Korean black noodles or often called “Jajangmyeon” is unique for its connoisseurs, the price is affordable and there is a delivery service in South Korean restaurants making jajangmyeon easily accessible for its connoisseurs, another unique thing Jajangmyeon is often called noodles for singles or people who do not have a lover, there is a designation “black day” right on April 14 as a special day for singles in South Korea to enjoy jajangmyeon.

The origin of black noodles

In the era of the Joseon dynasty in 1905, Chinese people brought a new culture in the form of culinary known in China as “zhajiangmian” and known by South Koreans as jajangmyeon. The Chinese introduced this culinary with a dark brown color, salty taste, and was modified by chefs in Incheon according to the taste image of the South Korean population.
After the Korean War in the mid-50s, jajangmyeon gained popularity among the people of Incheon precisely when the port of Incheon became one of the centers of trade in South Korea, serving jajangmyeon at that time which was estimated at a price of 15 won so that jajangmyeon was considered one of the expensive dishes that not everyone or everyone could eat. With the rapid development and popularity of “jajangmyeon” is recognized as a “signature” or “own dish” and not a copy of traditional Chinese cuisine by South Koreans.

What are black noodles?

Jajangmyeon is derived from the Chinese words Jajang (자장; or spelled jjajang 짜장) meaning “fried sauce” and Myeon (면) meaning “noodles”. Jajangmyeon or noodles with black soy bean sauce is a South Korean specialty that can be enjoyed by people of all ages at an affordable and easily available price.

Composition

1. Noodles
Jajangmyeon uses wheat flour as the main ingredient in making noodles with a thick and chewy texture. There are two types of noodles sold in the market, frozen noodles and dry noodles, and each restaurant has its own noodle recipe so it has its own characteristics.
2. Sauce
Chunjang or black sauce that complements jajangmyeon is a black soybean paste made from fermented black soybeans, wheat flour and caramel sauce. According to the taste buds, chunjang sauce is found in many flavors in Korean markets, such as chunjang with a more salty, sour or sweet taste. Chunjang is topped with zhuccini, chopped shallots and seafood or red meat. The essence of cornstarch is added to make the chunjang sauce thick.

Variations

a. Ganjajangmyeon (간자장면) : noodles and sauce served separately.
b. Samseon jajangmyeon (삼선자장면) : served by mixing the sauce and noodles, there is a mixture of seafood such as squid, sea cucumber and shrimp, fish is not included in the sauce.
c. Samseon ganjajangmyeon (삼선간자장면) : noodles and sauce served separately with seafood mixed in.

d. Jajangbap is another type of food consisting of rice served with jajang sauce.

Ganjajangmyeon

Samseon jajangmyeon

Jajangbap

Jajangmyeon fun facts!!!

1. Jajangmyeon currently has an affordable price in Korean restaurants of around 3,500 won or Rp. 41,430 per portion.
2. There is one man in Korea who is famous for consuming jajangmyeon for 5 years and is known as the symbol of jajangmyeon in Korea.
3. Jajang gobbaegi (자장 곱빼기) is two jajangmyeon served in one bowl.
4. Singles often eat this dish on Black Day on April 14.
5. In the past, jajangmyeon was known as a luxury food due to limited raw materials, therefore one bowl of Jajangmeon is set at a high price, thus not everyone can enjoy it.
6. There is a special Jajangmyeon museum in Incheon’s Chinatown area that opened in 2012, this museum specifically displays and tells the origin of Jajangmeon.