food.wikisort.org - Dish

Jajangmyeon (자장면) or jjajangmyeon (짜장면) is a Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.[2] Variants of the dish use seafood, or other meats.

Jajangmyeon

Alternative names	Jjajangmyeon
Type	Myeon
Place of origin	South Korea[1]
Region or state	East Asia
Main ingredients	cumian, chunjang, meat, vegetables, sometimes seafood
Similar dishes	Zhajiangmian
Media: Jajangmyeon

Korean name
Hangul	자장면
Hanja	炸醬麵
Revised Romanization	jajangmyeon
McCune–Reischauer	chajangmyŏn
IPA	[tɕa.dʑaŋ.mjʌn]
Hangul	짜장면
Hanja	炸醬麵
Revised Romanization	jjajangmyeon
McCune–Reischauer	tchajangmyŏn
IPA	[t͈ɕa.dʑaŋ.mjʌn]

History

Jajangmyeon was introduced in the late nineteenth century, when workers from the Shandong province of China were sent by the Chinese military to Korea.[3] It was offered in 1905 at Gonghwachun (공화춘; 共和春), a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong region. The restaurant is now the Jajangmyeon Museum.

Both the name and dish originate from the Chinese zhájiàngmiàn (炸酱面). The common features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste.[4] However, jajangmyeon uses both starch flurry and caramel coloring, resulting in a thicker and darker sauce when compared to zhájiàngmiàn. Yong Chen, an associate history professor at the University of California, Irvine, has said that although the dish "began as the Northern Chinese noodle-and-ground pork dish zhájiàngmiàn, today it is thoroughly Korean."[5]

In the mid-50s in South Korea, immediately after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden.[6] The new Korean-style jajangmyeon began to gain explosive popularity among the many merchants visiting the port of Incheon, which was the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country.[6]

Name

Jajang (자장; alternatively spelled jjajang 짜장) is derived from the Chinese word zhájiàng (炸酱), which means "fried sauce". Myeon (면) means "noodles". The Chinese characters are pronounced jak (작; 炸) and jang (장; 醬) in Korean, but the noodle dish is called jajangmyeon, not jakjangmyeon, because its origin is not the Sino-Korean word, but a transliteration of the Chinese pronunciation. As the Chinese pronunciation of zhá sounded like jja (rather than ja) to Korean ears, the dish is known in South Korea as jjajangmyeon, and the vast majority of Korean Chinese restaurants use this spelling.

For many years, until 22 August 2011, the National Institute of Korean Language did not recognize the word jjajangmyeon as an accepted idiomatic transliteration. The reason jjajangmyeon did not become the standard spelling was due to the transliteration rules for foreign words announced in 1986 by the Ministry of Education, which stated that the foreign obstruents should not be transliterated using doubled consonants except for some established usages.[7] The lack of acknowledgment faced tough criticism from the supporters of the spelling jjajangmyeon, such as Ahn Do-hyeon, a Sowol Poetry Prize winning poet.[8][9] Later, jjajangmyeon was accepted as an alternative standard spelling alongside jajangmyeon in the National Language Deliberation Council and, on 31 August, included as a standard spelling in the Standard Korean Language Dictionary.[10]

Preparation and serving

Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water.[11] The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid or shrimp), fragrants (scallions, ginger, and garlic), vegetables (usually onions, zucchini or Korean zucchini, or cabbage), stock, and starch slurry.[11]

When served, jajangmyeon may be topped with julienned cucumber, scallions, egg garnish, boiled or fried egg, blanched shrimp or stir-fried bamboo shoot slices.[11] The dish is usually served with danmuji (yellow pickled radish), sliced raw onions, and chunjang sauce for dipping the onions.[11]

Variations

Variations of the jajangmyeon dish include gan-jjajang, jaengban-jjajang, yuni-jjajang, and samseon-jjajang.[12]

• Gan-jjajang (간짜장) – Jajangmyeon with a dry sauce, made without adding water (stock) and starch slurry. The letter gan comes from the Chinese pronunciation of the character 乾 (Korean hanja: 乾; reading: 건, geon; Chinese simplified character: 干; reading: gān) meaning "dry".[12]
• Jaengban-jjajang (쟁반짜장) – Jajangmyeon made by stir-frying the parboiled noodles with the sauce in a wok, and served on a plate instead of in a bowl. Jaengban means "plate" in Korean.[12]
• Yuni-jjajang (유니짜장) – Jajangmyeon made with ground meat. The word yuni derived from the Korean reading of the Chinese word ròuní (肉泥; Korean reading: 육니, yungni) meaning "ground meat".[12] Although yungni is not a word in Korean, the loanword yuni, used only in the dish name yuni-jjajang, is likely to have been derived from Chinese immigrants' pronunciation of the Korean reading of the word, with the dropping of the coda k (or ng, due to the Korean phonotactics) which is difficult for native Mandarin speakers to pronounce.[13]
• Samseon-jjajang (삼선짜장) – Jajangmyeon which incorporates seafood such as squid and mussel. The word samseon derives from the Korean reading of the Chinese word sānxiān (三鲜) meaning "three fresh ingredients".[12]

There can be combinations. For example. samseon-gan-jjajang may refer to seafood jajangmyeon made without adding water.

Dishes such as jajang-bap and jajang-tteok-bokki also exist. Jajang-bap is essentially the same dish as jajangmyeon, but served with rice instead of noodles. Jajang-tteok-bokki is tteok-bokki served with jajang sauce instead of the usual spicy sauce. Bul jajangmyeon is a spicy variation of jajangmyeon.

Instant jajangmyeon products, such as Chapagetti, Chacharoni, and Zha Wang, are instant noodle versions of jajangmyeon consisting of dried noodles that are boiled in the same manner as ramyeon, using dried vegetable pieces that are drained and mixed with jajang powder or liquid jajang sauce, as well as a small amount of water and oil.

• 
  Gan-jjajang
• 
  Jaengban-jjajang
• 
  Yuni-jjajang
• 
  Samseon-gan-jjajang
• 
  Chapagetti

See also

• Black Day
• Zhajiangmian
• Jajamen

References

External links

На других языках

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- [en] Jajangmyeon

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[ru] Чанджанмён

Чаджанмён (кор. 짜장면) — блюдо корейской кухни. Название происходит от основных ингредиентов: соуса под названием «чаджан» и пшеничной лапши, именуемой «мён». Также в чаджанмён добавляют овощи, мясо (обычно свинину, но также и говядину), морепродукты (креветки или кальмары)[2]. Раньше лапшу для этого блюда делали вручную, сейчас чаще используют лапшу промышленного производства. Соус чаджан готовят на основе пасты чхунджан, которая состоит из чёрных бобов, обжаренных с карамелью, а также соевого или устричного соуса[3][4].

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