Is there any difference between Chinese jajangmyeon and Korean jajangmyeon?

1. The main ingredients are different

Korean fried noodles: meat, eggs, potatoes, onions, cucumbers, noodles, etc., spring sauce, a little soy sauce, beef powder, cooking wine, starch, etc.

Chinese fried noodles: noodles, soy sauce, bean sprouts, cucumber, toon, green beans, soybeans, meat, ginger, green onions, garlic, cooking wine, cooking oil, refined salt.

2. Different tastes:

Korean Jajanjangmyeon: Sweet and spicy.

Chinese fried noodles: salty, sour and spicy, fresh and refreshing, and firm.

The biggest difference between Korean jajangmyeon and Chinese jajanjangmyeon is the different sauces used, the jajang sauce in Korean jajangmyeon is mostly made of spring sauce, and the most famous Chinese jajangjangmyeon is the old Beijing jajangjangmyeon, in which the jajangmignon is mainly made of dry yellow sauce and sweet noodle sauce. Spring sauce is not made by fermentation, but directly boiled and tossed, and has a relatively strong sauce aroma and beany smell. The dry yellow sauce and sweet noodle sauce are both fermented, which has a sweet taste and full of bean flavor, and the Chinese fried noodles taste better.

Peking fried noodles. Pour the dry yellow sauce and sweet noodle sauce into a large enough container in a 1:1 ratio, then add a little rice wine and stir well, and the raw fried sauce is ready. Cut the pork belly into cubes of about one centimeter, the fat and lean meat must be fried separately, and the meat can also be marinated separately during the marinating process, adding cooking wine and pepper.

Heat the pan with less oil, pour the fat meat into the pot and stir-fry, stir-fry the lard, the meat is also browned, and then pour the minced ginger, lean meat, and dried tofu into the pot and stir-fry, and add a little salt, soy sauce and sugar, after the lean meat is fried until it changes color, pour the prepared raw fried sauce into the pot, stir-fry slowly over low heat, and constantly stir in the process of stir-frying to avoid the phenomenon of pasting the pot. If the sauce is too viscous, you can add an appropriate amount of rice wine. After boiling for about half an hour, the fried sauce is ready to serve.

In terms of side dishes, Lao Peking fried noodles pay more attention to the selection of seasonal vegetables, mung bean sprouts, shredded cucumbers, shredded carrots, fried eggs, garlic sprouts, shiitake mushrooms, etc., which can be continued to choose according to your preferences and season. After the noodles are cooked, they are poured with fried sauce and mixed with vegetarian dishes to make a bowl of authentic old Beijing fried noodles.

Korean-style jajangmyeon. Korean spring sauce is made by mixing seasonings such as steamed and ground black beans, sugar, and light soy sauce, and the fat is diced for 3 parts and the lean meat for 7 minutes. It is also necessary to prepare potatoes, onions, cucumbers, carrots and mushrooms.

Add cooking oil to the pot, stir-fry the spring sauce over low heat and add an appropriate amount of sugar to taste, stir-fry evenly and set aside. Cut all the vegetables into shreds, fry the fat and lean meat separately, and fry the onions, potatoes, and mushrooms with the fat in the pan. The spring sauce also needs to be sautéed with lard.

Pour all the fried ingredients into the pot, add an appropriate amount of water and boil until sticky.

The taste is different, the contest used is different, the Korean jajangmiso taste is sweet, while the Chinese jajanjang taste is salty, the Korean jajangmyeon will generally add some kimchi, and the Chinese-style jajangmyeon will add some shredded carrots and cucumbers.

There are many differences between Beijing jajangmyeon and Korean jajangmyeon in terms of taste and method, Beijing's jajangmyeon is generally salty, while Korea's jajangmyeon will be sweeter. I believe everyone should have eaten fried noodles, speaking of fried noodles, I still have to mention the fried noodles in old Beijing, just thinking about it has already made my mouth water. But in fact, it is not only Beijing that has jajangmyeon, but also South Korea, but Korean jajangmyeon is also spread from China.

However, there is still a big difference between Korean jajangmyeon and Chinese jajangmyeon, not only in terms of method, but also in terms of side dishes and taste. I believe that everyone who has eaten the old Beijing fried noodles must think it is very delicious, because eating Beijing fried noodles is not only about eating noodles, but also about eating many side dishes. Therefore, the old Beijing fried noodles will be less easy to get tired of eating, and the function of these green vegetables is to relieve greasyness, which will make the taste very layered, and it is also very nutritious.

There are not so many side dishes in Korean jajangmyeon, and the most of them are eggs, onions, cucumbers and potatoes, while the old Beijing jajangmyeon will have green beans, carrots, bean sprouts, cucumbers, ham and other side dishes in it. The biggest difference is that Korean jajangmyeon tastes sweet, while old Beijing jajangmyeon tastes salty. Of course, the noodles will be different, and the noodles inside the jajangmyeon will taste softer, like corn noodles.

The old Beijing fried noodles are generally hand-rolled noodles, because the hand-rolled noodles will taste stronger, and they will also be more anti-hunger, and the taste will be better.

The sauce of Korean jajangmignon noodles is generally made of sweet Zhengchong soybean paste, while the old Beijing jajanjang noodles are generally made of sweet noodle sauce, bean paste and pork belly, so the production method of the old Beijing jajangjanjang noodles will also be more troublesome in terms of production process. The sauce generally used in the production of Korean jajangmignin noodles is spring sauce, while the old Beijing jajangjang noodles are fried by themselves, so in terms of production technology and materials, the sauce in the old Beijing jajangjang noodles will be more fragrant and flavorful.