Today’s blog topping++

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...

 One of the foods that often appears on the Korean table is japchae. Noodles made from sweet potato starch are stir-fried and seasoned with soy sauce and various ingredients such as spinach, carrots, beef, and onions. Japchae is the most popular food served at parties or holidays. Japchae was originally a food eaten at the royal court made by boiling cucumbers, radishes, bean sprouts, bellflower root, etc. Japchae is very popular among foreigners as it can have a variety of flavors depending on the ingredients used. With the recent Korean Wave craze and increasing global interest in Korean food, many foreigners also like Japchae once they try it, saying, “It is similar in shape to European pasta, but has a completely different taste.” Depending on the taste preferences of people in each country or region, various ingredients such as 'eel japchae', 'seafood japchae', and 'mushroom japchae' can be added. Japchae is also pleasing to the eyes. It is visually gorgeou...

  Naengmyeon is one of Korea's unique cold noodle dishes, made by putting boiled noodles in cold broth and topping them with seasoning and toppings. Based on literature records, Naengmyeon is presumed to have been a favorite food since the Joseon Dynasty, and is still one of the foods enjoyed by many people. Naengmyeon is a food made with pressed noodles made by mixing buckwheat flour with a little starch, and was mainly developed in the northern region where buckwheat is produced in large quantities. Then, after the Korean War, it was spread throughout the country by Vietnamese people, and is now considered one of Korea's representative foods. The method of making it varies slightly depending on the region, but generally, it is made by mixing buckwheat flour with a little starch to make noodles, then topping it with garnishes such as sliced pork, cucumber slices, pear slices, stir-fried beef, and boiled eggs, and pouring in the broth. Cold noodle soup is made from beef broth, ...

 It is a noodle dish made by boiling somen. Many people like noodle dishes because they are good as a meal and easy to eat. When you think of noodle dishes, the first things that come to mind are banquet noodles and bibim noodles. But there are many other types of noodles. Noodles flourished greatly in the wheat flour civilization, but it also gave rise to a unique historical irony in that it became a representative food culture in the Korean Peninsula, where there was little wheat. Numerous noodles cooked in various ways have now become a mainstay of Korean food culture. Source_Myeonsarang ‘Is banquet noodles a traditional food?’

 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...