I added a bit of cayenne pepper to it for a bit of a kick, similar to the restaurant, and it tastes almost exactly alike!

My parents both came from Shandong, the coastal province in northern China that is also the ancestral home of Confucius and zha jiang mian.

The ratio of the pastes, the ingredients, types of noodles, toppings…etc.Now that I’ve learnt to appreciate the bold flavors zha jiang mian, it is one of the dishes that I always ask my aunt to make when I go home (Yes… she’s better than my mom at this). When the situation in Shandong became dire, both of my grandmothers took what children they could and begged, borrowed and bribed to find transit to Korea. I’m not kidding, this is love at first bite. It does not only add crunchiness, but also lighten up the dish! kimchee and daikon make everything better.

Before adding water, the pastes are lightly “fried” in the pan and evenly coated with the ingredients.

But in the meantime, I’m bringing it to you.

But in recent years she has expanded her mix to include the dark Korean sauce for color and flavor, plus a spoonful of miso for additional dimension. Someone will make a killing on this because it is so onolishes. thanks very much for your input!Pizza is polular in America. Be healthier! I ran into this dish at a restaurant, and really wanted to recreate it at home! In fact a lot of times she’s mistaken for being Korean.Thank you for this post!

=)Loved your post… I am Korean American who worked in China for 7 years, where I got to discover the different variation from province to province… One variation you can try to elevate the dish is… Make dry version of sauce, top it with a poached eggs…let the runny yoke dillute the sauce as you mix. It’s delicious! Traditionally, zha jiang is served with fresh, hand-pulled noodles, which have a pliant chew and a subtle variation in noodle width. Zha Jiang Mian is the ultimate comfort food […][…] you have some favorite local spots that you’ll miss once you move away?You know zha jiang mian [noodles with meat sauce]?

My mom’s traditional recipe combines the salty yellow soybean sauce with sweet hoisin sauce.

I knew jjajangmyun and chunjang had Chinese roots and no one ever explained exactly how. !This recipe is fantastic! Korean food is expanding out of urban Koreatowns: restaurants are cropping up featuring Like curry from India growing into the national dish of England, zha jiang mian (pronounced Zha jiang may look mysteriously dark, but it’s simply an Asian take on spaghetti with meat sauce. My parents developed a lifelong love of spicy Korean kimchi, and Koreans were exposed to many Shandong specialties, including zha jiang mian.

Sorry, your blog cannot share posts by email. […] with the right amount of spice to make them, spicy, but not overwhelming); the fried dumplings and zha jiang mian which were pretty acceptable (of course they would never compare to the ones 外婆 (aka, my […][…] with 24-hour delivery service.
Btw if you ask a typical Korean, their zha jiang mian is 100% Korean.

War broke out in Korea shortly after. sorry i got behind on my comments. I finally wanted to learn to make this to take to a potluck. You can of course use dried noodles, but fresh makes a big difference if you can find it.My mom’s zha jiang is the real deal.

What are the differences between each region’s sauce?

Thank you.What a lovely post. The History of Zha Jiang Mian During the Guangxu period of the Qing Dynasty, the Eight-Power Allied Forces invaded China. They are sold in refrigerated packets with four or five skeins of noodles each, and they cook very quickly. Second, that when you have older, thicker green beans, you can transform them by cutting steep diagonal slices that will absorb a fantastic amount of flavor.

Lose weight! I’ve used it a few times and it never disappoints.
I am also surprised to find that most of the sauces do not have msg added to them! Especially by my sous chef, he’s from […]chinese grandma is a philosophy about food, family, health and practicality inspired by old-school grandmas everywhere. The recipe and the back story is amazing and I would like to try making Zha jiang mian. =) btw, i haven’t had it in a few years, but the zha jiang at Your posts always make me feel homey and comfy. My mom always uses organic ground turkey now, which she finds more reliable and better quality than pork. Beginning in 1897, when Germany leased from China the main city of Qingdao (and promptly set up breweries, such as Tsingtao), Shandong endured a tumultuous half-century, from German control to Chinese-Japanese dispute post-World War I, to Chinese warlords, to Japanese invasion, to civil war and finally the iron curtain of Communist control in 1949. =) you are awesome for writing, this is so much fun. so glad you found me here – stay warm in the midwest! Besides the ingredients in cubes form, the bean pastes and sauces used are different too. It says udon in English, but my mom wants to tell you that the last two of the large black characters on this packaging are the ones that say zha jiang in Korean – so look for these on a label if you don’t see this brand. Not on menu again you have to ask.

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