Menu – Tian Ellicottcity Restaurant

Jajangmyeon

Jajangmyeon or jajangmyeon is a Korean-style Chinese dish made by stir-frying chunjang, vegetables, and meat in cooking oil and mixing it with noodles. Jakjangmyeon, a Chinese dish, is a Korean-style transformation and localization of the dish. It originated in Incheon, South Korea, where Chinese migrant workers started making jjajangmyeon (noodles with soy sauce) at the end of the 19th century.

Jjamppong

Jjambbong is a Korean-style Chinese dish made by frying various vegetables, including seafood or meat, in oil, then boiling them in broth made from chicken or pork bones, and adding boiled noodles. In the Korean peninsula, a dish called Jjamppong started appearing in the newspapers after the 8.15 liberation. It is said that many people sold it under the name of choma noodles. However, in the 1970s, when spicy food became popular, some bosses made and sold red jjambbong by adding red pepper powder and even red pepper oil. expressing the opinion that

Bokkeumbap

It is a common name for food made by putting rice with other ingredients and frying it in oil. Here, we only deal with Korean fried rice. Korean fried rice exists as an advanced form of bibimbap, and the concept of ``mixed`` is more prominent than ``fried``. In fact, in the case of Haeju Bibimbap, the rice is first stir-fried and then mixed. This is a good example of how Korean fried rice developed. Fried rice in Korea is said to have developed with the intention of eating cold rice warmly, and it is typical to stir-fry rice with leftover sauce and ingredients after eating various stir-fry dishes.