Herald, Korea (2022-03-24). "[Visual History of Korea] Jjajangmyeon, Korean Chinese dish invented in Incheon by Chinese migrant workers". The Korea Herald . Retrieved 2023-01-22. When I was in Korea 50 years ago I ate this dish at least once per week. It was 60 won, which was about 15 cents. I learned to choose the chinese restaurants with the most taxicabs at lunch time, and looking around I could see that 3 out of 4 were enjoying jjajameung! Bingo! This is the place! a b c d e 원, 호성 (19 August 2015). "집밥 백선생' 백종원이 알려주는 짜장면의 종류, 간짜장·유니짜장·쟁반짜장의 차이는?". Sports Q (in Korean) . Retrieved 22 July 2017.

Your jjajangmyeon looks very delicious with lots of sauce! By the way, you can add more chunjang instead of salt if you make it again. https://www.maangchi.com/ingredient/chunjang Kim, Tae-kyung; Park, Cho-rong (2014). "Pronunciation Errors in Korean Syllable Coda by Native Chinese Speakers". Journal of Korean Language and Culture. 55: 5–34 – via DBpia. Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.Jaengban-jjajang ( 쟁반짜장) – Jajangmyeon made by stir-frying the parboiled noodles with the sauce in a wok, and served on a plate instead of in a bowl. Jaengban means "plate" in Korean. [15]

The video has been watched 7,510,770 times on YouTube & has been liked 136,806 times. It's a video remake that was uploaded on August 29, 2012. If you try making this upgraded version of Jjapaghetti at home, tag us on IG – we love flipping through your creations in the morning!Variations of the jajangmyeon dish include gan-jjajang, jaengban-jjajang, yuni-jjajang, and samseon-jjajang. [15]