Chinese-Korean or Korean-Chinese?
SFoodie, from SFWeekly, talks about JjajangMyeon and Tangsuyuk in San Francisco. In Korea, we know this as Korean-style Chinese food. In the post, Brian Bernbaum calls it Chinese-style Korean.
So which is it, any of you with any opinion on the subject?
Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
