Search Articles on This Blog

Thursday, April 14, 2011

Happy Black Day 14th April 2011 ^^

This is your day, for those who are still single ! Happy Black Day (블랙데이) for you all, let’s enjoy your day with friends by eating jajangmyeon. Black day is the original South Korea celebration day (informally).  soooo jajangmyeon for today anyone ? ^^

Jajangmyeon (also spelled jjajangmyeon; 자장면; 짜장면) is a popular Korean dish, consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and seafood. Jajang (also spelled jjajang), the name of the sauce means “fried sauce.” Myeon means “noodle.”
Jjajangmyeon was first created in the city of Incheon, where early Chinese migrants to Korea began to settle in the late 19th century. The dish was arguably first developed in a Chinese restaurant called Gonghwachun (공화춘; 共和春) in Incheon around 1905. The city of Incheon sponsored the “100 year anniversary of the birth of jajangmyeon” in 2005.
With about 100 years of history, jjajangmyeon is called one of the “national foods” of South Korea. It is a popular dish among family members because of its cheap price and taste.
Jjajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon (수타면) are praised in South Korea as an essential ingredient of good jjajangmyeon.
The sauce is made with black bean paste, called chunjang (hangul: 춘장). The paste, which is made from roasted soybeans and caramel, is called chunjang (literally “spring paste”) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally “fried sauce”). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. When cooking the sauce, usually meat stock is added to reduce the salty taste of cooked chunjang, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers.
Jjajangmyeon is always served with a small amount of danmuji (단무지). The dish is often served with a small amount of sliced raw onions, seasoned with rice vinegar, accompanied with a little jajang sauce. The diner eats the noodle with danmuji and onions dipped in jjajang sauce.

No comments:

Post a Comment