짜장면 – Jjajangmyeon (Blackbean Noodles)

Jjajangmyeon is a noodle dish topped with sweet and thick black bean paste (jjajang). Like jjamppong, this Korean dish was also introduced by Chinese immigrants when they came to Korea and  then evolved also to suit the Korean taste.

What makes jjajangmyeon special to me is the fact that it was the first noodle dish I tried here in South Korea. I have to admit that when I first saw it I did not consider the appearance appealing. However, when I tried  it, I came to like the taste. Later, I would refer to it as “black spaghetti.”

The black bean paste (jjajang) is made of chunjang, meat, and vegetable. The meat usually used is pork. I have yet to see (and try) a serving of  this noodle dish mixed with beef.  Seafood can be used as an alternative to meat.