Chinese Cuisine in KOREA!

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Jajangmyeon consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), dice pork and vegetables, and sometimes seafood. Jajang the name of the sauce, which literally means “fried sauce.” Myeon (also spelled myun) means “noodle.” The dish originated from China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean zajangmyeon uses black Korean chunjang including caramel and onions. Korean-style jajangmyeon has also been gaining popularity in China recently.

The best thing is that there are so many more scrumptios delicious dishes at this Chinese Restaurant! This is Kyujachae, a Jellyfish Salad with all kinds of Seafood, lots of Veggies, Sliced Pork, and Sea Cucumber tossed together with a potent Hot Mustard Sauce that just brings all the flavors in together. WOW!

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Most Importantly… we must have Spirits. This is Chinese Vodka and it is super potent! A sip will make your throat feel like it’s on fire. Shelley taking a sniff and the rest of my family are experts to this powerful liquid so they are ready to go!

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Next up is my FAVORITE!!!  Gan Pung Chicken! First of all, I am a fried chicken fanatic and when you stir fry it with chili peppers, garlic, carrot and some special secret sauce, I am all IN!

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We now have our Jajangmyeoun course… Rich thick black bean sauce with seafood, onions and pork smothered all over chewy perfectly cooked noodles. YUMMMMMMY!

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Lastly, we have to have th Champong Noodles in Spicy Seafood Broth… it’s not as spicy as it looks in all this sea of redness…

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With all this good food, I am HAPPY!!!! Sharing in good times with family, friends, potent Chinese Vodka and another unforgettable meal!

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