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Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면 [2]) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. [3] It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon.
Other people who celebrate Black Day indulge in comfort food. The most commonly eaten food on Black Day is jajangmyeon, a popular black bean noodle dish in Korea. People eat jajangmyeon on Black Day because it is a simple, yet delicious dish that one can get at a cheap price. The dish is available at Chinese-style restaurants. [6]
Jajangmyeon (짜장면), often referred to as “black bean noodles”, is a noodle dish topped with a thick sauce made of sweet bean sauce (chunjang), diced pork or seafood, and vegetables. Derived from the Shandong zhájiàngmiàn (炸醬麵), Korean jajangmyeon is distinct from the zhájiàngmiàn dishes served in China. [3]
A thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor, also known as sweet bean sauce, sweet flour sauce or sweet wheat paste. Peking duck and jajangmyeon (black bean noodles) are two popular dishes that feature the sauce. Tương: Vietnam: Originally, the term tương referred to a salty paste made from ...
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡 ...
While Morioka jajamen is a very uniform dish, zhajiangmian has many varieties. The type of noodles can be varied depending on region. [10] As well the main sauce used differs from the Japanese miso base and instead uses sweet bean sauce. [11] [12] Korea also has their own unique variant of zhajiangmian called jajangmyeon (자장면).
A bowl of kesme in broth Khow suey Jajangmyeon Yakisoba Uzbek lag'mon in Tashkent Mee bandung muar Mogok meeshay A bowl of Mì Quảng Mie ayam with mushroom, Chinese cabbage and chicken broth soup Rakhine mont di fish soup with garnish A bowl of nabeyaki ramen Pancit malabon (pancit luglug, pancit balabok), La Familia, Baliuag, Bulacan Saimin Singapore noodles Soto ayam Thukpa Yaka mein
Jjolmyeon is one of the most popular noodle dishes in South Korea, especially among young people at bunsikjeom (Korean snack restaurants). [4] It is a representative dish of Incheon, where jjolmyeon originated in the early 1970s by a mistake made while making naengmyeon.