In the mid-50s in South Korea, immediately after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden. Yong Chen, an associate history professor at the University of California, Irvine, has said that although the dish "began as the Northern Chinese noodle-and-ground pork dish zhájiàngmiàn, today it is thoroughly Korean." The chefs at Incheon, Korea later added in caramel to sweeten it up as well as adding in grains, that darkened the sauce to looking jet black over time. Originally the sauce that was introduced from China to make the noodle dish, had tasted saltier and was also of a brownish colour. The common features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste. īoth the name and dish originate from the Chinese 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 dish from the Chinese version. It originated in Incheon, Korea where Chinese migrant workers started making zhajiangmian (noodles served with fried bean sauce) in the late 19th century. Jajangmyeon ( 자장면) or jjajangmyeon ( 짜장면) is a Chinese-style Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables.
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