#jajangbap

Firstly, Jajangmyeon is a Korean style Chinese food made from fermented black bean paste and noodles. It is a incredibly popular take out food in Korea and you can see motorbikes zooming around the place with bowls of takeout jajangmyeon for hungry patrons. If you go to the Chinese restaurant in Korea, you will notice there is more than one kind on Jajangmyeon out there to try. Today, Let me introduce you to some other jajangmyeons you can get your chopsticks on.

Believe it or not, Koreans even have a holiday for Jajangmyeon. It’s quite the portion and hearty like a bowl of spaghetti with a whole lot of sauce. It’s one of those foods that you can get whenever and it wont burn a hole through your wallet. It’s a pretty solid dish and every Chinese restaurant by rule needs it on the menu. If the restaurant makes a decent jajangmyeon, the place becomes famous pretty quickly. If the taste is just passable, it is just a bowl of noodles like anywhere else. It actually is kinda of a task to eat seriously terrible jajangmyeons, maybe some delivery places can be called terrible thanks to overcooked noodles and clumped up but if you aren’t an overly fussy eater then it is still ok to eat. In my view the perfect side dish to jajangmyeon is tang-su-yuk, dumplings also goes well with it. Jajangmyeon is a 1000 calories per bowl kinda meal if you down the sauce too. Remember, it’s a comfort food so save it for when you feel down and be sure to eat at places that are actually worth your time and money. Make sure to look for thick sauces and handmade noodles over prepackaged noodles. The taste makes all the difference.

Kaan Jajang: Normal Jajangmyeon usese the black bean which is cooked beforehand, meanwhile Kaan Jajangmyeon uses the black bean paste which is fried right in front of you. So then there is a more intense and oily taste to it. Cooking for the perfect taste is hard and if you cook it even a little wrong, the taste could turn salty and oily. If the chef can make a good Kaan jajang then its a good place to eat at. The black bean paste and the noodles are handed out separately.

Uni Jajang: All the ingredients in the black bean sauce are cut up into even smaller pieces. As the ingredients are little pieces now, the water comes from the ingredients themselves and no water is poured in. Uni jajang has a mild taste which is said to be good to eat for kids and older people to enjoy.

Sacheon Jajang: This is the most spiciest type of Jajangmyeon out there. Quite a few restaurants put red pepper or chilli powder in their dishes. There is also some seafood in the kind of jajangmyeon. There is shrimp and maybe some octopus in the dish.

Jaeng-ban Jajang: This means “tray” in Korean and this dish is served with a tray. Normally the portion is for 2 people to share. This dish comes out with the noodles and black bean paste already mixed in together. Usually you are required to mix the 2 of them together as with other jajangmyeon dishes.

Yetnal Jajang: This literally means “old” jajangmyeon in Korea. The unique trait of this dish is that the ingredients come out in bigger shapes. The sauce is thin and the taste of the sauce is softer because of the potato.

Jajangbap: This kind of dish replaces the noodles for rice. Its pretty much the same as other jajanmyeon dishes except for the rice. Its pretty delicious and is more of a lazy day kinda food.

Jjamjamyeon: This dish is half jjamppong and half jajangmyeon. It is particularly delicious and depending on where you order it from, the spiciness can vary. If and when you can’t decided which to eat, you will always have this option where you get the best of both worlds. The only con to this dish is that the portion might be smaller than other dishes due to the divide between each dish. You really don’t wanna mix them up on your plate.