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"Brothless dandan noodles in Ikebukuro, Toshima" (豊島区 池袋の汁なし担々麺) Tadaaki Hōrai: Yoshihiro Taguchi: January 19, 2012 () 4: 4 "Shizuoka oden in Urayasu, Chiba Prefecture" (千葉県 浦安市の静岡おでん) Tadaaki Hōrai: Yoshihiro Taguchi: January 26, 2012 () 5: 5 "Oyakodon and yaki udon in Eifuku, Suginami"
Mentaiko Potato Cream Udon Hyojung (Oh My Girl), Hong Ji-yun , Kim Chae-won (Le Sserafim) 68 [m] 213-215 February 23 March 1 March 8 New Academic Term Special Cha Ye-ryun, Lee Sang-yeob, Han Chae-young: Lee Sang-yeob Deep Fried Eomuk Yaki Udon: Brian Joo (Fly to the Sky), Lee Jang-jun (Golden Child) 69 [n] 216-219 March 15 March 22 March 29 April 5
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.
Yaki udon (焼きうどん, "fried udon") is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba , which involves a similar stir-frying technique using ramen-style wheat noodles. [ 1 ]
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pickled ginger are called yakisoba-pan (pan meaning "bread") and are commonly available at convenience stores [3] and school canteens. [4] [5] Sometimes udon is used as a replacement for the ramen-style noodles and called yaki udon.
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 ]
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]