Tianmianjiang, you're saying that original Chinese Jajangmyeon doesn't contain Chunjang?

Chinese-style Jajangmyeon, the original sauce of Jajang: Tianmianjiang

Cheommyeonjang (Pork and rice)It is a traditional sauce that has been used for a long time in the northern region of China.

If interpreted literally from the Chinese characters, it means moon (甜), wheat flour noodles(麵), Jang Jang(酱It means 'sweet flour paste,' and is made by fermenting flour and beans.

In the North China region, including Beijing CheommyeonjangIt served as an important source of protein and vitamins, going beyond being a simple seasoning.

It is said that in the rural areas of northern China, people ate bing, a type of flatbread, as a staple food and served it with sweet bean paste, and a culture of dipping green onions in it emerged and continues to this day.

The most famous use is... Peking duckThe method of placing duck meat on a wheat pancake and spreading sweet bean paste on it, served with a sauce, is considered the essence of Chinese cuisine.

In China, slightly different types of sweet bean paste are made and used in each region, and the sweet bean paste from Shandong Province is particularly famous.

As people from the Shandong region migrated to the Korean Peninsula in the late 19th century, this Cheommyeonjang The culture was also passed on, and this became the starting point of Korean Jajangmyeon.

Cheomyeonjang vs. Chunjang, What's the Difference?

Many people Cheommyeonjang과 ChunjangAlthough they are thought of as the same thing, they are actually quite different seasonings.

Chunjang is an improved version of Cheommyeonjang adapted to the Korean situation, and it has undergone various changes.

The biggest difference is... caramel coloringIt is the presence or absence of.

ChunjangCaramel coloring is added to produce a black color, which creates the iconic black color of Korean-style jajangmyeon.

Another important difference is Fermentation periodam.

Traditional Cheommyeonjang is aged for over three years to develop a deep flavor, but Chunjang is mass-produced in factories, significantly reducing the aging process.

In some high-end Chinese restaurants run by ethnic Chinese, homemade CheommyeonjangUses.

The jajangmyeon at this place is not black but reddish-brown or yellowish-brown, and the savory taste of the sauce is much stronger.

The difference in taste is also distinct. While Chunjang is sweet and oily, Cheomyeonjang is much saltier and has a strong sour and musty aroma. Both Chunjang and Cheomyeonjang must be stir-fried in oil to reduce their bitterness and sourness before use. If not stir-fried, the strong bitterness and astringent taste make them difficult to eat.

The Birth of Sajapyo Chunjang Changes the History of Korean Jjajangmyeon

Korean style ChunjangIts history dates back to 1948.

Wang Song-san, a first-generation Chinese immigrant, founded Yonghwajangyu (currently Yeonghwa Foods) and produced the first commercial Chunjang under the name 'Sajapyo Myeonjang'.

At that time, due to the Chinese Civil War and the Korean War, on the Chinese mainland Cheommyeonjang The supply had been completely cut off.

It is said that the Chinese immigrants ran Chinese restaurants to make a living, but they did not have the sauce to make Jajangmyeon.

In the mid-1950s, as Sajapyo Chunjang became widely distributed, Korean Jajangmyeon experienced explosive growth.

Until now, at each Chinese restaurant CheommyeonjangBecause they had to make the sauce themselves, the number of places that could make Jajangmyeon was limited.

but Lion Brand ChunjangWith the advent of [it], anyone can easily make Jajangmyeon.

To this day, Sajapyo Chunjang boasts an unrivaled market share of 70 to 801% in the Korean Chunjang market.

President Wang Hak-bo, the grandson of Wang Song-san, has been managing the company since 2004, and Yeonghwa Food remains a company run by an overseas Chinese family.

Lion Brand ChunjangThe success of [it] went beyond mere product success and marked a significant milestone in the history of Korean food culture.

Jajangmyeon has become the most easily accessible dining-out menu for ordinary people and has established itself as a dish for special occasions such as entrance ceremonies, graduation ceremonies, and moving days.

Authentic Tianmianjiang in Korea, Mama Handmade Dumplings

In Korea, for real CheommyeonjangWhere should I go if I want to taste it?

Located near Saejeol Station in Eunpyeong-gu, Seoul Mama Handmade DumplingsIn [location], they are making Jajangmyeon using sweet bean paste under the name Shandong-style Jajangmyeon.

This place is not Chunjang CheommyeonjangIt is one of the few places that makes Korean-style Jajangmyeon using [ingredient].

It can be described as a dish that occupies a unique middle ground, neither Chinese Zhajiangmian nor the Korean-style Jajangmyeon we commonly eat.

The Shandong-style Jajangmyeon at this place is not black. Something that has a brownish tintThis is the first feature.

Since no caramel coloring was added, the natural color of the fermented paste is revealed.

I wonder what it tastes like?

When you take the first bite, it is completely different from regular jajangmyeon The savory aroma of soybean pasteIt's surging up.

The salty taste is stronger than the sweet taste, but there is a very attractive umami flavor hidden within.

I suppose you could say it's like a rich, oily soybean paste. It is similar to soybean paste, yet has a slightly different charm.

The Jajangmyeon here is traditional Chinese CheommyeonjangIt is a unique example of incorporating it into Korean cooking methods.

Unlike the Zhajiangmian eaten in China, where only a small amount of sauce is added, the sauce is stir-fried generously in the Korean style.

However, since homemade fermented soybean paste is used instead of black bean paste, the savory flavor of soybean paste is preserved instead of the sweetness and caramel taste of regular jajangmyeon.

This is exactly Neither Chinese nor Korean style, This is the reason why it can be called the third Jajangmyeon.

Mama Handmade Dumplings Visit Information

This is a restaurant whose skills have been recognized to the extent that it has been selected for the Blue Ribbon for 11 consecutive years.

It is a place famous for dumplings, but, Cheomyeonjang JjajangmyeonIt is worth visiting at least once just to taste it.

However, since it may be a matter of personal preference, if you are visiting for the first time, I recommend ordering it along with dumplings to taste a little bit of each.

How to Make Cheommyeonjang, The Secret of Traditional Fermentation

traditional Making CheommyeonjangIt is a task that requires time and effort.

In China, each household uses slightly different methods. Cheommyeonjanghas been making.

The basic principle is to ferment wheat flour and beans to produce sweetness and umami.

In the summer, moldy dry bread is wrapped in cotton, tied with sorghum leaves, and hung to dry in a well-ventilated shade to make a leavening agent.

Traditional Cheommyeonjang Manufacturing Process

Step 1: Making flour paste

Add water to the flour and mix well to make a flour paste.

It is best to adjust the consistency to the level of thick porridge.

Step 2: Soybean Fermentation

Soybeans are boiled and mashed, then mixed with yeast mold and fermented.

During this process, the protein in the soybeans is broken down to produce umami components.

Step 3: Mix ingredients

Add fermented soybeans, salt, and sugar to the flour paste and mix well.

Adding a small amount of Chinese soy sauce at this stage makes the color and flavor richer.

Step 4: Aging

Place in a jar or container and let it mature in a cool place.

It is reddish-brown initially, but turns black as it is fermented for a longer period.

Simple recipes that are easy to make at home

Since the traditional method takes a long time, there is also a simple way to make it at home.

1. Put flour and water in a pot and cook the paste over low heat while stirring.

2. Add Chinese soy sauce, soybean paste, sugar, and salt, and mix well.

3. Simmer over low heat for 20 to 30 minutes, stirring continuously.

4. Once it reaches a suitable concentration, turn off the heat and let it cool.

Simple made like this CheommyeonjangIt does not have the deep flavor of the traditional method, but it is sufficient for use in stir-fries or as a dipping sauce.

If refrigerated, it can be used for about 2 weeks.

Other dishes using sweet bean paste

CheommyeonjangIt is not a sauce only for Jajangmyeon.

In Chinese cuisine, in various ways CheommyeonjangIt utilizes [it], and each region has its own unique cooking method.

1. Sweet Bean Paste Jajangmyeon: Beijing Style vs. Shandong Style

Jajangmyeon in mainland China is largely Beijing style과 Shandong styleIt is divided into.

The biggest difference between the two methods lies in the field of use.

HwangjangIt is a Chinese soybean paste made from yellow beans, similar to our soybean paste, but darker in color and salty and savory in taste.

In Beijing, yellow paste is mainly used, or a mixture of yellow paste and sweet bean paste is used.

the other side Shandong styleIt uses only sweet bean paste and is the direct prototype of the Jajangmyeon that came to Korea.

People from the Shandong region brought this recipe with them as they migrated to Incheon, and it developed into Korean-style Jajangmyeon.

eating in Beijing or Shandong Cheomyeonjang JjajangmyeonUnlike Korean Jajangmyeon, the amount of sauce is much less.

It is a method where the moisture from the vegetables blends with the sauce and naturally moistens the noodles.

2. Peking Duck (Beijing Kaoya) Sauce

The most famous Sweet bean paste dishes This is how to use it.

Place duck meat on a wheat pancake, spread sweet bean paste on it, and wrap it with green onions to eat.

The sweetness of the sweet bean paste perfectly harmonizes with the rich flavor of the duck meat.

3. Gyeongjangyuksa (kyung 醬肉絲)

CheommyeonjangIt is a dish where shredded pork is stir-fried and then wrapped in dried tofu along with green onions.

4. Vegetable Dipping Sauce

In northern China CheommyeonjangThere is a culture of dipping green onions in the sauce.

So, he is also called the president.

Eating raw vegetables such as cucumbers, carrots, and celery dipped in sweet bean paste makes for a simple yet delicious snack.

5. Stir-fry seasoning

Adding sweet bean paste to various stir-fried dishes can bring out a deep flavor.

It is good to use in dishes such as stir-fried eggplant, stir-fried tofu, and stir-fried seafood.

6. Noodle Dishes and Rice Bowl Sauces

It can be used in various noodle dishes in addition to Jajangmyeon.

When making bibim guksu, instead of gochujang CheommyeonjangYou can enjoy a unique taste by using it.

If you stir-fry pork or chicken in sweet bean paste and place it on top of rice, you can make a simple yet delicious rice bowl.

With just one bottle of sweet bean paste, the range of Chinese cuisine expands significantly.

Unlike Chunjang, it can be eaten as a dipping sauce, and it is highly versatile as it can be applied to various dishes.