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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.
It is a representative dish of Incheon, where jjolmyeon originated in the early 1970s by a mistake made while making naengmyeon. Noodles larger than regular naengmyeon noodles were made at a factory and instead of being thrown out, were given away to a nearby bunsikjeom. The owner mixed the noodles with gochujang sauce and jjolmyeon was born ...
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
Jajangmyeon, a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
Andong jjimdak (찜닭), made by steaming chicken with vegetables and cellophane noodles in ganjang sauce. Agujjim (아귀찜), made by braising angler (agui) and mideodeok (미더덕 styela clava), and kongnamul (soybean sprouts) Jeonbokjjim (전복찜), made with abalone marinated in a mixture of ganjang (Korean soy sauce) and cheongju (rice ...
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
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 jjajangmyeon (짜장麺) in South Korea and is the second highest-selling brand of instant noodles in South Korea, behind Shin Ramyun. [2]
Kimchi made in the southern parts of Korea, such as Jeolla Province and Gyeongsang Province, uses salt, chili peppers and myeolchijeot (멸치젓, brined anchovy allowed to ferment) or saeujeot (새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (멸치액젓), anchovy fish sauce, kkanariaekjeot (까나리액젓), liquid anchovy jeot ...