한중(韓中) 두 나라 작장면(炸醬麵)에 대한 비교(比較)

다국어 초록 (Multilingual Abstract)

Despite that Korean Zhajiangmian is not considered as world class, World-wide recognition of Zhajiangmian has been pushing its boundary towards global society in both Eastern and Western cultures, not only from Beijing or Taipei but also from LA, San Francisco, Paris. In this article, I also tried to put together various points in popular recipes of Korean and Chinese Zhajiangmian and made comparison between these two styles. This involved reviewing conventional home recipes seen in China and Korea and Japan. The biggest gap between recipes seen in Korean and Chinese cuisine is the fact that Korean uses soluble starch while Chinese counterpart was made possible by Ganzhajiang. This implies the possibility of Korean Zhajiangmian being derived from Fushandamian of Jiaodong, Easter part of Shandong province in China. This suggests that it is possible to be said that Fushandamian(≒ Dalumian[打鹵麵] ≒ 溫鹵麵≒ Korean Ulmyon[울면]) + Northern China GanZhajiangmian ≒ Korean Zhajiangmian.