Dish · korean
Jjajangmyeon
Thick wheat noodles tossed in a black bean sauce made from stir-fried chunjang, pork, and onion, thickened until glossy. Savory rather than spicy, with a mild sweetness under the fermented bean flavor.
Where it comes from
Chinese immigrants in the port city of Incheon developed jjajangmyeon in the late 19th and early 20th centuries, adapting the Chinese sauce zhajiangmian into a sweeter, darker version using caramelized chunjang that grew distinct from its Chinese origin over time.
What cooks argue about
Cooks argue over how long to fry chunjang paste in oil before adding other ingredients, since undercooking leaves a raw, bitter edge while overcooking can burn the sugars and turn the sauce acrid.
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