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Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면 [2]) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. [3] It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon.
The Jajangmyeon Museum (Korean: 짜장면박물관) is a food museum in Jung District, Incheon, South Korea. It focuses on the history of the Korean Chinese cuisine dish jajangmyeon . [ 1 ]
Buchimgae, also Korean pancake, [8] in a narrower sense is a dish made by pan-frying in oil a thick batter with various ingredients into a thin flat pancake. [9] In a wider sense it refers to food made by panfrying an ingredient soaked in egg or a batter mixed with various ingredients.
“Jajangmyeon is a casual, comfort noodle dish that is smothered in a savory black bean sauce. ... This Korean-Chinese noodle recipe calls for thick udon noodles and a silky, savory black bean ...
Black Day (Korean: 블랙데이) is an unofficial holiday observed on April 14 each year.It is mostly observed in South Korea by singles.The day is intentionally contrasted to Valentine's Day and White Day, which are both on the 14th day of their respective months (February and March).
Gonghwachun (Korean: 공화춘; Hanja: 共和春) was a historic restaurant specializing in Korean Chinese cuisine in Incheon Chinatown, South Korea.It first opened some time between 1905 and 1908, and is considered the first restaurant to serve the dish jajangmyeon in Korea. [1]
Examples of Korean Chinese food include tangsuyuk and jajangmyeon. [14] The Jajangmyeon Museum is located in the enclave; it is the former site of the historic c. 1905 – 1983 Chinese restaurant Gonghwachun, which is considered the first restaurant to serve jajangmyeon in Korea.
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).