A Fusion of Chinese and Korean Cuisine

Jajangmyeon's Procedures

Last week, our class just had an astonishing experience, as we all dedicated in creating a cuisine that is originated in a Gonghwachun—the Chinatown of Incheon, Korea.

To have a better perspective of Jajangmyeon, it is a fusion of Korean and Chinese cuisine—a noodle dish mixed with thick Chunjang sauce, diced pork and vegetables. Despite the fact that the cuisine originally shaped from Chinese culture, the essence of Jajangmyeon gradually evolved to become suitable for the Koreans.

Dated back in 1905, Jajangmyeon has been re-created with multiple variations; thus, it is not necessary to make an ideal Jajangmyeon dish that follows a specific list of ingredients. Understandably, these are the ingredients that our class had chosen:

Korean/Chinese black bean paste

• Chinese Noodles/Udon/Ramen 
• Scallion (150g, 5.3 ounces)
• 5 large cucumbers (550g, 15 ounces)
• 600g (1.3 pounds) diced pork
• 5 sprinkles ground salt
• 5 sprinkles ground black pepper
• Korean black bean paste
• 200g (7 ounces) lard (or 12 Tbsp cooking oil)
• 1 cup water

Preparation:

• Rinse the pork in cold water and pat it with dry kitchen towel. Slice into small pieces. Add the pork marinade sauce onto the pork and mix up for 15 minutes.
• Julienne cut the cucumbers.

• Dice the scallion into small cubes.

Cooking:

• Boil water and add the noodles in when the water is completely boiled.

• After 3 to 5 minutes, take the noodles out and rinse in cold water and drain.

• Put the noodles into serving bowls.

• For the chunjang sauce, toss up black bean paste, cooking oil, scallion, salt and pepper together, and then add starch water and stir it. 

• Add the black bean sauce on top of the noodles and serve it with pork (additional) or cucumber slices.

And this is the final result, enjoy! 

Original link to the YouTube video of our class creating the dish: 

https://www.youtube.com/watch?v=hTpP990xOfc

Tyson Nguyen