[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.
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