Chinese name:
炸醤麺 (zha4jiang4mian4)
Japanese name:
ジャージャー麺 (jaa jaa men)
Korean name:
짜장면 (
Jajang-myun)
Jajang-myun is a Korean-style
Chinese food with black
soy paste (jajang) and noodles (myun).
Jajang-myun was introduced to Korea through trade with the
Qing dynasty of China, and it was offered at a Korean restaurant for the first time in
1905.
Ingredients may include but are not limited to: pork, onions,
corn starch, jajang, peas, garlic, noodles about the thickness of
udon, and optionally,
hot pepper. May be topped off with fresh slices of
cucumber and winter radish.
I've seen this dish offered at a
Korean restaurant and a Korean-owned
Japanese restaurant. I've read that it is a common dish in Korean-owned Chinese restaurants.
sources:
- http://www.koparis.com/~hatta/untiku/untiku002.htm
- http://www.konest.com/culture/foodstory/dictionary/no51.htm