Korean Jjajangmyeon Sauce - 500 g 20 Pouches Pack
Korean Jjajangmyeon Sauce - 500 g 20 Pouches Pack
Dark, Glossy, Rich Visuals and Texture
Signature Black: This is the most distinctive characteristic of Korean jjajangmyeon. Its black color primarily comes from springjang. Springjang is made from fermented soybeans and flour, then stir-fried in high-temperature oil for a long time, resulting in a Maillard reaction and caramelization, creating a deep black color. This is not the result of added coloring, but rather the natural result of a chemical reaction.
Thick, Oily Texture: A generous amount of cooking oil is required to bring out the aroma of the sauce. The resulting sauce is glossy and rich, with a dense texture that tightly coats each noodle and topping.
A Rich, Salty and Sweet Base
A Deep, Salty and Umami Flavor: Saltiness is the base flavor, primarily derived from the fermented springjang itself and the added soy sauce or oyster sauce. This saltiness is very mellow and not sharp.
Definite Sweetness: Sweetness is the soul of Korean jjajang, completely different from the salty and umami-dominated flavor of Chinese jjajang.
The sweetness primarily comes from:
Caramelized onions: Large amounts of onions are sautéed until soft and nearly melted, releasing their natural sugars and imparting a deep sweetness.
Sugar or taffy: White sugar, fructose syrup, or Korean taffy are added directly during the cooking process, giving the dish a distinct yet mellow sweetness.
Sweetness from fruits and vegetables: Side dishes like carrots and cabbage also contribute to the dish's sweetness.
Specification:
Net Content
500g
Number of Packings
20 pouches
Shelf Life
12 months
Note: This data sheet is intended to give typical results, not standard.Subject to COA.
Product Details:
Brand: Jangbonga
Complex Caramelized and Soy Sauce Flavors：
Distinctive "Wok-Hei" Caramelized Aroma: This is the essence of the flavor of Korean jjajangmyeon. Because springjangmyeon is stir-fried for a long time, it develops a unique caramelized aroma, similar to the aroma of "rice crust," which is very appetizing.
Fermented Soy Sauce Aroma: Beneath the caramelized aroma lies the deep, fermented soy sauce aroma of springjangmyeon itself, similar to our dry yellow soybean paste, but with a softer flavor.
Mild Taste and Rich Ingredients
Almost No Spicy: Traditional Korean jjajangmyeon is not spicy; its kick comes from the subtle spiciness of stir-fried black pepper, not chili peppers.
Complex Flavors: The sauce often includes diced pork, onions, cabbage, carrots, zucchini, and other ingredients. These ingredients are stir-fried until soft and almost melt into the sauce, yet retain distinct textures, with the soft, sweet onions being particularly prominent.
Sticky Coating and Eating Experience
Strong Adhesion: The thick sauce and starch allow the sauce to coat each noodle like a silky coating.
High Satiety: Due to its rich, thick texture and sweet and salty flavor, it creates a strong sense of fullness. It is often eaten with sweet and sour yellow radish kimchi to help alleviate the greasiness.
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product name:Korean Jjajangmyeon Sauce - 500 g 20 Pouches Pack
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