JaJangMyeon uses thick noodles made from white wheat flour.
- Use:
For JaJangMyun or Udong- Storage:
Dried Noodles: Keep in the cabinet.
Fresh Noodles: Keep in the refrigerator or freezer.- Types:
Dried Noodles, Fresh Noodles from refrigerator or freezer- Short Korean lesson: *^^*
JaJangMyun (자장면)=Black Bean Paste Noodle
GukSu (국수)=Noodles
Dotorimuk, or acorn jelly, is a Korean jelly made from acorn starch. Although “muk” means “jelly”, when used without qualifiers, it usually refers to dotorimuk. The practice of making dotorimuk originated in mountainous areas of ancient Korea, when such regions were abundant with oak trees such that the amount of acorns produced each autumn were plentiful enough to become a source of food. Like other muk, dotorimuk is most commonly eaten in the form of dotorimuk muchim (도토리묵무침), a side dish in which small chunks of dotorimuk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
Dotorimuk was widely eaten in Korea during the Korean War, when millions of people were displaced and starving. It consequently became associated with poverty, and most people who could afford them ate memilmuk or other jellies instead. However, in recent years it has been rediscovered as a health food.
- Use:
Side dish, Salad- Storage:
Powder: Keep in the cabinet.
Cooked Dotorimuk: Keep in the refrigerator.- Types:
You can buy already made dotorimuk in the refrigerator section.
You can also buy a powder and make it by yourself.- Short Korean lesson: *^^*
Dotori (도토리)=Acorn
Muk (묵)=Jelly
Garu (가루)=Powder
The black bean paste, called chunjang (춘장) is made from roasted soybeans. When it is unheated, it is called chunjang (literally “spring paste”), while the heated sauce (containing vegetables and meat or seafood) is called jajang (literally “fried sauce”). Onion dipped in the sauce also taste good. Koreans use this paste for balck bean noodles. (JaJangMyun=자장면)
- Use:
Sauce for Black Bean Paste Myeon (JajangMyeon)- Storage:
Keep in the refrigerator.- Types:
Used Korean brand for this recipe.
In Japanese cuisine outside of Japan, “bonito” usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock.) This dashi powder is made mainly with the bonito and kelp, soy sauce, and cooking wine. It’s good for udong and noodle broth.
- Use:
Seasoning for broth- Storage:
Keep in the cabinet.
Guksi Jangguk is a type of broth you can use for udong or noodles. You can think of it as soy sauce with some flavoring such as bonito extract. This brand is called “Soba sauce” which means you use it for buckwheat noodles.
- Use:
To make Soup Broth- Storage:
Keep in the refrigerator.- Short Korean lesson: *^^*
Guksi (국시)=Noodles (Dialect)
Jang (장)=Soy Sauce
Guk (국)=Soup
