Jajangmyeon
Korean Chinese-style noodle dish / From Wikipedia, the free encyclopedia
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Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.[2] It originated in Incheon, Korea where Chinese migrant workers brought over zhajiangmian from Shandong in the late 19th century. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean version from the Chinese dish. Variants of the dish use seafood, or other meats.[3][4]
Quick Facts Alternative names, Type ...
Alternative names | Jjajangmyeon |
---|---|
Type | Korean Chinese cuisine, Myeon |
Place of origin | China (original) Korea (introduced)[1] |
Region or state | East Asia |
Main ingredients | cumian, chunjang, meat, vegetables, sometimes seafood |
Similar dishes | Zhajiangmian |
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Quick Facts Hangul, Hanja ...
Korean name | |
Hangul | 자장면 |
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Hanja | 炸醬麵 |
Revised Romanization | jajangmyeon |
McCune–Reischauer | chajangmyŏn |
IPA | [tɕa.dʑaŋ.mjʌn] |
Hangul | 짜장면 |
Hanja | 炸醬麵 |
Revised Romanization | jjajangmyeon |
McCune–Reischauer | tchajangmyŏn |
IPA | [t͈ɕa.dʑaŋ.mjʌn] |
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