Jajangmyeon

Dish information

Jajangmyeon (짜장면) is a beloved Chinese-Korean noodle dish that holds a special place in South Korean culinary culture. Its origins trace back to the early 20th century in Incheon's Chinatown, where Chinese immigrants, particularly from Shandong province, adapted the northern Chinese dish 'zhajiangmian' (fried sauce noodles) to local Korean tastes. The key ingredient is chunjang, a thick, salty black bean paste, stir-fried with diced pork (or sometimes seafood), onions, and other vegetables, then spooned generously over thick wheat noodles. Over the decades, the Korean version evolved, becoming sweeter and richer than its Chinese predecessor, characterized by the dark, glossy sauce. Jajangmyeon gained immense popularity, especially after the Korean War, becoming an affordable and satisfying meal. It's often associated with special occasions like graduation ceremonies, moving day, or just a simple family treat. The dish's cultural significance is so profound that it's often the first meal people order when they've just moved into a new home or, symbolically, when restarting their lives. The dish is a testament to cultural fusion, creating a unique culinary identity deeply cherished in Korea.

Timeline

• 1905

  Gonghwachun, the first Chinese restaurant in Korea, opens in Incheon's Chinatown, credited with creating the earliest form of Jajangmyeon.

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  1950s

  Jajangmyeon gains widespread popularity as an affordable and delicious meal after the Korean War.

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  1960s

  Instant Jajangmyeon becomes available, further solidifying its status as a national comfort food.

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  2006

  The original Gonghwachun building in Incheon is converted into the Jajangmyeon Museum, celebrating the dish's history.