description Jajangmyeon Overview
Jajangmyeon is a Korean-Chinese noodle dish of thick wheat noodles topped with a black sauce made from chunjang (fermented black soybean paste) stir-fried with pork and vegetables, introduced to Korea by Chinese immigrants in the late 19th century and now a Korean cultural staple eaten on Black Day (April 14).
insights Ranking position
Jajangmyeon ranks #106 of 212 in the Noodle Dish ranking, behind Boat Noodles, ahead of Pasta Puttanesca.
help Jajangmyeon FAQ
What is jajangmyeon sauce made of?
Jajangmyeon is topped with a black sauce made from chunjang, a fermented black soybean paste. The paste is stir-fried with diced pork and various vegetables.
Is jajangmyeon a Chinese or Korean dish?
Jajangmyeon is a Korean-Chinese noodle dish that was introduced to Korea by Chinese immigrants in the late 19th century. It has since become a massive cultural staple in South Korea.
What type of noodles are used for jajangmyeon?
The dish utilizes thick, handmade wheat noodles. These noodles are topped with a savory black sauce made from stir-fried chunjang (fermented black soybean paste), pork, and vegetables.
Why is jajangmyeon eaten on Black Day in South Korea?
Because of its distinct black sauce, jajangmyeon is traditionally eaten by singles on Black Day (April 14th) in South Korea. The dish itself consists of thick wheat noodles topped with a dark chunjang sauce introduced by Chinese immigrants in the late 19th century.
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