Korean Chinese cuisine

Korean Chinese cuisine
Jajangmyeon, jjamppong, and tangsuyuk (three quintessential Korean Chinese dishes)
Hangul	중화요리
Hanja	中華料理
Revised Romanization	Junghwa yori
McCune–Reischauer	Chunghwa yori
IPA	[tɕuŋ.ɦwa.jo.ɾi]

Korean Chinese Cuisine (중화요리; 中華料理; Junghwa yori) is a style of cuisine developed by the ethnic Chinese in South Korea, as well as by the ethnic Koreans in and outside South Korea. According to Yong Chen, an associate history professor at the UCI, Korean-Chinese food is "a panoply of unique dishes."

The cuisine was first developed in the port city of Incheon, where the majority of ethnic Chinese population in Korea has been living. Due to the geographical proximity and the demographics of Korean Chinese population, most Korean–Chinese dishes are derived from Northern, Eastern, and Northeastern Chinese dishes, from Beijing and from Shandong cuisines.

However, Chinese restaurants in Korea are unusual as most of them are owned and run by Koreans rather than ethnic Chinese. The latter development came in part due to the assimilation of the ethnic Chinese in Korea into the Korean culture as well as due to their outward migration due to legal discrimination they were subject to, especially under the Park Chung-hee administration. Consequently, the most authentic Korean Chinese cuisine can be found in centers of overseas Korean communities in the East Coast of the United States such as Queens and Manhattan in New York City; Palisades Park, Fort Lee, New Jersey and Koreatown, Los Angeles.

In South Korea there is a unique aspect of this cuisine. Here, delivery is the primary means through which it is put in front of diners. As such Korean Chinese cuisine is analogous to pizza delivery in the US or to the Indian take-away in the UK, and every South Korean urban household is served by no fewer than two such establishments. The cuisine also occupies the same economic position to the two aforementioned analogues in terms of relative pricing vis-a-vis other dining options.