 | |
| Alternative names | Jjajangmyeon |
|---|---|
| Type | Korean Chinese cuisine, Myeon |
| Place of origin | China (original) Korea (introduced)[1] |
| Region or state | East Asia |
| Main ingredients | cumian, chunjang, meat, vegetables, sometimes seafood |
| Similar dishes | Zhajiangmian |
| Korean name | |
| Hangul | 자장면 |
|---|---|
| Hanja | 자장麵 |
| Revised Romanization | jajangmyeon |
| McCune–Reischauer | chajangmyŏn |
| IPA | [tɕa.dʑaŋ.mjʌn] |
| Hangul | 짜장면 |
| Hanja | 짜장麵 |
| Revised Romanization | jjajangmyeon |
| McCune–Reischauer | tchajangmyŏn |
| IPA | [t͈ɕa.dʑaŋ.mjʌn] |
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.[2] It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood, or other meats.[3][4]
- ^ "Korea's 'Black Day' noodle dish and its Chinese roots". South China Morning Post. 2017-03-10. Retrieved 2021-08-10.
- ^ "Restaurant Prices of 8 Popular Meals All Surged in 2022". world.kbs.co.kr. Retrieved 2023-01-13.
- ^ "Korean jajangmyeong popular in China". The Korea Times. Retrieved 2023-01-23.
In 1905, these Chinese immigrants introduced a black-bean noodle to Koreans, and the salty food (zhajiangmian in Chinese) soon metamorphosed into a sweet one called 'jajangmyeon,' with the addition of caramel into it, putting Chinese cuisine on a new course in Korea.
- ^ "Jajangmyeon". www.gastrotoyrseoul.com. Retrieved 2023-01-23.
Most people describe the taste of Jajangmyeon as sweet and savory at the same time. The onions and black soybean paste have a slightly sweet flavor, but the soy sauce and stock make the dish deliciously savory at the same time. The noodles are thicker than usual and very soft and silky.