Jjajangmyeon is a Korean noodle dish of Chinese origin that is topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and seafood. The name is taken Korean pronunciation of its Chinese name with the name of the sauce jjajang (alternately spelled jajang), which means "fried sauce," and myeon (also spelled myun), which means "noodle."
Variations of jjajangmyeon include: ganjajangmyeon, which is jjajangmyeon served with the jajang sauce without the starch, with the sauce and noodles being served separately in different bowls, and samseon jjajangmyeon, which incorporates seafood such as squid, shrimp, sea cucumber, and others (but never fish). Samseon ganjajangmyeon consists of noodles served with sauce, which contains seafood on the side. Jajangbap is essentially the same dish as jjajangmyeon, but made with rice instead of noodles.
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