KOREAN CUISINE - History of Jajangmyeon

JAJANGMYEON

History of Jajangmyeon

According to one story was introduced in 1905 by a Chinese chef at Gonghwachun (공화춘; 共和春), a Chinese restaurant in Incheon Chinatown settled by early Chinese immigrants from the Shandong Province of China. Since then, it has fully become part of the Korean culture, invoking all sorts of memories for many Koreans young and old. The other story says that no one knows for certain who introduced it first but the dish came about because the Chinese immigrants who worked at the Incheon pier in the 1890’s needed something quick and cheap to eat.

Jajangmyeon (Black Bean Noodles)

WHY DO YOU EAT JAJANGMYEON ON BLACK DAY 14 April?

14 Feb being Valentine’s Day. In Korea, there’s an additional day called White Day on 14 March. So Valentine’s day is when Korean girls buy gifts for boys they like. White Day is for the boys to buy girls gifts. then what about singles? Well, Korean singles decided to make 14 April as Black Day. On this Black day, singles get together wearing black and eating something black. And Jajangmyeon is the most popular black food to eat this day. I think it also has to do with the fact that you can’t help get your face all messy eating this black noodle dish and if you are a single.

HOW DO YOU WANT TO MAKE JAJANGMYEON?

INGREDIENTS

Directions for making jjajang sauce -

(1) Stir-fry the beef in a large, deep wok (or pan) with 1 tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy -

(2) Add radish and stir fry for 1 minute -

(3) Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent -

(4) Clear a space in the center of the wok by pushing the ingredients to the edges -

(5) Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it and then mix everything in the wok and keep stirring -

(6) Add 2 cups of water to the wok and let it simmer and cook with the lid closed for about 10 minutes -

(7) Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little -

(8) Add the sesame oil and remove from the heat -

Serve with noodles (jjajangmyeon) or steamed rice (jjajangbap)

TYPES of BLACK BEAN SAUCE NOODLES

간짜장면 Gan-Jajangmyeon

– more intense flavor because the sauce is condensed (just black bean paste and vegetables, little water) also more expensive

짜장면 Jajangmyeon

– water or broth added to Gan Jajang, so it’s milder in flavor

삼선간짜장면 Samseon-Gan-Jajangmyeon

– ‘sam’ means 3 and ‘seon’ means taste. Traditionally, it contains 3 kinds of seafood like squid, sea cucumber and shrimp other than veggies.

사천짜장면 Sahcheon-Jajangmyeon

– Sahcheon (사천) means Szechuan. as with many things Szechuan, it had added spiciness

유니짜장면 Uni-Jajangmyeon

– is made with ground meat instead of cubes which is how it’s mostly done

쟁반 짜장면 Jaengban Jajangmyeon

– this is a large shareable noodles served in a round tray (Jaengban)

“The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.”

– Roy Choi

There’s no better way to experience Korean food than by trying the real thing.

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