Tuesday, December 3, 2013

Jajangmyeon Noodle

About Jajangmyeon:

Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafoodJajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters , which literally means "fried sauce." Myeon (also spelled myun) means "noodle".
The dish originated from zhajiangmian (, literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But 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.


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 stock 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).


ajangmyeon is always served with a small amount of danmuji (단무지). The dish is often served with a small amount of sliced raw onions, seasoned with rice vinegar, accompanied with a little jajang sauce. The diner eats the noodle with danmuji and onions dipped in chunjang sauce.


Variations of the jajangmyeon dish include ganjajangmyeon (간자장면), which is jajangmyeon served with the jajang sauce without the starch, with the sauce and noodles being served separately in different bowls, and samseon jajangmyeon (삼선자장면; 三鮮炸醬麵), which incorporates seafood such as squidshrimpsea cucumber, and others (but never fish). Samseon ganjajangmyeon (삼선간자장면; 三鮮간炸醬麵) consists of noodles served with sauce, which contains seafood on the side. Jajangbap is essentially the same dish as jajangmyeon, but made with rice instead of noodles.
Dried noodles are boiled in the same manner as instant ramen with dried vegetable bits, drained, and mixed with jajang powder and a small amount of water and oil.


Fresh Noodle - 1 pack blanched in hot water
Red Radish sliced - 1/2 cup
Cucumber seeded and julliean - 1/2 cup
Spring onion - 1/4 cup
Hard Boiled Egg - 2 sliced
Jaajang mein sauce - 1 pack


1.Mix red radish with salt and let it sit for few min..then squeeze out the water .
2.Place noodle in a bowl and top it with Jajangmyeon sauce..then garnish with red radish,cucumber,spring onions and egg.

Serve hot.

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