Here’s a new jjajangmyun from Paldo of South Korea sent by Yongmin Park of Paldo. Thank you very much! For those of you unfamiliar with jjajangmyeon, here’s some info from wikipedia:
Jajangmyeon (자장면; 짜장면; jjajangmyeon) is a noodle dish topped with a thick sauce made of chunjang (salty black soybean paste), diced pork and vegetables, and sometimes also seafood.
The dish originated from zhajiangmian (炸醬麵, literally “deep fried sauce noodles”) in China’s Shandong region.[1] The start of jajangmyeon can be traced back to the Joseon Dynasty. When the Joseon opened the Incheon port, many Chinese people from the Shandong region moved to a town in Incheon, which is now known as Incheon China Town.[2] these people created chines returant and made a é* The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. However, Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.
Curious how this one will stand up compared to others. Only one way to find out!
#2324: Paldo Jjajangmyeon – South Korea
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and vegetables sachet to 600ml boiling water and cook for 4 1/2 minutes. Drain well. Add in contents of large sauce sachet. Stir and enjoy!
The noodle block.
The jjajang sauce sachet.
A lot of sauce and it smells really good!
The vegetables sachet.
Looks like peas and cabbage.
Finished (click to enlarge). The ramyun is great – thick and chewy just like I like it. The sauce is really awesome. I like the fact that it’s a sauce and isn’t mixed from a powder, although those kinds are really good too. This one has lots of nice bits of vegetables in the sauce. Solid. 5.0 out of 5.0 stars. EAN bar code 8809296883098.
Here’s Paldo’s other version – Paldo Jjajangmen Chajang Noodle Vegan No MSG 16-pack
A TV commercial for Paldo Jjangjangmyun.
I like both the chinese and korean version. The korean version is so different that i don’t even consider it the same dish. The chinese version is definitely more complex and tastier but i like the korean version for its simplicity and mild comforting sweetness.
Nice post.
Ironically, jjajangmyeon came from China. 100 years ago, Chinese cookers invented this cook using their traditional sauce(jjajang). The Chinese sauce(Jjajang) met a Korean noodle and they became as Korean’s soul food. We,Korean, love all kind of jjajangmyeon, so, now, we don’t think it is a real Chinese food even though it is still made mostly by Chinese cookers like chef Mr.Lee showing on the Paldo instant noodle.
Yi –
Yeah I heard that before. I’m curious how the Chinese dishes with chajang would be… But I love jjajamyeon – nice for cold days – very hearty!
– TRR