Korean Chinese cuisine is derived from traditional Chinese cuisine but has been influenced by local ingredients in Korea. Due to geographical proximity, most Korean-Chinese plates are derived from Northern styles of Chinese cuisine such as Beijing and Shandong cuisine. The cuisine developed in the port city of Incheon, where the majority of Korea’s ethnic Chinese population historically lived. However, Chinese restaurants in Korea are unusual in that they are owned and run by Koreans, rather than ethnic Chinese.
The latter development came in part due to the assimilation of the ethnic Chinese in Korea into the Korean culture as well as due to their outward migration due to legal discrimination they were subject to, especially under the Park Chung-hee administration. Consequently, the most authentic Korean Chinese cuisine can be found in centers of overseas Korean communities in the East Coast of the United States such as Queens and Manhattan in New York City; Palisades Park, Fort Lee, New Jersey, and Koreatown, Los Angeles, which has the largest Korean population outside of Korea.