There is always a moment when I hesitate in front of a Chinese restaurant menu. Deciding between Jajangmyeon and Jjamppong is always a headache, but even after I manage to decide on Jajangmyeon, the dilemma doesn't end.
Jjajangmyeon, Ganjjajang, Jaengbanjjajang… They all have the same black sauce, so what on earth is the difference?
For those of you who were curious about exactly what makes them different, given that prices and tastes vary widely, today Types of JajangmyeonI intend to examine the differences between and in detail.
After reading this, choosing a menu item will be much easier the next time you visit a Chinese restaurant.
index
- Jjajang vs. Gan Jjajang: What Are the Key Differences?
- What is the difference between Jaengban Jjajang and Samseon Jjajang?
- Uni Jjajang and Mul Jjajang, unique Jjajangmyeon
- Homemade Jajangmyeon: Ingredients and Tips
Jjajang vs. Gan Jjajang: What Are the Key Differences?
It is a well-known fact by now, but many people still Difference between Jjajang and Gan JjajangThere are many cases where people do not know exactly what the difference is, other than whether the sauce is served separately or poured over the noodles.
The real difference lies in the cooking method.
The most important difference: The 'Gan' in Ganjjajang is written in Chinese characters. ‘'Dry'’It means.
In other words, it means that it was stir-fried without adding water.
The decisive difference in cooking methods
Regular Jajangmyeon is made by stir-frying the Chunjang and ingredients, then adding water and starchAdd to adjust the consistency. It is a method of pouring water and boiling, just like making curry.
You make a large batch in advance, and when an order comes in, you just heat it up and pour it over the noodles.
On the other hand, Ganjjajang is stir-fried only in oil without adding any water.
It takes more time and is more labor-intensive because the black bean paste, vegetables, and meat are stir-fried quickly over high heat on the spot when an order comes in.
| division | Regular Jjajang | Ganjjajang |
|---|---|---|
| recipe | Add water + starch | Stir-fry in oil only, without water |
| Cooking time | Prepare in advance and just heat it up | Cooked fresh after ordering |
| Sauce concentration | Thin and smooth | Thick and rich |
| Vegetable texture | cooked to a tender texture | Maintains a crispy texture |
| Provision method | Pour over noodles and serve | Sauce and noodles served separately |
Differences in taste and texture
Regular jjajang is made by boiling water, so the sauce is soft and moist.
It is characterized by a sweet and mild taste, and mixes well with the noodles, making it easy to eat.
Because Gan Jjajang does not contain water, the sauce is very rich and thick.
The onions and vegetables are stir-fried quickly over high heat, preserving their crisp texture and giving off a smoky aroma. It is characterized by a salty yet deep flavor.
Tip: The reason Gan Jjajang is about 500 to 2,000 won more expensive is that it requires more effort to cook on the spot and uses more vegetables and meat.
What is the difference between Jaengban Jjajang and Samseon Jjajang?
Now, let's take a look at some more special Jajangmyeon.
I know what Ganjjajang is now... Samseon JjajangThere are probably many people who are also curious about the difference between and Jaengban Jjajang.
Characteristics of Jaengban Jjajang
Jaengban Jjajang is jjajangmyeon served on a large tray, just as the name suggests.
The biggest difference from regular jajangmyeon is that the sauce and noodles are stir-fried together from the beginning.
Because the noodles and sauce are stir-fried together like spaghetti, the smoky flavor is preserved, and the noodles do not get soggy easily.
Usually, it can be ordered starting from 2 servings, and since it often contains seafood, it is also called 'Seafood Tray Jjajang'.
Tray Jajangmyeon Key Points: It is generously filled with seafood such as squid, shrimp, and mussels, as well as various vegetables, and is appealing for its savory, smoky flavor characteristic of stir-fried dishes.
The true identity of Samseon Jjajang
The 'Samseon' in Samseon Jjajang refers to three fresh ingredients from the sky, land, and sea.
Traditionally, three types of seafood—shrimp, abalone, and sea cucumber—are used, but nowadays, squid or scallops are often used instead of abalone.
It is easy to think of it as a version of regular Jajangmyeon with premium seafood added.
The Korean dictionary defines it as 'stir-fried using three of the following as main ingredients: pork, chicken, shrimp, abalone, bamboo shoots, shiitake mushrooms, and sea cucumber.'.
- Samseon Jjajang: Regular Jjajang + Premium Seafood 3 Types
- Samseon Gan Jjajang: Gan Jjajang + 3 Types of Premium Seafood
- Price range: It is about 2,000 to 4,000 won more expensive than regular Jjajang.
Many people confuse Samseon Jjajang and Jaengban Jjajang, but the two dishes are completely different concepts.
Samseon Jjajang is different in ingredients (seafood), and Jaengban Jjajang is different in cooking method (stir-frying) and serving method (tray).
Uni Jjajang and Mul Jjajang, unique Jjajangmyeon
The world of Jajangmyeon is much deeper and more diverse than you might think.
It is also good to know about special menu items like Uni Jjajang and Mul Jjajang.
Uni Jjajang – Jjajang with a soft texture
The 'Yuni' in Yuni Jjajang means 'finely minced meat' in Chinese.
To be precise, it means meat ground as finely as mud.
Since all ingredients are finely ground, it has less of a chewy texture, but is characterized by a soft and mild flavor.
It is also called 'Children's Jjajang' because it is good for the elderly and young children to eat.
Characteristics of Uni Jjajang: The ingredients are finely ground, making it easy to digest, and the nutty yet smooth texture is superb. It is about 500 to 1,000 won more expensive than regular Jajangmyeon.
Muljjajang – A unique dish from the Jeonbuk region
Muljjajang is a unique dish found mainly in the Jeonbuk region, such as Jeonju, Gunsan, and Iksan.
Contrary to its name, it is characterized by the fact that it does not contain any black bean paste.
It was originally a dish created with a seafood and soy sauce base for customers who found greasy Jajangmyeon too heavy.
There are two main versions: the plain white first-generation Muljjajang and Jjamppong There is a red and spicy second-generation Muljjajang based on broth.
Nowadays, the red version is more commonly seen.
- characteristic: Soy sauce base instead of Chunjang
- Texture: Thickened with Jjamppong broth + starch water
- Seafood: Abundant with shrimp, squid, broccoli, etc.
- price: Similar to Jjamppong or +500 won
Muljjajang is a divisive dish, but it has a unique flavor worth trying at least once.
The Birth and Evolution of Jjajangmyeon
Jajangmyeon, Started in Incheon
The history of the Jajangmyeon we love began in the 1890s at Incheon Port.
Jajangmyeon originated when dock workers from the Shandong region of China at the time mixed noodles with Chunjang to eat a simple meal.
It is said that at first, it took the form of a street stall with a cauldron set up on one side of the dock, and the noodles were not hand-pulled noodles but kalguksu.
The Legend of Gonghwachun: Although the Chinese restaurant 'Gonghwachun' in Incheon Chinatown in 1908 is commonly known as the originator of Jajangmyeon, in reality, Jajangmyeon was already being sold at various Chinese restaurants before Gonghwachun was established. However, Gonghwachun is recorded as the first restaurant to sell Jajangmyeon under the name 'Jajangmyeon' on a large scale.
1948 was the decisive year that Korean-style Jajangmyeon was born.
The black jajangmyeon we know today was created when Wang Song-san, the president of Yeonghwa Jangyu, launched 'Sajapyo Chunjang,' which added sweetness by adding caramel to the salty Chinese-style chunjang.
The Birth of Ganjjajang – A Masterpiece Born of Government Regulations
There is an interesting story behind the origin of Ganjjajang.
Originally, all Jajangmyeon was made in the style of today's Gan Jajang, that is, the 'Geon Jajang' style, which is stir-fried immediately after receiving an order.
However, in the 1970s, the government began to strictly control the price of Jajangmyeon to curb inflation.
Interesting fact: In the 1970s, Chinese restaurants had to lower costs to handle the flood of orders while adhering to government-set prices. Consequently, they developed a method of increasing the volume by adding water or broth and adjusting the consistency with starch. It is said that this is the origin of today's 'regular jajangmyeon.'.
There is also talk that at that time, the government's price controls were particularly focused on the menu item 'Jajangmyeon,' which was a popular food.
So, Chinese restaurants started selling the original cooking method under the new name 'Ganjjajang,' and were able to charge a little more.
Ganjjajang, which started as a workaround to circumvent government regulations, has instead come to be loved as a more delicious version of jjajangmyeon.
Tray Jajangmyeon
There is an interesting theory about the origin of Jaengban Jjajang.
Although no exact historical records have been found, there is a story that it originated when employees put leftover noodles into black bean sauce and stir-fried them together to eat.
As customers saw this food and started ordering it, it became a regular menu item.
Although Jaengban Jjajang has a relatively short history compared to other types of Jjajangmyeon, it quickly gained popularity due to its unique cooking method of stir-frying the noodles and sauce together.
Muljjajang – A unique regional dish born in Jeonju
Muljjajang is a dish with a relatively clear origin.
Muljjajang was a dish created with a seafood and soy sauce base for customers who found greasy jjajangmyeon burdensome at a Chinese restaurant called Hongbingwan in Jeonju during the 1960s and 70s.
It is said that the dish known as "Muljjajang" was not a menu item intentionally developed from the start, but rather a staff meal. A customer watching asked what it was, and flustered at the time because there was no specific name for the dish, they replied "Muljjajang.".
The Birth Story of Muljjajang: It was originally a dish roughly made with leftover ingredients, but when a customer happened to enter the shop during the staff's lunch break and asked, "What is that?", the staff, flustered because the dish didn't even have a name, blurted out, "It's... water jjajang." Later, the customer ordered the water jjajang and said it was delicious, and word of mouth spread, eventually making it a regular menu item.
The original Muljjajang was a white, light style, but currently, Jjamppong Red and spicy second-generation water jjajang with a broth base is more commonly seen.
The birth of various variations
Various types of jajangmyeon, such as uni jajang and samseon jajang, also appeared intensively during the government's price control period in the 1970s.
Chinese restaurants developed menus with slightly modified ingredients or cooking methods to escape the price controls on 'Jajangmyeon,' and this ultimately enriched Korean Jajangmyeon culture.
Initially, it was a measure to circumvent price regulations, but now each menu item has established itself as an independent dish with its own unique charm.
In this way, Korean Jajangmyeon has evolved into our own unique food culture, completely different from Chinese Zhajiangmian, over a history of more than 130 years.
Summary of Jajangmyeon Types and Differences
- Pour the sauce gently and comfortably: Regular Jajangmyeon
- Sauté the rich, smoky sauce separately: Ganjjajang
- Stir-fried with seafood, hearty sauce, and noodles: Samseon Jjajang or Jaengban Jjajang
- Soft and easy to digest: Uni Jjajang
- If you want to experience the unique characteristics of Jeonbuk: Muljjajang
Next time you visit a Chinese restaurant, let's choose a menu item with confidence.
Isn't the charm of Korean-Chinese cuisine that you can enjoy various types of Jajangmyeon depending on your taste and mood that day?
