Are there any other noodles in Korea besides turkey noodles and jajangmyeon?

Jajangmyeon is Chinese, silly.

The noodles of Korean jajangmyeon and jajangmyeon are hand-rolled noodles or somen noodles, and Korean jajangmyeon is a food that is changed from Chinese jajangmyeon to suit the taste of the Korean people. There are many Korean-style Chinese restaurants on the streets of South Korea, and one of their signature dishes is Jajanjangmyeon (Korean).

Jajangmyeon is a representative of Chinese cuisine with a Goryeo-style potato-like flavor. Stir-fry pork and onions with spring sauce, then stir with water-dissolved lotus root flour to thicken and pour over the noodles, and a bowl of Korean-style jajangmyeon is ready. Slightly sweet and spicy aroma, moderate **, fried noodles are popular with the Korean public.

There are also a wide variety of types of jajangmyeon, including regular jjajangmyeon with sauce topped over the noodles, dry jjajangmyeon served separately from the noodles and sauce, seafood jjajangmyeon with seafood such as squid and shrimp, and minced meat jjajangmyeon. When eating, be careful to stir the noodles and sauce well to allow the flavor to spread out. Jajangmyeon is also famous as an indispensable dish on Black Valentine's Day on April 14 every year (two months after White Day, people who still haven't found the other half of the people wear black clothes and comfort each other while eating jajangmyeon).

1. The main ingredients are different

Korean fried noodles: meat, eggs, potatoes, onions, cucumbers, noodles, etc., spring sauce, a little soy sauce, beef powder, cooking wine, starch, etc.

Chinese fried noodles: noodles, soy sauce, bean sprouts, cucumber, toon, green beans, soybeans, meat, ginger, green onions, garlic, cooking wine, cooking oil, refined salt.

2. Different tastes:

Korean Jajanjangmyeon: Sweet and spicy.

Chinese fried noodles: salty, sour and spicy, fresh and refreshing, and firm.

There are many differences between Beijing jajangmyeon and Korean jajangmyeon in terms of taste and method, Beijing's jajangmyeon is generally salty, while Korea's jajangmyeon will be sweeter. I believe everyone should have eaten fried noodles, speaking of fried noodles, I still have to mention the fried noodles in old Beijing, just thinking about it has already made my mouth water. But in fact, it is not only Beijing that has jajangmyeon, but also South Korea, but Korean jajangmyeon is also spread from China.

However, there is still a big difference between Korean jajangmyeon and Chinese jajangmyeon, not only in terms of method, but also in terms of side dishes and taste. I believe that everyone who has eaten the old Beijing fried noodles must think it is very delicious, because eating Beijing fried noodles is not only about eating noodles, but also about eating many side dishes. Therefore, the old Beijing fried noodles will be less easy to get tired of eating, and the function of these green vegetables is to relieve greasyness, which will make the taste very layered, and it is also very nutritious.

There are not so many side dishes in Korean jajangmyeon, and the most of them are eggs, onions, cucumbers and potatoes, while the old Beijing jajangmyeon will have green beans, carrots, bean sprouts, cucumbers, ham and other side dishes in it. The biggest difference is that Korean jajangmyeon tastes sweet, while old Beijing jajangmyeon tastes salty. Of course, the noodles will be different, and the noodles inside the jajangmyeon will taste softer, like corn noodles.

The old Beijing fried noodles are generally hand-rolled noodles, because the hand-rolled noodles will taste stronger, and they will also be more anti-hunger, and the taste will be better.

The sauce of Korean jajangmignon noodles is generally made of sweet Zhengchong soybean paste, while the old Beijing jajanjang noodles are generally made of sweet noodle sauce, bean paste and pork belly, so the production method of the old Beijing jajangjanjang noodles will also be more troublesome in terms of production process. The sauce generally used in the production of Korean jajangmignin noodles is spring sauce, while the old Beijing jajangjang noodles are fried by themselves, so in terms of production technology and materials, the sauce in the old Beijing jajangjang noodles will be more fragrant and flavorful.

The difference between the mixed sauce noodles in Zhonghuai Lingguo is not often big in noisy states, and the mixed sauce noodles in China can be kept, because the taste is different between the two different methods, and the sauce used also has a big difference in lead.

Jajangmyeon can still be preserved, because their traditional characteristics are different and the way they make the sauce is different.

No, our country's jajangmyeon is super delicious.