![]() This dish originated from the Shandong region, a province in East China. It was based on the Chinese dish Zhajiangmian, which literally means fried sauce noodles. Rumor has it that in 1905, a Chinese restaurant called Gonghwachun started serving Jajangmyeon. ![]() They mostly settled in the same neighborhood, which has today become popular as Incheon Chinatown, famous for its many Chinese restaurants and shops. History of JajangmyeonĪround the end of the 19th century, Chinese immigrants started to settle in what is now Incheon, the port city to the west of Seoul. People wear black clothing and eat black foods, such as Jajangmyeon. After February 14th, Valentine’s Day, and March 14th, White Day, Black Day celebrates all singles. The 14th of every month is a special day for Koreans to celebrate. It is also a special dish on April 14th, also known as Black Day. As it is quite cheap, it is often eaten by students or workers. ![]() Most Korean Chinese restaurants use this spelling. As the pronunciation of zhá sounds more like the Korean Jja, many Koreans call Jajangmyeon, Jjajang noodles or Jjajangmyeon. The name is derived from the Chinese zhájiàng (炸酱), which means “fried sauce”, and myeon, which means noodles. Jajangmyeon is colloquially known as Jjajangmyeon (짜장면). Jjajangmyeon is often served with yellow pickled radishes, 단무지, to cut the greasiness. The sauce is based on Chunjang (춘장), a salty black soybean paste that originated in Northeast China, and is stir-fried with onions and minced pork or beef. ![]() It contains thick, wheat noodles that are served with a thick, semi-sweet black sauce. Jajangmyeon, or 자장면 or 짜장면 in Korean, was first served in Korea in the early 20th century by Chinese immigrants and has since been adapted to the Korean cooking style. ![]()
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