Black Bean Sauce with Noodle / Jajangmyun

Most famous Korean Style Chinese Noodle in Korea

Jajangmyun 짜장면

This noodle represents Korean-Chinese restaurant.
Originally it is Chinese noodle called "Zhajianmian" that is very different from Korean "Jajangmyun" about ingredients and taste-wise. People says it was created in early 1900 by Chinese people who were living in Incheon harbor that was opened the area to overseas trade at the moment. At the beginning, it was for the Chinese worker, but later it was adapted to local ingredients and taste for Korean to enjoy.

The black bean sauce on top of hand-pulled wheat noodle is the mixture of deep-fried black soybean paste, stir fried diced pork or beef, various vegetables such as zucchini, cabbage, onion, potato, and starch for a thick consistency. You have to mix noodle and sauce by yourself due to it just is served the thick sauce and warm noodle in a bowl, but I recommend mixing very gently or sauce will be spattered your face or clothes.

The Korean black bean sauce is made from roasted black soybean and caramel, so when it is cooked it contains sweet bean taste. I remember that other black dishes I ordered in China and USA totally disappointed me because it was salty and very different from what I expected.

In 1970's there was government campaign to encourage flour-based meals, this noodle was getting popular as well as Ramyun.
In 1980's it was No its menu for family dinner in a restaurant when you celebrate something like a birthday, graduation, and matriculation. If kids get the sweet sour pork with it, it was the happiest moment. ^^
As reflecting its popularity, many food companies made black bean source Ramyun.

Nowadays, the price was almost same as other meal for one person, but it was always cheaper before. Even there was a rumor that government controlled its price not to go high because it was for ordinary people.

It was most famous and popular noodle dish for kids before pizza and hamburger got popular. The popularity is not same as before, but still people love it and some people celebrate the day called "Black day" in Korea. It is the day to have this noodle that singles who don't get any chocolate and candy on Valentine's day and White day.

Many Korean add a little of red hot chili pepper powder before mixing it to reduce greasy taste of it. Korean Chinese foods are less greasy compared to Korean; it is sill greasier. You may try to add it and you can tell the difference. ^^
It always served with pickled radish, sliced raw onion, and a little bit of black bean sauce for onion. You also can try uncooked black bean paste.

After it is mixed, it does not look as before, but you have it, then you will love it.
Some Korean chefs serve this Korean style Chinese noodle even in China and Taiwan, and they love it.

The reason why I labeled in Fast Meal is that it takes about 2 min 30 seconds to come in front of you from ordering.

Variations of noodle

-Gan Jajang : Jajangmyun with no starch and it has a stronger taste, but a little greasier.
-Samseon Jajang : 3 kind of sea foods are added such as shrimp, squid, mussel, etc.
-Uni Jajang : Chopped meat and vegetables
-Sachoen Jajang : Spicy like Sichuan-style Chinese cuisine
-Jaengban Jajang : Server for 2person in a plate with sea foods and a little spicy
-Jajangbap : Black bean sauce and sunny side up egg on rice.

This is not an instant noodle, but it is served very fast in the restaurant.
Regular Jajangmyun will cost you around 4,000 ~ 5,000 Korean Won.

This time you are the one who needs to try in Korea.
Why not, eh?