Jajangmyeon
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| Alternative names | Jjajangmyeon |
|---|---|
| Type | Myeon |
| Place of origin | Korea |
| Main ingredients | Noodles, chunjang, meat, vegetables, sometimes seafood |
| Similar dishes | Zhajiangmian |
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| Korean name | |
| Hangul | 자장면 / 짜장면 |
|---|---|
| Hanja | (*炸)醬麵 |
| Revised Romanization | jajangmyeon / jjajangmyeon |
| McCune–Reischauer | chajangmyŏn / tchajangmyŏn |
| IPA | [tɕa.dʑaŋ.mjʌn] / [t͈ɕa.dʑaŋ.mjʌn] |
Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a noodle dish topped with a thick sauce made of chunjang (salty black soybean paste), diced pork and vegetables, and sometimes also seafood.
Jajang (자장; alternately spelled jjajang 짜장) derived from the Chinese word zhajiang (), which literally means "deep fried sauce". The hanja characters are pronounced jak and jang respectively Korean, but the noodle dish is called jajangmyeon, not jakjangmyeon. The sauce is called chunjang (춘장) or jajang (alternatively, jjajang) in Korean. Myeon means "noodles".
The dish originated from zhajiangmian (, literally "deep fried sauce noodles") in China's Shandong region. The start of jajangmyeon can be traced back to the Joseon Dynasty. When the Joseon opened the Incheon port, many Chinese people from the Shandong region moved to a town in Incheon, which is now known as Incheon China Town. these people created chines returant and made a é* The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. However, Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.
Jajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon (수타면; 手打麵) are praised in South Korea as an essential ingredient of good jajangmyeon.
In China, yellow soybean paste (黃醬) is used, in Tianjin and other parts of China tianmianjiang (甜麵醬), hoisin sauce (海鮮醬), or broad (fava) bean sauce (荳瓣醬) may be used in place of the yellow soybean paste. However, In Korea, the sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste", hangul: 춘장; Chinese: ) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers. The same sauce is also used to make jajangbap (rice served with the sauce) and jajangtteokbokki (tteokbokki made with the sauce instead of the usual spicy sauce).
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