Jjamppong — Paris

Jjamppong sits on the same Chinese-Korean menu as jajangmyeon and is its exact opposite: where one is black, sweet and nearly dry, this one is red, hot and swimming. Squid, mussels, prawns, cabbage and onion are seared over high heat with chilli powder before the broth goes in, which is where the smoky edge comes from. The heat is direct, with no sugar to round it off. Take a spoonful of broth first, to measure the heat before committing to the bowl. Noodles come up with chopsticks; shells go on the lid or into the small dish provided for them. When a table cannot decide between the two Chinese-Korean classics, it orders one of each and swaps halfway. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.