The reason why jjolmyeon was born

pu1. https://ko.wikipedia.org/wiki/%EC%AB%84%EB%A9%B4
It looks good here

2017-12-17

pu2. As far as I know, it was made by mistake, but according to the actual 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/...

2017-12-17

As far as I know, it was made by mistake, but according to the actual 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/2014/11/11/2014111103548.html

pu3. Thank you for the good information!

2017-12-17

The reason why jjolmyeon was born

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