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Jjajangmyeon — traditional dish from Incheon, South Korea
Main course Meat

Food Flavour DNA

Nutritional Values

🔥700kcal
💪20gProtein
🌾100gCarbs
🥑22gFat
🌿5gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🫘 Soy 🌾 Gluten

Jjajangmyeon

How to order / say it
Say it 짜장면 — [jah-jahng-myuhn]
Order I'd like the jjajangmyeon, please.
Locally 짜장면 주세요.
Say locally

Noodles in a savory black bean sauce with diced pork and vegetables.

Why try it?

Jjajangmyeon is emblematic of Korean-Chinese fusion in Seoul, where Korean and Chinese cuisines converge into unique, everyday comfort food enjoyed by many.

How it tastes

The noodles offer a smooth and chewy texture, complemented by a rich, savory, and slightly sweet black bean sauce with chunks of pork and vegetables.

Origin & History — first documented: 1910

Introduced in the early 20th century by Chinese immigrants, jjajangmyeon was adapted to Korean tastes, becoming a beloved dish often shared during family gatherings and celebrations.

Recipe

Ingredients

  • 🌾 200 g wheat noodles
  • 🥣 30 g black bean paste
  • 🥩 100 g pork belly
  • 🧄 50 g onion
  • 🥕 50 g zucchini
  • 🍯 10 g sugar

Method

  1. 1 Cook the noodles according to the package instructions and set aside.
  2. 2 Sauté diced pork and onions in a pan until browned.
  3. 3 Add black bean paste and sugar, stir well, then add zucchini.
  4. 4 Toss the cooked noodles in the sauce until evenly coated.

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All Asia recipes — South Korea — Seoul — Jjajangmyeon
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