I've been talking about how much I love Korean Jajangmyeon (noodle in borwn sauce) at work. Co-worker Iris came from Beijing. Zhajian Mian (fried sauce noodle) is a classic Beijing dish. Iris kept on telling us for weeks how Beijing Zhajian Mian is better than Korean Jajangmyeon.
On a Sunday, Iris brought http://www.eileenlikestoeat.commade Zhajiang Mian to work. Yes, unfortunately we have to work on Sunday. But if I can eat this every Sunday at work, I would volunteer to work on Sunday.
This is Iris' Zhajiang (fried sauce or brown sauce). It's made with pork and sweet bean paste (a.k.a. sweet noodle sauce). It's salty with a hint of sweetness.
Vegetables to go with the noodle. Cucumber, bean sprout and sesame leaves.
Korean coworker Tom brought the soft and chewy noodle.
Put everything together.... Tada.... there's the finished Zhajiang Mian. It was so delicious. I had 3 little plates of it. Yum! Iris, when are you going to cook Zhajiang Mian for us again? Can't wait.
Chinese Zhajian Mian tastes competely different than the Korean version. Chinese version has more meat, use fresh veggies and the sauce is thicker and more savory. Korean version is sweeter and the sauce is more soup like. They are different and I think I like both version.
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ho....zha jiang mian looks sooooo delicious~
ReplyDeleteIt's actually quite easy to make (from my coworker's description).
I think I'll try to make it at http://www.eileenlikestoeat.com next time.
炸醬麵我到還不會做~不過今天買了料要來做雞絲涼麵^_^
ReplyDelete好賢慧呢
雞絲涼麵最適合這種大熱天吃了
Zha Jiang Mian in Korea is adapted to Korean taste, so it is more sweet than the Beijing version. Even Taiwan's version is also more sweet. You can also try Gan (dry) Zha Jiang Mian (Kan Jajang) in Korean-Chinese places (if they have it). It is more dry and savory and less saucy than regular Jajangmyeon.
ReplyDeleteDry Jajangmyeon? Gotta try that next time.