Chacharoni black bean noodles

Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. Variants of the dish use seafood, or other meats. Jajangmyeon was introduced in the late nineteenth century, when workers from the Chacharoni black bean noodles province of China were sent by the Chinese military to Korea.

Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong region. The restaurant is now the Jajangmyeon Museum. The common features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste. However, jajangmyeon uses both starch flurry and caramel coloring, resulting in a thicker and darker sauce when compared to zhájiàngmiàn. In the mid-50s in South Korea, immediately after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden. Korean, but the noodle dish is called jajangmyeon, not jakjangmyeon, because its origin is not the Sino-Korean word, but a transliteration of the Chinese pronunciation. For many years, until 22 August 2011, the National Institute of Korean Language did not recognize the word jjajangmyeon as an accepted idiomatic transliteration.

Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. Variations of the jajangmyeon dish include gan-jjajang, jaengban-jjajang, yuni-jjajang, and samseon-jjajang. Jajangmyeon made by stir-frying the parboiled noodles with the sauce in a wok, and served on a plate instead of in a bowl. Jajangmyeon which incorporates seafood such as squid and mussel.