JJAJANGMYEON is a dish of stir-fried vegetables and meat in CHUNJANG (Chinese soybean paste) mixed with noodles, and originated in China. It dates back to the late 19C and early 20C, and its origins are '炒醬麵(CHAO-JANG-MEN)' in China's Shandong Peninsula. After Incheon opened, JJAJANGMYEON was first sold in 1905 at a restaurant called ‘GONG HWA CHUN’ in Incheon’s Chinatown. Today's JJAJANGMYEON was transformed into a Korean style when immigrants from China settled in Incheon.

JJAJANGMYEON is a dish made of wheat flour and topped with a black sauce based on CHUNJANG (Chinese soybean paste). The sauce is made by frying CHUNJANG, pork, onions, pumpkin, and potatoes, and this sauce determines the taste of JJAJANGMYEON. Traditionally, noodles were made by pulling flour dough into long strips by hands, but these days, noodles made by machine are mainly used. As JJAJANGMYEON was transformed into Korean style, it became sweeter and the sauce became thicker, developing to suit the tastes of Koreans. In this process, it established itself as a unique ‘Korean-style Chinese cuisine.’

Today, JJAJANGMYEON is one of the most popular restaurant menu items in Korea, and is especially popular for home delivery. There is a culture of eating JJAJANGMYEON on special days such as entrance ceremonies, graduation ceremonies, and moving days, and every year on 14th APR, 'Black Day', there is an event where people who are not in a relationship eat JJAJANGMYEON.JJAJANGMYEON is not spicy so that it can be popular among foreign tourists. And it's known as a representative Korean-style Chinese dish along with JJAMPPONG (Spicy Seafood Noodle Soup) and TANGSUYUK (Deep-fried Pork with Sweet and Sour Sauce)