12.322 Zhajiang Mian

Cycle 12 – Cycle 322

23 (Tue) November 2021

Zhajiang Mian

2.0

at Baozi Pu

-Seongsu, Seongdong, Seoul, Republic of Korea-

with JSW

Baozi Pu remains one of my favorite restaurants near work, but it’s become so popular with the increasingly savvy local lunch crowd that the place is packed, lines out the door, until after 1300.

In addition to the standard items, the menu offers a daily special.  On my every visit thus far, the special has been mapa dubu rice.  Today, for the first time in my experience, the special was Chinese-style jjajang myeon, i.e., zhajiangmian.

It was okayish.  The sauce was a dollop of thick, chunky brown paste, which tasted salty, beany, and a bit funky, similar to doenjang, rather than the sweetish savory black gravy made from chunjang as featured in Korean-style jjajangmyeon.  The toppings included raw matchsticks of carrot, cucumber, and zhacai.  The dish seemed both austere and intense.  Comparable to my one experience with zhajiang mian in China (see 7.146 Peking Duck).

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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