If you have never heard of jajangmyeon, it is a popular Korean dish that has many variations.
The most common way to eat it in Korea is with rice and a fried egg on top.
Jajangmyeon can be eaten cold or hot.
It may seem like an odd combination, but the flavours are pretty good together.
If you want to know what jajangmyeon tastes like, make sure to read this article for more information about what this delicious dish entails.
What is Jajangmyeon?
Jajangmyeon, also known as 짜장면 in Korea, is a Korean dish that consists of thick noodles sautéed with vegetables in a black bean sauce.
This popular Chinese-Korean food has a reputation for being one of Korea’s most famous dishes, and it can be found all over South Korea.
The noodles used have a similar texture to spaghetti, but they are often thicker.
The sauce is made of black beans, onions, garlic cloves, soybean paste (or fermented bean thread/noodles), sugar syrup or honey, sesame oil and salt.
Vegetables such as zucchini squash can be added for colour contrast in the dish’s presentation.
Origins of Jajangmyeon
The origins of Jajangmyeon can be traced back to China, where according to Wiki, jajangmyeon was introduced in 1905 at Gonghwachun, a Chinese restaurant in Incheon Chinatown run by an immigrant from Shandong Province.
There are many different versions and variations for these noodle dishes found around Asia, including Korean-style black bean sauce noodles or simply ‘jajang’ on top of chow mein noodles.
In Korea, the dish is popular among all ages and can be found in many restaurants of different styles or regions.
This dish can be served for breakfast, lunch, or dinner but is most famous as a midnight snack.
Jajangmyeon is usually eaten by stirring the noodles with black bean sauce and julienned carrots on top of it to not get stuck to each other.
The vegetables are typically stir-fried in vegetable oil until tender before adding soybean paste along with water or broth and seasoning (such as salt) into the mixture during cooking time.
The dish may also contain sliced green onions and crushed red pepper flakes, adding additional flavour to Jajangmyeon when mixed.
Is Jajangmyeon Healthy?
The Korean-style noodles have been around for quite some time now, and it has been a well-loved dish among Koreans and foreigners.
However, there are mixed reviews about the healthiness of this dish.
The noodles themselves may be healthy because they are made from wheat flour and water.
On top of that, the noodles are often served with vegetables, meat, or seafood, which is also good.
However, the sauce that most people put on their jjajangmyeon may not be so healthy.
The main ingredients in this type of sauce are typically black soybean paste, which contains a lot of sodium and is also high in calories.
The jajang sauce will vary depending on the region it comes from, but most contain red chilli pepper oil or hot peppers and fermented seafood (sauce) made with anchovies, shrimp, oysters or squid.
Many different jajang style sauce is out there, and not all are considered healthy for your diet.
Are Chapagetti and Jajangmyeon the Same Thing?
There are many different types of noodles in China, but the two most iconic ones include Chapagetti and Jajangmyeon.
Chapagetti never matches up to freshly cooked Jajangmyeon.
One is an instant version of the other, and one is a freshly cooked version.
Chapagetti noodles are packed in dry powder that needs to be mixed with water before it’s ready for consumption.
Jajangmyeon, on the other hand, is fresh noodles.
Choosing which one you want doesn’t have to be challenging because of all these shared similarities.
All you need to do is decide what type of dish you would like better, whether it’s instant or freshly cooked?
What Does Jajangmyeon Taste Like?
Jajangmyeon is a traditional Korean dish that consists of noodles, vegetables and sauce.
The word “jajang” means black bean paste in the Korean language.
Jajangmyeon is mainly made of wheat flour dough cut into fine strips then boiled until it becomes soft before being stir-fried with other ingredients to create a hearty meal perfect for wintertime.
It’s traditionally topped off with eggs, black bean paste (jajang) and chopped scallions/spring onions, but there are many regional variations on this dish.
For example, in the southern region of South Korea, jajangmyeon is served with sliced cabbage, whereas in Gwangju city, they add diced potatoes to their noodles.
Jajangmyeon is traditionally served with pork (because of the sweet, gamey flavours).
The black bean paste in this dish can be salty at times, and adding meat helps deliver texture to this dish.
The taste buds are flooded by an explosion of flavours as soon as those shrimpy little squares hit their mouth:
- Salty soybean paste meets sweet Korean chilli pepper.
- Savoury pork slices come together for some perfect harmony between meaty richness and spiciness.
- Garlic adds another dimension to the mix while dark brown sugar cuts through any harshness left behind.
Is Jajangmyeon Sweet or Salty or Spicy?
Have you ever tasted a Jajangmyeon? It tastes like the best of all three worlds.
A true delicacy for those with an adventurous palate, this dish is unique.
You can’t classify it as sweet or salty without trying it first-hand to see how your taste buds react.
Jajangmeyon is quite spicy at its core, but it has a hint of sweetness and saltiness that makes it so addictive.
To answer your question, jajangmyeon is a traditional Korean dish made with black bean sauce and noodles.
It’s often served as an alternative to rice for breakfast or lunch, though it can be enjoyed any time of day.
There are many variations in the recipe.
Some recipes include seafood, while others have diced veggies mixed in with the sauce.
I hope you give it a try soon.