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Jjamppong (Korean: 짬뽕; Hanja: 攙烹) is a Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). [2] Common ingredients include onions , garlic , Korean zucchini , carrots , cabbages , squid , mussels , and pork .
Pronunciation can change over time. Dictionaries may list the most commonly used forms of words, but as language changes, dictionaries change as well. At best, any guide to suggested pronunciation can reflect the preponderance of usage. A word like immediately, for example, is variously pronounced by Americans as: ihMEEdeeuhtlee; uhMEEdeeuhtlee
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Jjamppong (짬뽕) is a spicy noodle soup flavored with vegetables, meat or seafood, and chili oil. The dish derived from the Shandong chǎomǎmiàn (炒碼麵) and its name derived from chanpon, a Japanese Chinese dish derived from the Fujian mènmiàn (燜麵). [4] The addition of chili powder and chili oil to jjamppong began during the 1960s.
The Korean people I know consider their Jjamppong to be of Chinese origin. It's usually served in Korean-style-Chinese restaurants, alongside Jajangmyeon (which is derived from the Chinese dish Zhàjiàng miàn). There's no source given for the last paragraph, just a link to Talk:Korean cuisine#chao ma mian which only confuses things further ...
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The BBC Pronunciation Unit, also known as the BBC Pronunciation Research Unit, is an arm of the British Broadcasting Corporation (BBC) comprising linguists (phoneticians) whose role is "to research and advise on the pronunciation of any words, names or phrases in any language required by anyone in the BBC". [1]