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Jjajangmyeon or Jajangmyeon is a Korean-style Chinese dish made by mixing vegetables such as onions, cabbage, pork, and chunjang fried in oil with thick noodles. It is considered a troika menu along with jjambbong and udon. Jajangmyeon is a Korean version of the Chinese Jajangmyeon. Like most Korean-style Chinese dishes based on Shandong cuisine, its representative dish, Jjajangmyeon, originated in Incheon. Jjajangmyeon is very popular in Korea. Historically, it is a traditional food that has already been around for over 100 years, and along with chicken, it is one of the top three menu items in Chinese restaurants, along with the two major delivery foods, Jjambbong, and sweet and sour pork. Among them, the most frequently selected menu item at Chinese restaurants is by far Jjajangmyeon, which ranks first in preference, easily overpowering other menu items at restaurants. Because it is such a popular food, Jjajangmyeon is a food that holds many memories for each Korean. Jjajangmyeon re...

 According to the Comprehensive Agricultural Book of the late Joseon Dynasty, wheat was precious in Goryeo and could not be eaten except during sacramental occasions, and 'Gosashi Twelve' states, "Noodles were originally made from wheat flour, but in Korea, noodles are made from buckwheat flour," which suggests that they are Chinese noodles. Contrary to this, it can be seen that the ingredient of Korean noodles is not limited to flour. Food made by kneading flour such as wheat, buckwheat, potato, etc. and rolling it into thin slices or thinning it with a noodle mold, or boiling it and eating it by rolling it in soup or mixing it. It is cotton · Myeonja. After the 1900s, rotary pressure noodle molds were developed, and dried wheat noodles made from dried wheat noodles began to be distributed, and after 1945, as imported wheat flour increased, various wheat noodle dishes became common. *Photo_Paradise Blog Types of Korean noodles (한국 면의 종류) Source_TOP Digital News in Au...