Beijing Zhajiangmian (Northern Chinese Fermented Bean Paste Noodles)
Beijing zhajiangmian is the northern Chinese ancestor of Korean jajangmyeon, though the two have diverged significantly in flavor and presentation. The sauce is built from ground pork stir-fried with huangjiang, a fermented soybean paste darker and saltier than miso, until the fat separates and the paste turns glossy. Thick hand-pulled or machine-cut wheat noodles form the base, and an array of raw garnishes - julienned cucumber, radish sprouts, bean sprouts, and shredded scallion - are arranged neatly on top. The dish is meant to be tossed vigorously at the table so the sauce coats every strand. The contrast between the warm, intensely savory paste and the cool, crisp vegetables defines the eating experience. In summer, the noodles are often rinsed in cold water before serving.
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Instructions
- 1
Mix fermented soybean pastes with a little water to form a sauce base.
- 2
Heat oil and saute chopped scallion until fragrant.
- 3
Add ground pork and stir-fry until browned, then add the paste sauce.
- 4
Add sugar and simmer 8-10 minutes until thick and glossy.
- 5
Cook noodles, rinse in cold water for chewiness, and drain.
- 6
Serve noodles with sauce, shredded cucumber, and blanched sprouts, then mix before eating.
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