Restaurant: Chef Yu – Yuyu Za Zang
City: Oakland, CA
Happy Groundhog Day! I got jjajangmyun for lunch today; it was cold and raining so this definitely warmed me up! I hope it rains the rest of the week, as California is experiencing drought.
Flour based noodles with black bean paste sauce, with pork and vegetables.
Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means “fried sauce.” Myeon (also spelled myun) means “noodle”. The dish originated from zhajiangmian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions. (Wikipedia)