About This Recipe: I like to think of this meat sauce noodle dish (zha jiang mian) as an Asian-style spaghetti with meat sauce. Learn how to make jajangmyeon at home with this easy to follow, delicious recipe! Easy Jajangmyeon (Korean noodles in black bean sauce) recipe! It’s typically made with ground meat, shiitake mushroom and onion with a thick savory brown sauce for seasoning. Without any additional seasoning, the natural plain taste of vegetables go very well with the salty, aromatic sauce, giving this dish a good balance. A Chinese-Korean hybrid, zha jiang mian may soon join the noodle bowls from around the world – ramen, pho, pad thai – that have become mainstream American fare.

It’s sold everywhere—from street vendors to restaurants in five star hotels. Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish.

But it might be quite hard to find outside China. It’s basically minced pork cooked in a thick bean sauce, a dish that was very common in lower-middle income families since pork was a cheaper meat than chicken or beef. Such is the beauty of evolution in cuisine.

Ingredients.

If you are living in China or visiting China, purchasing several packages should be a good option. Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian) recipe: Zha jiang mian is an easy-to-make and deeply satisfying one-dish meal. This zha jiang mian recipe is the Nanjing type, and it’s my favorite kind of zha jiang mian. Zha Jiang Mian (炸酱面), or “Fried Sauce Noodles…”So famous in China that the mere mention of it immediately makes people think of Beijing.

Tasty Team. Fried Sauce Noodles (Zha jiang mian, 炸酱面) is one of the most classic and famous dishes in Beijing cuisine. Have you ever tried Korean black bean sauce noodles (Jajangmyeon, 자장면 or Jjajangmyeon, 짜장면) before? Alvin Zhou. Print.

What is Jajangmyeon It is a popular noodle dish served with black bean sauce, which consists of chunjang (춘장, a salty black soybean paste), diced pork (or other kinds of meat) Koreans eat a similar version, called jjajangmyun, which uses a black bean paste with potato starch, which results in a thicker, lightly flavored sauce. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. In a medium pan, heat 1 tablespoon of vegetable oil over medium heat.

It is one of my mom’s go-to recipes … for 2 servings. Vegetables play an important role in Zha Jiang Mian.

Zha jiang mian (炸酱面) literally translates to ‘fried sauce noodles’. Although not as fancy as Peking Duck, if you travel to Beijing, locals will always recommend this dish to you.

They are served either raw or quickly blanched, preserving the most of the nutrition.

Once you get a taste of the mouthwateringly sweet, savory, umami-rich meat sauce, you will be addicted. 1-Hour Noodles (Zha Jiang Mian) featured in 1 Minute Vs. 1 Hour Vs. 1 Day Noodles. The most famous one used for Beijing Zha Jiang Mian is the dried yellow soybean paste “干黄酱” from a famous brand “六必居”. The paste is very thick with strong aroma. Originally, fried sauce noodles was a dish for poor people.

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