Jajangmyeon
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It originated in Incheon, Korea where Chinese migrant workers brought over zhajiangmian from Shandong in the late 19th century. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean version from the Chinese dish. Variants of the dish use seafood, or other meats.
| Alternative names | Jjajangmyeon |
|---|---|
| Type | Korean Chinese cuisine, Myeon |
| Place of origin | China (original) Korea (introduced) |
| Region or state | East Asia |
| Main ingredients | cumian, chunjang, meat, vegetables, sometimes seafood |
| Similar dishes | Zhajiangmian |
| Korean name | |
| Hangul | 자장면 |
|---|---|
| Hanja | 炸醬麵 |
| Revised Romanization | jajangmyeon |
| McCune–Reischauer | chajangmyŏn |
| IPA | [tɕa.dʑaŋ.mjʌn] |
| Hangul | 짜장면 |
| Hanja | 炸醬麵 |
| Revised Romanization | jjajangmyeon |
| McCune–Reischauer | tchajangmyŏn |
| IPA | [t͈ɕa.dʑaŋ.mjʌn] |
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