'Form of Form' Baek Jong-won X Choi Kang-changmin, "The Process of Jjajangmyeon Becoming a Popular Dish → The Untold Story of Mul Jjajang Creation"

Photo by JTBC 'Yangsik-ui Yangsik'

[Asia Economy Reporter Jiwan Park] Baek Jong-won discussed with the cast of 'Yangshik-ui Yangshik' whether Jjajangmyeon is Korean cuisine.

On the 2nd, Baek Jong-won mentioned the history of how Jjajangmyeon, which came from China, became a popular dish in Korea on JTBC's 'Yangshik-ui Yangshik.'

He also explained the difference between Korean-style chunjang and the original chunjang.

Baek Jong-won, Choi Kang-changmin, Yoo Hyun-joon, and Jung Jae-chan met a veteran Chinese-Korean chef and learned about the history of Chinese cuisine.

Choi Kang-changmin expressed curiosity about "why Americans love American-style Chinese food."

In response, Professor Yoo Hyun-joon said, "American-style Chinese food is quite inexpensive in the United States."

He added that the establishment of American-style Chinese food was linked to Chinese laborers called 'coolies.'

Additionally, he shared the background of the creation of 'mul-jjajang,' a unique Jjajangmyeon without chunjang, and the evolution process of Jjajangmyeon.

JTBC's educational program ‘Yangshik-ui Yangshik’ airs Sundays at 11 PM.

This content was produced with the assistance of AI translation services.