Like in the United States, South Korea has a huge Chinese food takeout culture. Also like in the United States, Korean Chinese food has adapted and changed until it no longer tastes authentic to match the Korean preferences and palate. Undoubtedly, the most famous Korean-Chinese dish in and outside of South Korea is jjajangmyeon, a wheat noodle dish topped with a thick brownish-black sauce. The sauce used for jjajangmyeon is known as jjajang (짜장)–otherwise known as ‘fried sauce.’ The main ingredient of the jjajang sauce is ‘chunjang’ (춘장). Here, we will discuss chunjang as an ingredient as well as Korean-Chinese dishes made using this sauce.
Do you enjoy eating ‘tteokbokki’ (떡볶이), a Korean dish made by mixing rice cakes in spicy red sauce? What about ‘jajangmyeon’ (짜장면), a Korean-Chinese noodle dish made with a fermented black bean sauce? If so, you will love ‘jajang tteokbokki’ which combines the rice cakes from the tteokbokki with the sauce from the jjajangmyeon.