Jajangmyeon has a black sauce, and visually it looks a little unusual – with yellow pickled radish as an optional and very delicious side and an egg, if the menu says so. Jajangmyeon is directly translated as noodles with black bean sauce, and it was originally a Chinese dish that first appeared in the port city of Incheon.
Jajangmyeon is derived from a transliterated Chinese word for fried sauce and the Korean word myeon for noodles. The black bean sauce (called chunjang in Korean) is fried together with other ingredients such as meat, seafood, ginger and garlic, potatoes, zucchini, cabbage, soup stock and starch slurry. Meanwhile, the toppings can vary according to the consumers’ taste – sometimes it can be julienned cucumber, an egg, or bamboo shoots.