Jajangmyeon originated here

Jajangmyeon (black soybean noodles) is definitely one of Korea's favorite foods and is said to have originated in Incheon's Chinatown. Actually, Jajangmyeon is a Korean version of Chinese vermicelli noodles. Chunjang soy sauce, chopped beef, and vegetables that have been cooked in cooking oil are combined to create a thick sauce for this meal. Additionally, seafood can be found in this meal.

Jajangmyeon uses large noodles, either hand-made or pulled with a mixer with water, salt, and baking soda. The ingredients for the Jajang sauce are Chunjang soybean sauce, soy sauce (or oyster sauce), meat (usually pork, but occasionally beef), seafood (typically squid or shrimp), flavoring (scallions, ginger, and garlic), vegetables (typically green onions, squash or Korean squash or cabbage), broth, and soluble starch. When Jajangmyeon is served, it is garnished with thinly sliced cucumbers, green onions, boiled or fried eggs, blanched shrimp, or thinly sliced fried bamboo shoots. Salted yellow radish, sliced raw onions, and Chunjang sauce are included in this meal.

Jjajangmyeon has roughly 700 kcal or 28 percent of the daily calorie requirement for males and 35 percent for women in Korea.

At Gonghwachun, one of the largest and most well-known Jajangmyeon restaurants in the whole nation, visitors may savor the tastes of this delectable food. Or, find out more about the cuisine at the Jjajangmyeon Museum, which provides an overview of its history and impact on the nation through a number of exquisitely designed exhibitions.