[Uncharted Koreatown] Jjamppong & Gejang: The Real Soul Food of Korea

Jjamppong & Gejang: The Real Soul Food of Korea

Korean food is having a global moment, with dishes like kimchi, tteokbokki, and K-BBQ gaining mainstream popularity. But when it comes to what Koreans truly consider soul food, two dishes stand out—jjamppong and gejang. One is a spicy, seafood-rich noodle soup with roots in Chinese cuisine, while the other is a deeply flavorful marinated crab dish that is uniquely Korean. Finding both on the same menu might seem unusual, but in a city like San Francisco, where Asian culinary traditions thrive, such a combination is not only possible but something to be proud of.

The Cross-Cultural Journey of Jjamppong

Jjamppong is one of the best examples of how Korean cuisine has embraced and transformed foreign influences. It is believed to have originated from Chinese dishes in Shandong or Fujian, which evolved differently as they made their way through Japan and Korea. Some theories suggest that the name comes from the Chinese words 攙 (chān), meaning "to mix," and 烹 (pēng), referring to a cooking method where ingredients are stir-fried in oil and then quickly simmered.

At its core, jjamppong is a dish that brings together a variety of ingredients to create something greater than the sum of its parts. It typically includes seafood, pork, and vegetables, stir-fried to enhance their flavors before being simmered in a rich, savory chicken broth. What sets the Korean version apart, however, is its signature heat. The defining element of Korean jjamppong is the generous amount of gochugaru (red chili powder) added to the broth, giving it an intense spice that lingers with every bite. This bold addition has made it one of Korea’s most beloved comfort foods, offering warmth, depth, and nostalgia in a single bowl.

Gejang, the “Rice Thief”

If jjamppong is a symbol of Korea’s love for bold and spicy flavors, gejang represents the country’s deep appreciation for fermented seafood. Made by marinating raw crabs in soy sauce or gochugaru, gejang is often called a "rice thief" because its rich, umami-laden taste is so addictive that bowls of rice disappear almost instantly when eaten together.

Michelle Zauner, author of Crying in H Mart, highlighted the growing popularity of gejang among American teenagers, noting how mukbang videos featuring the dish have gone viral on TikTok (Link). While it has captivated adventurous eaters abroad, gejang remains one of the most difficult Korean dishes to prepare. The process of handling fresh crabs, fermenting them to the right texture, and balancing the salty-sweet marinade requires both experience and precision. Even Zauner admitted in a 2021 Eater.com interview that she attempted to make it herself but failed (Link).

Where to Experience Both: JJamPPong in San Francisco

In most places, jjamppong and gejang are enjoyed separately, but in San Francisco, you can experience the best of both at JJamPPong (Link). This restaurant brings together Chinese and Korean culinary influences, serving fiery, seafood-packed jjamppong alongside expertly marinated gejang. The combination of steaming, spicy noodles and chilled, savory crab creates a dining experience that is deeply satisfying and uniquely Korean.

It’s the kind of pairing that could only happen in a city like San Francisco, where the Asian food scene is as diverse as it is authentic. Finding both dishes in one place is more than just a rare treat—it’s a testament to how far Korean cuisine has come and how much it continues to evolve in new and exciting ways.

📍 Experience the flavors of Korea at JJamPPong [Link].