The chefs at Incheon, Korea later added in caramel to sweeten it up as well as adding in grains, that darkened the sauce to copy the same jet black-brown color over time.

Originally the sauce that was introduced from China to make the noodle dish, had tasted saltier, richer, and was also of a deep brown color. The common copied features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste.

īoth the name and dish originate from the authentic Chinese dish, zhájiàngmiàn ( 炸醬麵). The restaurant is now the Jajangmyeon Museum. At a time when both Qing and Japanese businesses were competing against each other, Jajangmyeon was offered in 1905 at Gonghwachun ( 공화춘 共和春), a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong region. Jajangmyeon was brought to Incheon, Korea during the late nineteenth century by migrant workers from Shandong province, China. Variants of the dish use seafood, or other meats. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean version from the Chinese dish. It originated in Incheon, Korea where Chinese migrant workers started making zhajiangmian (noodles served with fried bean sauce) in the late 19th century. Jajangmyeon ( Korean: 자장면) or jjajangmyeon ( 짜장면) is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.

Black bean noodles instant