Jajangmyeon, also spelled jjajangmyeon, is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It is a variation of the Chinese dish zhajiangmian that developed in the late nineteenth century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean version uses a darker and sweeter sauce than the Chinese original, and variants of the dish use seafood or other meats.
Facts
Partially Attested
Origin Period, From (Year)Source gives the founding year 1905 of the Incheon restaurant Gonghwachun that offered the dish; earlier arrival is described only as late nineteenth century. Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region FAQs
Where is jajangmyeon said to have been born?
It is credited to Gonghwachun in Incheon Chinatown.
The Korea Tourism Organization says the Chinese restaurant Gonghwachun in Incheon Chinatown opened in 1905 and is famous as the birthplace of jjajangmyeon. The original Gonghwachun building is now used as the Jjajangmyeon Museum.
What was in the earliest jajangmyeon?
Early versions used a fermented wheat and bean sauce much like the Chinese original.
According to the Korea Tourism Organization, early versions of jjajangmyeon closely resembled the original Chinese zhajiangmian. They featured a sauce made from fermented wheat and beans, along with toppings like pork and vegetables.
Connections
In Cuisine
Source Jajangmyeon - Wikipedia
Uses Ingredient
Source Jajangmyeon - Wikipedia
Source Jajangmyeon - Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Jajangmyeon - Wikipedia
History, arrival
Jajangmyeon was brought to Incheon, Korea during the late nineteenth century by migrant workers from Shandong province
History, Gonghwachun
jajangmyeon was offered at the Chinese restaurant Gonghwachun in Incheon Chinatown, which was founded in 1905
https://en.wikipedia.org/wiki/Jajangmyeon (dietary-suitability)
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
- Uses Ingredient: Meat, Infobox main_ingredient field: cumian, chunjang, meat, vegetables, sometimes seafood
- Uses Ingredient: Vegetable, Infobox main_ingredient field: cumian, chunjang, meat, vegetables, sometimes seafood
In Cuisine: Korean Cuisine, lead paragraph
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
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