Jajangmyeon is the quintessential dish of Korean-Chinese cuisine, a unique fusion that has evolved into its own distinct genre in South Korea.

This comforting bowl of noodles is topped with a thick, savory sauce made from black bean paste, pork and vegetables — a favorite among Koreans of all ages, enjoyed on various occasions.

For older generations, jajangmyeon carries a deep nostalgia, once a rare treat reserved for special moments such as graduations, exam days and birthdays. Even today, it remains one of the most popular delivery foods, often ordered on hectic moving days or when time is short.

The key to its rich flavor lies in the sauce, known as “chunjang.” This Korean adaptation of a Chinese black sauce is made from fermented wheat flour, soybeans and caramel. Stir-fried with pork and vegetables such as onions, cabbage and zucchini, the result is a harmonious balance of sweet and savory flavors that makes jajangmyeon a beloved dish throughout South Korea.

The instant noodle versions of jajangmyeon are also widely popular among Koreans and have gained global recognition, especially after one was featured in the film “Parasite.”

In home cooking, the noodles can be swapped with plain rice, resulting in a variation known as jajangbap.

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