Cold Sesame Noodles with Kimchi by ZenKimchi | Apr 16, 2008 | Korean Food 101 | 4 comments Advertisement Courtesy of Blake from Serious Eats.Advertisement Share this:FacebookTwitterGooglePinterestLinkedInTumblrRedditPocketPrintEmail roger Here in America, if you want JjajangMyeon and Tangsuyuk, you generally have to go to a Korean restaurant that specializes in this type of food.. I’ve never seen any Chinese restaurants that serve this. So that’s probably why we call it Chinese-style Korean food. annamatic hmmm, he must have changed it, cuz now it says “Korean-style Chinese” but it still says “Chinese-style Korean” in his tags. ^_^ I think of jjajangmyeon as straight Korean food, because it bears little relation to the Chinese zhajiangmian in taste, and moreover, it just doesn’t taste like anything that might come out of any Chinese kitchen to me. Tangsuyuk, however, I’ll grant is Koreanized Chinese food. In Korea, it’s more sweet and less sour than the Chinese versions I’ve had. Both dishes in Korea tend to come out with way more sauce than nature intended but, then again, that’s also true of Chinese-American takeout joints in the States… ZenKimchi That’s interesting and makes sense. You’d think being so close to China we’d get more authentic Chinese food. It seems to only exist in white tablecloth restaurants, and even then you finish the meal with JjajangMyeon. But I do like going by some restaurants that specialize in “New York” Chinese food. Sesame chicken with fried rice. Camel Korean jjajangmyeon is different to Chinese zhajiangmian; in China, they use less sauce, and the noodles are better (all Chinese noodles are better than Korean noodles), but it is nowhere near as saucy as the Korean version, and tastes too dry. Given the choice I would rather eat the Korean version, if starving to death.