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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.
Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurants). [4] It is a representative dish of Incheon, where jjolmyeon originated in the early 1970s by a mistake made while making naengmyeon.
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 most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡 ...
Jjamppong (Korean: 짬뽕; Hanja: 攙烹) is a Chinese-style Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochugaru (chili powder). [2] Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. [3] [4] The dish was inspired by Chinese cuisine. [1]
Jat-guksu (잣국수; lit. "pine nut noodles") is a Korean noodle dish consisting of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts.It is a local specialty of Gapyeong, Gyeonggi Province where a great deal of pine nuts are harvested in South Korea.
The museum is located inside the historic former restaurant Gonghwachun (Korean: 공화춘; Hanja: 共和春).The restaurant was founded in either 1905, [2] [3] 1907, [4] [5] or 1908 [6] by Yú Xīguāng (Chinese: 于希光; Korean: 우희광), a Chinese person who came to Incheon from Shandong, China.
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Chapagetti (Korean: 짜파게티) is a brand of ramyeon produced by Nongshim.It was first released in South Korea on 19 March 1984. [1] Chapagetti is the first instant noodle product to resemble the Chinese dish jjajangmyeon (짜장麺) in South Korea and is the second highest-selling brand of instant noodles in South Korea, behind Shin Ramyun. [2]