Jajangmyeon (짜장면)
Description
Jajangmyeon is Korea’s beloved Korean-Chinese noodle dish featuring thick, chewy wheat noodles topped with a rich, savory black bean sauce. The sauce is made from chunjang (fermented black bean paste), pork belly, and vegetables, creating a deeply umami flavor. This dish is a staple of Korean-Chinese cuisine and is especially popular on Black Day (April 14th) when singles eat it together.
Ingredients
Wheat noodles (udon-style thick noodles)
Chunjang (fermented black bean paste)
Pork belly or pork shoulder (diced)
Zucchini
Potatoes
Onions
Cabbage
Pork or vegetable broth
Sugar
Sesame oil
Variations
Gan-jajang (dry style) - sauce served separately for dipping
Jjamppong - spicy seafood noodle soup (often served alongside)
Jajangmyeon with seafood - adds shrimp and squid
Jajangmyeon bap - jajangmyeon sauce served over rice
Fun Facts
Jajangmyeon was created by Chinese immigrants in Korea's Incheon Chinatown in the early 1900s, adapting Chinese zhajiangmian to Korean tastes. It's now one of Korea's most popular comfort foods, with over 7 million bowls consumed daily in Korea. On Black Day (April 14th), singles traditionally eat jajangmyeon together as a counter-celebration to Valentine's Day.