Jajangmyeon
| 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 |
| Korean name | |
| Hangul | 자장면 |
| Hanja | 자장麵 |
| RR | jajangmyeon |
| MR | chajangmyŏn |
| IPA | [tɕa.dʑaŋ.mjʌn] |
| Alternate spelling | |
| Hangul | 짜장면 |
| Hanja | 짜장麵 |
| RR | jjajangmyeon |
| MR | tchajangmyŏn |
| IPA | [t͈ɕa.dʑaŋ.mjʌn] |
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 is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood, or other meats.