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Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. [2] 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 .
Seolleongtang (설렁탕): A beef bone stock is simmered overnight then served with thinly sliced pieces of beef. Usually served in a bowl containing dangmyeon (당면, cellophane noodles) and pieces of beef. Sliced scallions and black pepper are used as condiments. [1] Maeuntang (매운탕): a refreshing, hot and spicy fish soup.
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend
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 ]
Kim was introduced to YouTube's online cooking scene in 2007, inspiring her to begin making videos about Korean food, using the channel name "Maangchi". Her channel quickly grew in popularity, attributed to her upbeat attitude and her strict adherence to traditional Korean recipes.
Yukhoe (Korean: 육회; Hanja: 肉膾; ) is a raw meat dish in Korean cuisine.It is most commonly made of beef but it can come in various kinds and cuts of meat. Yukhoe literally means 'raw' (hoe, 회; 膾) 'meat' (yuk, 육; 肉).
Liver cake (Ukrainian: печінковий торт; Russian: торт печеночный) is a savoury layer cake found in the cuisines of Ukraine, Russia, and Hungary. [ 3 ] [ 1 ] Chicken liver is often used so that the cake will taste light and tender, although beef or pork liver are also viable options.
It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ground variations are also made. Typical spices include allspice and some recipes also include a small amount of cured anchovy.