It originated from chinese Zhajiangmian[炸醬麵])[짜장면] by chinese emigrants.
For centries, there was a chinese emigrants in Incheon area of Korea.
Since they wanted to keep their nationality and they had the limited option of jobs for that reason.
Anyhow chinese emigrants were very talented in cooking and they started to sell their noodles.
Korean Jajangmeyon is more delicious than the original Chinese Zhajiangmian. It is an amazing development from the greasy chinese black noodle.
Today my friend send me a picture of Jajang-myeon. It looks really sweat.
In the past, old generation of Koreans can eat a bowel of Jajangmyeon in their school graduation or entrance day. However, it is very common now because cooking Jajangmyeon is very easy and well known recipe.
I live near Chung ang university, Seoul, Korea.
I dont' eat this very often but I think I still like it.
I attach some picture of Jajangmyeon restaurant near my village for you.
It is not luxurious one but from the local market area.
Its name is Jajangmaru.
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