Ja Jyang Myun
Kim Chee Jigae
Spicy Noodle...
BimBimbap...with OctopusMy passion for korean foods went back to my university days in UIUC...there were a total of at least 10 korean restaurant in the university town...so during winter time, me and my friends would warm ourselves up with Kim Chee Jigae and a bowl of rice..During summer, I would cool down myself with the Cold Noodle or Ja Jyang Myun....
Anyway...sekarang ini...yupp right this moment...I am craving badly for a good bowl of Ja Jyang Myun....Untung di Lippo Karawaci banyak restaurant korea...and near my house there is a small korean family restaurant that actually serves a decent Ja Jyang Myun...but i guess it is not as good as the one in UIUC.....
Ada yang tau ja jyang myun yang enak di jakarta dimana ngk???
This is a small information on the black noodle taken directly from wikipedia...
Jajangmyeon (also spelled jjajangmyeon) is a Korean dish, derived from the Chinese dish zhajiang mian. It consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood. Jajang (also spelled jjajang), name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means "fried sauce." Myeon (also spelled myun) means "noodle."
Ingredients
Noodles
Jajangmyeon uses thick noodles made from white wheat flour.
Sauce
The sauce is made with black bean paste, called chunjang (hangul: 춘장; hanja: 春醬), to which are added sauteed diced onion, zucchini, and ground meat (either beef or pork) or chopped seafood. When cooking the sauce, cornstarch is typically added to give it a thick consistency and it is served hot over noodles. The paste, which is made from roasted soybeans, is called chunjang (literally "spring paste") when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jajang (literally "fried sauce").
Variations
Variations of the jajangmyeon dish include ganjajangmyeon (간자장면) which is jajangmyeon served with the noodles and fried sauce as opposed to boiled sauce in ordinary jajangmyeon, separately in different bowls, and samseon jajangmyeon (삼선자장면), which incorporates seafood such as squid, shrimp, sea cucumber, and others (but never fish). Samseon ganjajangmyeon (삼선간자장면) consists of noodles served with sauce containing seafood on the side.
In everyday speech, Koreans sometimes omit the syllable myeon and refer to the aforementioned dishes, in shorthand manner, as jajang (자장), ganjajang (간자장), samsun jajang (삼선자장), or samsun ganjajang (삼선간자장).
Another common dish using this jajang sauce is jajangbap (자장밥), which consists of jajang sauce served over cooked rice. Usually Koreans like it when they put jajang sauce over bokeumbap (볶음밥) or fried rice.
A common accompaniment is a side dish of danmuji (yellow pickled daikon).
History
Jajangmyeon, while first created in Korea, is often called a Chinese dish as it was created and served by Chinese immigrants living in Korea. However, during the 60's, Park Chung-hee imposed heavy taxes on the Chinese community and so many of these Chinese restaurateurs moved back to China and brought along the dish. Thus, the dish is foreign to many Chinese chefs, and almost never found in traditional Chinese restaurants.
In China (or at least in the Beijing region), authentic jajangmyeon can be found, prepared with a different sauce and ground pork rather than seafood. The name of this Chinese dish 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 similar ingredients, due to its thick sauce, jajangmyeon looks darker and has a different taste than the original, zhajiangmian.
Noodles
Jajangmyeon uses thick noodles made from white wheat flour.
Sauce
The sauce is made with black bean paste, called chunjang (hangul: 춘장; hanja: 春醬), to which are added sauteed diced onion, zucchini, and ground meat (either beef or pork) or chopped seafood. When cooking the sauce, cornstarch is typically added to give it a thick consistency and it is served hot over noodles. The paste, which is made from roasted soybeans, is called chunjang (literally "spring paste") when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jajang (literally "fried sauce").
Variations
Variations of the jajangmyeon dish include ganjajangmyeon (간자장면) which is jajangmyeon served with the noodles and fried sauce as opposed to boiled sauce in ordinary jajangmyeon, separately in different bowls, and samseon jajangmyeon (삼선자장면), which incorporates seafood such as squid, shrimp, sea cucumber, and others (but never fish). Samseon ganjajangmyeon (삼선간자장면) consists of noodles served with sauce containing seafood on the side.
In everyday speech, Koreans sometimes omit the syllable myeon and refer to the aforementioned dishes, in shorthand manner, as jajang (자장), ganjajang (간자장), samsun jajang (삼선자장), or samsun ganjajang (삼선간자장).
Another common dish using this jajang sauce is jajangbap (자장밥), which consists of jajang sauce served over cooked rice. Usually Koreans like it when they put jajang sauce over bokeumbap (볶음밥) or fried rice.
A common accompaniment is a side dish of danmuji (yellow pickled daikon).
History
Jajangmyeon, while first created in Korea, is often called a Chinese dish as it was created and served by Chinese immigrants living in Korea. However, during the 60's, Park Chung-hee imposed heavy taxes on the Chinese community and so many of these Chinese restaurateurs moved back to China and brought along the dish. Thus, the dish is foreign to many Chinese chefs, and almost never found in traditional Chinese restaurants.
In China (or at least in the Beijing region), authentic jajangmyeon can be found, prepared with a different sauce and ground pork rather than seafood. The name of this Chinese dish 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 similar ingredients, due to its thick sauce, jajangmyeon looks darker and has a different taste than the original, zhajiangmian.
This is article is taken directly from: http://en.wikipedia.org/wiki/Jajangmyeon
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