Jajangmyeon: Difference between revisions
Ordinary jajangmyeon contains meat, rather than seafood. |
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'''Jajangmyeon''' (also spelled '''jjajangmyeon''') is a popular Korean dish consisting of wheat noodles topped with a thick sauce made of [[black bean paste]], diced meat and vegetables, and sometimes also seafood. ''Jajang'' (also spelled ''jjajang'') is the sauce and ''myeon'' (also spelled ''myun'') means noodle. |
'''Jajangmyeon''' (also spelled '''jjajangmyeon''') is a popular Korean dish consisting of wheat noodles topped with a thick sauce made of [[black bean paste]], diced meat and vegetables, and sometimes also seafood. ''Jajang'' (also spelled ''jjajang'') is the sauce and ''myeon'' (also spelled ''myun'') means noodle. |
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The sauce is made with black bean paste, onion, zucchini and meat (either beef or pork). Some starch is added to give it a thick consistency and it is served hot over noodles. |
The sauce is made with black bean paste (''chunjang'';춘장), onion, zucchini and meat (either beef or pork). Some starch is added to give it a thick consistency and it is served hot over noodles. |
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Variations of the ''jajangmyeon'' dish include the ''ganjajang'' (간짜장) which is ''jajangmyeon'' served with the noodles and fried sauce as opposed to boiled sauce in ordinary ''jajangmyeon,'' separately in different bowls, and ''samsun jajang'' (삼선짜장) that incorporates seafood such as [[squid]], [[shrimp]], [[sea cucumber]] and others (but never fish). Another common dish using this ''jajang'' sauce is ''jajangbap'' (짜장밥), which is ''jajang'' sauce served over cooked rice. |
Variations of the ''jajangmyeon'' dish include the ''ganjajang'' (간짜장) which is ''jajangmyeon'' served with the noodles and fried sauce as opposed to boiled sauce in ordinary ''jajangmyeon,'' separately in different bowls, and ''samsun jajang'' (삼선짜장) that incorporates seafood such as [[squid]], [[shrimp]], [[sea cucumber]] and others (but never fish). Another common dish using this ''jajang'' sauce is ''jajangbap'' (짜장밥), which is ''jajang'' sauce served over cooked rice. |
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Revision as of 08:12, 7 March 2007
Template:Korean name image Jajangmyeon (also spelled jjajangmyeon) is a popular Korean dish consisting of wheat noodles topped with a thick sauce made of black bean paste, diced meat and vegetables, and sometimes also seafood. Jajang (also spelled jjajang) is the sauce and myeon (also spelled myun) means noodle.
The sauce is made with black bean paste (chunjang;춘장), onion, zucchini and meat (either beef or pork). Some starch is added to give it a thick consistency and it is served hot over noodles.
Variations of the jajangmyeon dish include the ganjajang (간짜장) which is jajangmyeon served with the noodles and fried sauce as opposed to boiled sauce in ordinary jajangmyeon, separately in different bowls, and samsun jajang (삼선짜장) that incorporates seafood such as squid, shrimp, sea cucumber and others (but never fish). Another common dish using this jajang sauce is jajangbap (짜장밥), which is jajang sauce served over cooked rice.
A common accompaniment is a side dish of danmuji (yellow pickled daikon).
History
Most Koreans consider jajangmyeon a Chinese dish, but the version familiar to Koreans is usually only found in Chinese restaurants in Korea or those serving Korean customers. This dish is also available in other countries where there is a large Korean population.
In China (at least the Beijing region), the ancestor of jajangmyeon can be found, prepared with a less rich sauce and ground pork rather than seafood. The name is zhajiangmian (炸醬麵, literally "fried sauce noodles"). Although spelled differently, the pronunciation of the name of the Chinese dish is nearly identical to that of its Korean counterpart. Despite the same ingredients, due to its rich sauce, jajangmyeon looks darker than zhajiangmian.
Cultural trivia
- In Korea, singles eat jajangmyeon on Black Day. The noodles are a comfort food for those who have no significant others.
- Jajangmyeon is known as an inexpensive noodle dish that can be delivered for free in many places around South Korea. It costs around 3,500 won (approximately US$3.50).
- A Korean man Kim Jae-hyun is popular for eating only jajangmyeon for five years and is a common symbol of jajangmyeon all over Korea. He is still alive at 64 years old and accomplished this feat in 1970-1975.
