Jilin, derived from the Manchu for “along the [Songhua] river”, is sandwiched between North Korea and Inner Mongolia. It shares both its borders and much of its cuisine with the other two Northeast (Dongbei) provinces. However, since Jilin has China’s longest border with Korea and hosts the country’s only Korean autonomous region (Yanbian), I’m going to somewhat arbitrarily devote this episode to Chinese-Korean/Korean-Chinese food, leaving Manchu cuisine for Liaoning and “true blue” Dongbei for Heilongjiang.
I started my journey at Chinese Noodles (面面俱到 Miànmiànjùdào) at NTP+ in Lorong Chuan, whose bland English name hides a Chinese pun. Miànmiànjùdào is a chengyu (four-character phrase) meaning “to every aspect” or “comprehensively”, but in simplified characters 面 means both “face/side/aspect” as well as “noodles”, so it’s a shop that has all kinds of noodles! Ha-ha!
My kind of noodles today was the $6.80 Dongbei cold noodles (东北冷面 Dōngběi lěng miàn), which to my surprise turned out to be effectively identical to the famous Korean cold noodles (냉면/冷麵 naengmyeon). It’s a pile of very chewy grey-brown potato/buckwheat noodles, topped with a spray of sliced cucumber and tomato, a boiled egg and a few token slices of beef, all in a bowl of cold beef broth. There were also a couple of pieces of crunchy homemade pickled but unfermented cabbage (proto-kimchi or 酸菜 suān cài, take your pick) adding a tiny bit of zing. I haven’t seen tomatoes in Korea, and traditionally it’s served in metal bowls with metal chopsticks, but other than that this could have been in Pyongyang and I’d take it any day over that city’s second most famous dish, stewed dog penis. Two thumbs up.
As far as I can tell, there are no dedicated Chinese-Korean restaurants in Singapore, but there are at least 3 Korean-Chinese ones. O.BBa Jjajang on Tanjong Pagar Rd, Singapore’s Koreatown, is the one of four shops in the orthographically challenging O.BBa empire, and in case you miss the giant pink inflatable cannibal pig outside, the inescapable O.BBa jingle playing outside will lure you in. Rocking up without a reservation early on a random Sunday, we were lucky to snag one of the last tables (in our case a booth) remaining. First up were the Korean-style complimentary banchan starters, consisting of kimchi, danmuji (Jp. takuan) radish pickles, some hardboiled eggs (!?) and a tip of the hat to China with some stir-fried onion with chilli and Sichuanese staple zhàcài (榨菜), usually awkwardly translated into English as “pickled mustard tuber”. Stop snickering! This is serious stuff, and tasty too.
The eponymous star of the show here is jjajangmyeon (짜장면), the Korean take on northern Chinese staple zhájiàngmiàn (炸酱面). While the two look outwardly similar, they’re quite different: zhájiàngmiàn is salty, umami-laden and typically contains little other than minced meat, hence the epithet “Chinese spaghetti bolognese”, while jjajangmyeon dials down the saltiness and packs the sauce with soft, sweet caramelized onions instead. Another famous Korean-Chinese dish is jjamppong (짬뽕), the spicy Korean version of champon, a famous Nagasaki seafood & pork ramen soup, which in turn was imported to Japan from Fujian. O.Bba’s take was generously laden with mussels, shrimp, squid, and despite the blood red color wasn’t all that spicy. As always, the kids devoured a plate of dumplings, this time deep-fried (군만두 gunmandu), served with a very tasty dipping sauce of soy, chilli and sesame. These, too, are of Chinese origin, and even the name comes from the Chinese mántou (馒头), although that means a meatless steamed bun these days and these would be called zhàjiǎo (炸饺).
The most memorable dish of the night, though, was tangsuyuk (탕수육/糖醋肉), the Korean-Chinese take on sweet and sour pork and a cousin of the guōbāoròu we tried in the Heilongjiang episode. Strips of pork and lotus root are cooked, dipped in a very heavy potato starch batter, deep-fried, and then the pièce de résistance: the waiter comes and pours a solid half-litre of warm sweet and sour sauce over it all, with a few token veggies to assuage your guilt. Alas, while the presentation wins full points, the end result was kind of gluggy, with the meat buried in a pile of gooey starch, and I’ve never been a huge fan of sweet and sour pork anyway. (Mostly due to an epic bout of food poisoning from a way-too-cheap buffet in Kobe, but that’s another story.)
We also ordered a kimchi pajeon pancake with cheese, some steamed egg and a big old brown plastic vat of makgeolli rice wine, Korea’s answer to sake, nearly running out of table space in the process (see above), but nevertheless managed to plow our way through it all. Total $140 for 4, and two snouts up.
Last but not least, Bar Bar Q in Suntec has nothing whatsoever to do with Jilin, but is, at least to me, emblematic of Singapore’s next wave of Chinese-Korean fusion. (Just don’t confuse it with Pakistani kebab joint “BarBQ” or Boat Quay hangout “BQ Bar”; I’m sure all three mutually regret their branding decisions.) Originally a live music joint, the stage has been gathering dust since 2020, but at least background music is now back and it was hopping on a Friday night. Sponsored by Tsingtao Beer, with a Chinese slogan promising Wine, Meat, Friends (酒肉朋友 jiǔròu péngyǒu) and the first page of the menu devoted to classic chuan, the same Chinese kebabs we already met in Heilongjiang, you’d be excused for thinking this is yet another generic Northeastern skewer joint… but wait, why is there a lifesize leggy lady cutout advertising Jinro soju, the quintessential Korean rotgut, outside?
Turns out not only does the drinks menu feature soju cocktails and Cass on tap right next to the Tsingtao, but basically everything else on the menu is also Korean! Army stew (budae jjigae); tteokbokki rice cakes with cheese; japchae (잡채/雜菜) stir-fried sweet potato noodles, another Chinese import into Korea; ramyeon (라면) noodle soup, a distant cousin of Gansu lamian and more, with a couple of token “Japanese” dishes if you wanted non-spicy options. The tteokbokki was particularly nice, served on a sizzling iron plate that gave the cheese a nice crust underneath, and the sauce had lots of chicken chunks and much more depth than the usual insipid ketchupy mess. The chuan were also OK, very Chinese in flavor with generous chilli-cumin dusting, but the portion sizes were quite small. A good deal at $1 a skewer for happy hour, less so when we were paying the full $3-5 per whack. Then again, this is clearly more a place for drinking than eating, so if you’re down for a bucket of soju and want some meaty snacks to go with it, you could do far worse. $160 for 4, which is not great, not terrible.
And that brings us to the end of this trip down fusion lane. At least for me, this was a useful reminder of much Japanese, Korean and Chinese food have inspired each other over the years, and this process of fusion continues today: it’s easy to laugh at the mala bak kut tehs and tobiko cheese mochis that infest the menus of trendy eateries in Singapore, but give it another hundred years and Darwinian evolution will pick a few winners that everybody will soon think of as hallowed traditions.