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|Cumian, ground pork, zhajiang (fermented soybean paste)|
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Zhajiangmian (Traditional Chinese:醡醬麵, Simplified Chinese:炸酱面. Literally "fried sauce noodles") is a Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with zhajiang (醡醬), which is salty fermented soybean paste. It is said[by whom?] that it tastes better with hand pulled noodles.
In Beijing cuisine, yellow soybean paste (黃醬) is used, while in Tianjin and other parts of China tianmianjiang (甜麵醬), hoisin sauce (海鮮醬), or broad (fava) bean sauce (荳瓣醬) may be used in place of the yellow soybean paste. Soy sauce can also be used instead of the soybean paste. Simplified Chinese:(炸酱) also means fried sauce, as the sauce itself is fried, although this homonym does not carry over into the Traditional Chinese term which describes the actual bean paste.
The following is a rough sketch for making zhajiangmian.
- Dice scallions and, if desired, garlic.
- Stir-fry the spring onions and garlic until they are slightly brown. (One could also add shredded tofu or soybeans to this step).
- Add meat to the wok. Stir-fry the ground meat until it is slightly brown.
- Add the yellow soybean paste, sweet bean sauce, broad bean paste, soy sauce or hoisin sauce to the mixture with some water and simmer.
- Serve this meat sauce over noodles. If desired, add condiments like shredded carrots, shredded cucumbers, bean sprouts, cilantro, scrambled eggs, shredded Chinese cabbage, fresh soybeans/edamame, vinegar and hot sauce.
In Sichuan, they seem to not fry the scallions at all. They are added chopped up, raw at the bottom of the bowl. Red chili oil is also added to the bottom of the bowl.
Red, broad bean paste is used to cook the meat.
Mix before eating.
Jajangmyeon (자장면; 짜장면) is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than soy sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork.
- Cheomjang (hangul: 첨장; hanja: 甛醬) or Cheom-myeon-jang (hangul: 첨면장; hanja: 甛麵醬) or Chunjang (hangul: 춘장; hanja: 春醬)
- Chumjang or Chumzang / Chum-myun-jang or Chum-myun-zang / Choon-jang or Chun-zang /
Jajamen is also served in Morioka, Iwate, Japan.
A version suitable for vegans may be made with finely diced (熏豆腐干)(extra firm smoked tofu),(黄豆)edamame, or (素鸡)(extra firm tofu) instead of ground beef or pork. Lacto-ovo vegetarian versions may use chopped omelette alongside or in lieu of extra firm tofu or edamame.
The vegetarian versions generally call for soybean paste (酱) of any sort instead of soy sauce, since the tofu chunks are larger and need more structure. Low-fat dieters often use ground, skinless chicken for the meat portion since ground turkey is not very popular in Asia, and a halal version is often made with ground beef or lamb.
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