Jajangmyeon or Jjajangmyeon, literally translated as "fried sauce noodle", is a Korean Chinese hybrid noodle dish adopted by Chinese immigrants to suit the palate of locals in Korea. It features a bowl of chewy plain noodles covered in a thick sauce made from Chunjang, diced pork and vegetables, topped with sweet and sour pickled radish and kimchi.
The Chinese version and the root of this dish is Zhajiangmian, the main difference would be the black bean sauce: Zhajiangmian doesn't seem to have a set "Jang"(sauce) that gets used, but it's usually Tian Mian Jiang (the Chinese equivalent of Chun Jang), with a combination of other sauces such as Hoisin Sauce, Douban Sauce and sometimes sesame sauce in the southern part of China. While Jjajangmyeon's sauce is black, lumpy and veggie-heavy, Zhajiangmian sauce is brown, without starch slurry, with a similar consistency to Italian ragù sauce using minced meat.
In this Jjajang collection, you will find instant Jjajangmyeon noodles from Korea and Zhajiangmian noodles from China and Taiwan. There is also Jjajangmyeon Sauce from Assi available if you'd like to make your own in your kitchen.