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Ja Jiang Mein


bhchao
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Who makes the best Ja Jiang Mein? Anyone who is a fan of this Korean noodle dish served with black bean sauce would most likely say 韓國华侨.

Ja Jiang Mein originated from northern China. During the 19th century or even earlier, 韓國华侨 from Shandong emigrated to Korea and brought this specialty with them. Many arrived at the Korean port of Inchon.

It is made of homemade wheat noodles and served with a black bean sauce on top. Prior to eating, you mix the two together until the noodles are heavily coated black. Furthermore Ja Jiang Mein is very nutritious.

http://www.asiafood.org/restaurants/feature_jajangmyun.cfm

Although this dish in found in restaurants across Korea and overseas, few can compare to the quality produced by 韓國华侨.

Two of my favorite Korean dishes are Ja Jiang Mian, and Sam Geh Tahng; a soup with a whole chicken in it combined with onions, ginseng, garlic, and brown rice stuffed into the chicken.

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This is the Zha Jiang Mian I usually use. Not black bean, but rather a brown bean sauce. Sometimes I use all brown bean and sometimes the mix of hoisin and brown bean.

ZHA JIANG MIAN ---------BEIJING NOODLES WITH MEAT SAUCE

Ingredients:

1 pound fresh noodles

2 Tbsp. oil

1 Tbsp. minced garlic

1 pound ground pork

2 Tbsp. sherry

4 whole scallions, chopped

Seasoning sauce:

¼ cup brown bean sauce

¼ cup hoisin sauce

¼ tsp. chili paste with garlic

Sauce:

1 cup chicken broth

1 tsp. cornstarch

1 tsp. sugar

1 tsp. sesame oil

Preparation:

----Boil the noodles until just tender – about 4 minutes.

----Drain. Mix with a little oil and keep warm.

----Mince the garlic and have ready.

----Pour sherry in a small cup and have ready.

----Chop scallions and have ready.

----Combine seasoning sauce in a cup.

----Combine sauce in a cup.

Cooking:

Heat a wok. Add oil and heat.

Add garlic and stir till aromatic. Don’t burn

.

Add pork and break up while browning until all pink is gone and pork is somewhat dry.

Add sherry and mix in.

Add scallions and mix again.

Add the seasoning sauce mix and stir well.

Stir the sauce to loosen the cornstarch and add to the wok.

Stir until all is smooth, thick, and bubbly.

Place warmed noodles on a serving platter, pour sauce over and serve.

Optional vegetable garnish may be placed on top.

-------Blanched bean sprouts

-------Jullienned cucumbers

OPTIONAL SAUCE:

1/2 cup Brown Bean Sauce

1/4 tsp. cayenne pepper

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  • 2 weeks later...

From an Asian/Chinese market. The brand I like best is Koon Chun, mostly because it was the first I used and so the taste is familiar to me. Actually, it says Bean Sauce on the label and is different from the same brans which also has "Ground Bean Sauce". That stuff is like a paste and is very salty. Not like the "Bean Sauce" which has the whole or crushed bean in it.

I live in NJ, and we are fortunate to have lots of Asian stores - even away from the NY Met. area. Central Jersey has quite a few Asians, so the stores followed.

If I didn't have this wonderful access I would probably have to go travelling for supplies, or order on-line.

Jo-Ann

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