만옥 롯데월드몰점

It's a little expensive, but it's delicious

Champon soup has a weak taste

A house that specializes in beef jjamppong

really delicious manok Jajangmyeon is very delicious The reason why this place is really good and the origin of Jjajangmyeon I'll let you know When I go on a foodie trip, the most important thing is It is basic to think Thinking about the basics of food is the most important Could it be a virtue? It's great if it's delicious. I think Baek Jong-won made this. [The Origin of Jajangmyeon] Is Jajangmyeon Chinese food? Jjajangmyeon was a special dish the whole family ate at a Chinese restaurant that the whole family went to on important days such as entrance ceremonies and graduation ceremonies in the past. ‘Chinese cuisine’ has become the first representative restaurant menu that comes to mind and is loved by people of all ages. Is Jajangmyeon Chinese food? Is it Korean food? Today, we will learn about the origin of Jjajangmyeon! Jjajangmyeon is not available in China? Chinese Jajangmyeon Jajangmyeon is a representative Chinese food. But when you go to China, you can't find the Jjajangmyeon we know. Jjajangmyeon in China is called 炸酱面 (zhájiàngmiàn), and '炸 (zhá)' means 'fried as if frying in a pan with oil'. can be interpreted as Peking-style jjajangmyeon is made with Chinese soybean paste called 'dubanjang (豆瓣酱, dòubànjiàng)' or 'hwangdujang (黄豆酱, huáng dòujiàng), fat-rich fat, minced meat, fried in oil, and fried with a little vegetable. Mix it with and eat it. It has a strong salty taste and is said to not suit our taste due to its unique flavor and pork oil. On the other hand, in Shandong, jajangmyeon was made with a Chinese-style sauce called ‘cheommyeonjang (tiánmiànjiàng, tiánmiànjiàng)’, which is fermented with wheat flour and salt and mixed with soybeans. This Shandong-style Jajangmyeon is said to be the most similar to Korean Jajangmyeon. Origin of Korean Jajangmyeon Korean-style Jajangmyeon originates from Chinatown in Incheon. In 1882, the Qing army was dispatched for the purpose of suppressing the Imo rebellion. At this time, along with the Qing army, civilians from Shandong came to Joseon in large numbers as workers. From this point on, as Shandong food came to Korea, jajangmyeon naturally settled down. Shandong-style Jjajangmyeon, which was initially popular among Qing dynasty soldiers and dock workers, was reborn as a set menu in 1905 at a Chinese restaurant called Gonghwachun located in present-day Chinatown. Characteristics of Korean Jajangmyeon Compared to Chinese Jajangmyeon, Korean Jajangmyeon has a stronger sweet taste than salty taste. ‘Chommyeonjang’, which is used in Shandong-style jjajangmyeon, is not originally sweet, but in 1948, an overseas Chinese named ‘Wang Songsan’ added caramel to develop ‘Korean-style Chunjang’. Also, in Shandong-style jajangmyeon, green onions were used to sweeten it, but in Korea, onions were substituted, and potatoes were added, making it the ‘old-fashioned jajang’ that we often call. History of Korean Jjajangmyeon In the 1960s, when jajangmyeon began to become popular, the price of a bowl of jajangmyeon was about 15 won. As Jjajangmyeon gradually spread to the public, the price rose gradually from 200 won in the 1970s to 3,000 won during the 1990s and 2000s. Currently, it is sold at a price of 5,000 to 6,000 won per bowl. Also, the types of jjajangmyeon are gradually diversifying, starting with ‘old-fashioned jjajang’, ‘gan jjajang’, ‘uni jjajang’, ‘samseon jjajang’, and ‘tray jjajang’. So far, we have learned about the origins of delicious Jjajangmyeon. Just looking at the photos makes me salivate. about the origin It's more interesting to know. I'll come back with an interesting topic next time.

It is located in the food court zone located in the basement of Lotte World Mall. To find the location easily, look for the entrance of Lotte Mart. Recently, this place has been renewed, so a lot of new karma has come in, but the lineup of karma is pretty good. This is a Chinese cuisine specialty restaurant run by Chef Weifang-nyeong, famous for the four major families. I heard that Chadol Jjambbong is famous. The inside was not small, and the table was divided so that four people could sit. I also ordered Kuobarou, Jjambbong and Jjajangmyeon. The price of champon and jajang is 10,000 won. Kuubabaro and dishes were about 20,000 won. The menu was also varied. It took a long time for the food to come out. My standard amount wasn't small, and it was nice that the food was not too salty overall. After eating Chinese food, there was always a feeling of stuffiness in my mouth, but this was not the case here. The soup and noodles of Chadol Jjambbong were especially delicious. If I have a chance, I want to visit again.

This restaurant is run by Chef Weifang Nyeong, one of the 4 major Chinese cuisine. Unlike regular Jjajang, the signature Manok Jjajangmyeon is spicy by adding cheongyang pepper, and the elasticity of the noodles is higher than that of regular noodles. The sweet and sour pork is crispy, and if you dip it in this house's unique soy sauce rather than the sauce, it's berry good.

Located on the B1 floor of Lotte Mall in Jamsil, this Chinese restaurant is famous for being run by Young Myeong-in Liang, one of the four great Chinese cuisines. The taste of the food is not irritating, but it feels faithful to the original taste, and the speed is comfortable after eating~ A bit pricey, but satisfied