjamppong, and then Korea added its signature red, spicy broth, which later made its way back to Japan. I hope you enjoy your year-end parties wisely and avoid overdrinking so you don't need Jjamppong for a hangover cure this weekend.