The reason jjolmyeon was born was not because I was going to make it, but because I heard it was made by mistake, is it true?
790 2016-05-22 Gentleman
Jjolmyeon was made by accident in the 1970s when a thick cold noodle melody came out because the hole for pulling noodles was incorrectly used in Gwangsinje-myeon, Gyeong-dong, Jung-gu, Incheon.
The boss started selling thick naengmyeon, which was made by mistake, at a snack bar in front of the factory, and it became "jjolmyeon."
The reason why I named it Jjolmyeon is because of the chewy feeling of eating it.
It's the food version of Post-it kk
Jjolmyeon is a food that is eaten by mixing red pepper paste and vegetables with cool and chewy noodles. Jjolmyeon originated in Incheon in the 1970s. Jjolmyeon is a food made by mistake. In the early 1970s, while trying to pull out cold noodles from the noodle factory Gwangshinjemyeon, thick noodles were made by incorrectly inserting an injection machine. The noodles, which were intended to be discarded, were taken from a nearby snack bar, "Mangnadang," and seasoned with red pepper paste and developed as a new menu.
During the "World Cup Celebration Korean Culture Festival" held at Shinjuku Department Store in Japan in 2002, Incheon Jjolmyeon, along with Jeonju Bibimbap and Busan Dongnae Pajeon, was also considered one of Korea's representative foods.
Source: https://ko.wikipedia.org/wiki/%EC%AB%84%EB%A9%B4
As far as we know, it's made by mistake
In fact, according to the owner of Gwangshin Noodles, it is a new product made through research as shown below.
Jjolmyeon was born in Incheon in the 1970s. It is known that the reason for the creation of jjolmyeon was because the thick noodles came out when an employee accidentally hit the injection gas to pull out noodles while making noodles at Gwangshinje-myeon, located in Gyeong-dong, Jung-gu, Incheon. It was handed over to a nearby snack bar for free, and when the snack bar used it to make food and gained popularity, it spread nationwide. But the reality is a little different. According to Jang Jang-ja, the owner of Gwangshin Jeomyeon at the time, it was "jjolmyeon" that was created after deliberately studying to make it chewy, not by mistake.
From the dough stage, when the dough is cooked with hot heat of 130 to 150 degrees to increase viscosity, and then extracted under the strong pressure of the injector, the texture of the noodles becomes dense, resulting in chewy chewy noodles. Considering the manufacturing process, it is unreasonable to say that it was made simply because of a mistake.
Source: http://food.chosun.com/site/data/html_dir/2014/11/...
© 2013-2025 LifeQnA. All rights reserved.