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Jjapaguri or Chapaguri (Korean: 짜파구리), also known in English as ram-don, is a South Korean noodle dish made by a combination of Chapagetti and Neoguri, two types of instant noodles produced by Nongshim. [1] Irene Jiang of Insider described it as "comfort food". [2]
The noodles are boiled in malgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and eomuk (fish cakes). [2] [4] Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled. [2]
Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called nurumugi (温麦).
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.
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu in native Korean or myeon in hanja character [clarification needed]. The earliest noodles in Asia originate from China , and date back 4,000 years ago. [ 1 ]
Kal-guksu [1] (Korean: 칼국수, lit. 'knife noodles') is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer.
The initial purpose of inventing instant noodles was to shorten the cooking time of conventional noodles. Therefore, a short cooking time can be regarded as the most decisive characteristic of instant noodles. Instant noodles are cooked in boiled water; therefore, enhancing water retention is the main method of shortening cooking time.
Shin Ramyun was introduced in October 1986 by Nongshim.The Nongshim R&D team was inspired by sogogi jangguk, a popular Korean spicy cabbage and beef stew. [4]After Shin Ramyun was introduced, Nongshim's share of the instant noodle market hit 46.3% in 1987, and exceeded 50% for the first time in 1988 (53.8%). [5]
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