Omurice and Udon” is Machinuka? A specialty restaurant has also appeared in Shin-Okubo… The world of “Korean-style Chinese food”, a famous supporting role in Korean movies.

Katsu-don” in Japan, “jajangmyun” in Korea…

Just as “katsudon” is an essential item in the interrogation scenes of Japanese detective dramas, there is a menu item that is indispensable in Korean movies and TV dramas. It is called “jajangmyeon,” which is Korean-style jajangmyeon. This jajangmyeon is said to be one of the staple items on the menu at “Chinese restaurants” in Korea, but it has evolved in its own unique way in Korea and is completely different from the jajangmyeon eaten in its native China and Japan. Other mysterious dishes such as “chanpon” and “omelette rice” are also on the menu at Korean restaurants.

Recently, it has become famous in Japan due to the influence of Korean TV dramas, and is said to be popular in Shin-Okubo and Tsuruhashi, Osaka, where specialty restaurants have appeared.

Rumiko Ose, a gourmet food writer living in Seoul, reports on the deep and mysterious world of Korean-style Chinese food, which Japanese tourists have never been able to discover.

A super staple even in delivery!　The three most popular Chinese menus in the nation are 《Jajangmyeon》, 《Changpon》, and 《Dangsuyuk》.

Although it was a long time ago, Koh Ara in the drama “Answer Me 1994 (2013),” Ha Jung Woo in the movie “War on Crime (2012),” and Song Kang Ho in “Memories of Murder 2 (2003)” all share the same vigorous appetite for “jajangmyun,” which they lift up with chopsticks and slurp up in one gulp.

Jajangmyeon is a dish made by stir-frying roughly chopped onions, potatoes, and pork and pouring a sweet sauce flavored with black soybean paste called chunjang over Chinese noodles, and is one of the most representative dishes of Korean Chinese cuisine.

In the latter half of the 19th century, many Chinese laborers came to Incheon from Shandong Province in China, and it is said that the noodle dish that was their meal became Koreanized. It was not until 1950 that the sauce became black as it is today. In Korea, it is a restaurant dish loved by men and women of all ages, and is often served on delivery.

If you order “chanpon,” you will be served noodles in a spicy red soup. There is also chanpon with white broth, but both are spicy. There is a theory that the taste of Nagasaki chanpon has taken root in Nagasaki, and there is another theory that chanpon is a localized version of choma myeon, which was introduced from China.

Another dish that is often eaten along with jajangmyeon and chanpon is tansuyuk. Thinly sliced pork is battered and deep-fried, and served with a sweet-and-sour sauce of carrots, cucumbers, onions, and other vegetables. In many places, the starchy sauce is served separately, and you can choose whether or not to add it. The taste is similar to that of Japanese sweet-and-sour pork. In Seoul, restaurants specializing in jajangmyeon, jangpon, and tansuyuk can be found here and there throughout the city.

The jajangmyeon menu has a wide variety of derivatives, including ” Yeonnaljajang,” which is characterized by a sauce made from stir-fried ingredients, water, and starch, ” Kangjajang,” which is made by stir-frying ingredients with only spring sauce, and ” Yunijajang,” which is a sauce made by stir-frying finely chopped pork and onions, and has a mild flavor with a mild taste. It is made by stir-frying finely chopped pork and onions, and has a mild taste. The Chiang Bang Cha Jang is a large plate of stir-fried noodles and sauce. There are also other types of jajangmyeon, such as non-black jajangmyeon, seafood, and chili pepper.