[Asia Economy Yeongnam Reporting Headquarters Reporter Kim Gwiyeol] Yeongyang-gun, Gyeongbuk, held a tasting and evaluation event for "Jajakmyeon" at 3 p.m. on the 15th at the Yeongyang-gun Agricultural Technology Center Life Resources Practice Hall.
"Jajakmyeon" is a dish developed by the Yeongyang-gun Our Food Research Association in connection with the birch forest in Jukpari, Subi-myeon, as part of discovering local specialty foods and nutritious food items.
The popular Jjajangmyeon was renamed Jajakmyeon by linking it to the birch tree, and the noodles themselves were made by adding wood ear mushrooms and black mushrooms to represent the shape of the birch tree. The noodles symbolize the birch tree, the jjajang sauce represents the soil, and the chop steak expresses the rocks, aiming to capture the birch forest of Jukpari, Subi-myeon, Yeongyang in one plate of Jajakmyeon.
Also targeting the younger generation, various cream pasta dishes using Jajakmyeon noodles as pasta (tentatively named Four Seasons Jajakmyeon) were tasted. The summer Jajakmyeon, green in color, included freeze-dried wild vegetable powder in the cream sauce, and the autumn Jajakmyeon, red in color, featured Yeongyang’s vibrant and spicy red pepper powder.
In addition, various menus developed and attempted alongside Jajakmyeon, such as Jajak Jjamppong, Jajak Tangsuyuk, Winter Jajakmyeon, Sounding Jajakmyeon, and Jajak Cream Shrimp, were also exhibited.
County Governor Oh Do-chang commented, “The idea of expressing the shape of the birch tree through noodles is very creative,” and added, “I hope that these attempts to develop various menus will be commercialized through various local food-related businesses and provided to visitors and tourists who come to the birch forest, thereby promoting Yeongyang in diverse ways and serving as a stepping stone for the development of Yeongyang’s tourism industry.”
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