jajangmyeon

Jajangmyeon () or jjajangmyeon () is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon. The Korean variant of the dish uses a darker and sweeter sauce than the Chinese version. Variants of the dish use seafood, or other meats.

== Name == Jajang or jjajang is borrowed from the Chinese word zhájiàng (), which means "fried sauce", while myeon (; 麵) means "noodles", itself a Sino-Korean loanword in place of the native guksu (). The Chinese characters are pronounced jakjang () in Korean, but the noodle dish is called jajangmyeon, not *jakjangmyeon, because its origin is not the Sino-Korean word, but a transliteration of the Chinese pronunciation. As the Chinese pronunciation of zhá sounded like jja (rather than ja) to Korean ears, the dish is known in South Korea as jjajangmyeon, and the vast majority of Korean Chinese restaurants use this spelling.