3 (Fri) December 2010
-Oksu, Seongdong, Seoul, Korea-
with the Family, solo
Nagasaki champon is a Japanese dish. Flour noodles (e.g., ramen noodles) in pork/chicken broth, with various seafood (e.g., shrimp and squid and fish cakes and the like) and vegetables (e.g., typically onions, cabbage, carrots, bell peppers, bean sprouts, and scallions), all scorched over high heat in a wok to give the dish a distinctive smoky flavor. Likely Chinese in origin, as suggest by the ingredients and techniques involved, introduced to Japan via Nagasaki. The name shares etymologic roots with the Korean-Chinese noodle soup jjambbong. The dish has emerged in recent years to become a mainstay on the menus of izakaya (Japanese style pubs) throughout Korea.
Costco sells a packaged Nagasaki champon that includes uncooked noodles and powdered soup mix. After doing the wok-scorching thing, it’s about as good as any I’ve had in any izakaya.