"Jajang-Myeon Museum"/炸酱面博物馆/짜장면박물관 Others
Dear friends, please don't miss the chance to taste the Jajangmyeon when you visit Korea.Jajang-myeon museum was established at the China town in Incheon ,April 2012. Share with you some of the pictures that I took,it will help you to know more about Jajang-myeon..
朋友们，若您有机会到韩国来，就请别错过嚐炸酱面。位于仁川的 炸酱面博物馆，建立与 2012年 4 月。与您分享我所拍摄的一些照片，让您对炸酱面有更深一层的了解。。。
Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelledjjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means "fried sauce." Myeon (also spelled myun) means "noodle".
The dish originated from zhajiangmian (炸醬麵, literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But Korean jajangmyeondiffers from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, andonions.
Jajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon (수타면; 手打麵) are praised in South Korea as an essential ingredient of good jajangmyeon.
The sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers. The same sauce is also used to make jajangbap (rice served with the sauce) and jajangtteokbokki (tteokbokki made with the sauce instead of the usual spicy sauce).
Variations of the jajangmyeon dish include ganjajangmyeon (간자장면), which is jajangmyeon served with thejajang sauce without the starch, with the sauce and noodles being served separately in different bowls, andsamseon jajangmyeon (삼선자장면; 三鮮炸醬麵), which incorporates seafood such as squid, shrimp, sea cucumber, and others (but never fish). Samseon ganjajangmyeon (삼선간자장면; 三鮮간炸醬麵) consists of noodles served with sauce, which contains seafood on the side. Jajangbap is essentially the same dish asjajangmyeon, but made with rice instead of noodles.
Jajang-myeon Museum, a mini museum. Established in April,2012.迷你炸酱面博物馆，建立于2012年4月。
Blue collar labourers were eating the Jajang-myeon in the past.昔日，蓝领阶级的劳工在享用炸酱面。
Enjoyed the Jajang-myeon at the Chinese restaurant...在中华料理餐馆享用炸酱面。。
Street vendor was selling the Jajang-myeon..在街边售卖炸酱面的小贩。。
Food carriers for delivering the Jajang-myeon...用来装炸酱面外卖的箱子。。。
Jajang-myeon dishes in the past....昔日用来装炸酱面的碗碟。。
The inner part of the food carriers...外卖箱的内部。。。
In the past, the owner of the restaurant rode the bicycle for delivering Jajang-myeon...昔日，餐馆的主人是骑自行车送外卖。。
Jajang-myeon is the favourite food for the students in the past...now too!自古至今，炸酱面是学生们爱吃的面食。。。
Cooking ustensil for Jajang-myeon...煮炸酱面所用的厨房道具。。
1970 & 1980 年代的快熟炸酱面。。。
Instant Jajang-myeon in 1990s & 2000s..1990 & 2000 年代的快熟炸酱面。。。
1970 & 1980 年代的快熟炸酱面。。。
Now, the delivery man rides the motor bike instead of bicycle for delivering Jajang-myeon..现今，送炸酱面外卖时，不再是骑自行车，而是电单车。。
The big wok for cooking Jajang-myeon..煮炸酱面所用的大镬。。
The chef is cooking the Jajang-myeon...厨师在煮炸酱面。。。
In Korea,14th of March is the "Black Day " ( unofficially ), everybody enjoys the Jajang-myeon..在韩国，3月14日是 “黑色节日” （非公式），这一天人人享用炸酱面。。