Jajangmyeon(자장면/짜장면) or Chajangmyeon is a very popular noodle dish of Chinese/Korean cuisine, which means it was originally from traditional Chinese cuisine but within time it was influenced by Korean cuisine too.
It is basically noodles topped with a thick, flavory black bean sauce made with chunjang(춘장, a salty black soybean paste), pork(or other types of meat of your choice) and vegetables. Sometimes seafood is used too. So the real star of the show is the sauce here, rather than the noodles. I think the best thing about having a sauce with many ingredients like this is that it leaves a lot of room to improvisation according to one’s preferences. You can easily create your own Jajangmyeon with a few twists!
Jajangmyeon was originated from China’s Zhajiangmian (炸醬麵 – fried sauce noodles). Zhajiangmian is a dish that consists of thick noodles topped with a mixture of zhajiang (炸醬) -a salty fermented soybean paste- and ground pork. It was adapted to fit more with Korean taste. Consuming jajangmyeon in Korea can be traced back to Joseon Dynasty. A port was opened in today’s metropolitan city Incheon by the Joseon. As a result, many Chinese people moved to a town in Incheon, which became the Incheon China Town we know today. They have opened Chinese restaurants and that’s how the traditional Zhajiangmian was adapted. The rest is history. It is rumored that the first known Jajangmyeon in Korea was made in a restaurant called Gonghwachun (공화춘) in Incheon Chine Town.
Noodles are extremely popular all around the world and discovering new ones is always interesting and refreshing. It is also relatively easy to make at home so if you have not tried it before, I recommend it!
Main ingredients: Noodles, chunjang (black soybean paste), pork.
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