[Wednesday Food Talk] Episode 11


What is Jajangmyeon?

Jajangmyeon, a Korean Chinese cuisine, is a noodle dish topped with a thick sauce made of chunjang, diced pork and vegetables, and sometimes also seafood. It is a very popular dish, and while there is a Chinese counterpart, Jajangmyeon is beloved by all Koreans and is considered a top example of Korean-Chinese cuisine!

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Located in Incheon’s China Town, it has been operating for 30 years. The popular item is their traditional “Uni Jjajang” with its fried egg and sliced cucumbers, with the jjajang sauce that comes with finely diced ingredients. The proud traditions are carried out by the granddaughter of famous restaurant president Gong HwaChun. (A famous Chinese restaurant company owner in Korea)

Educational Insight

Jjajangmyun is a cheap and fast dish enjoyed by Chinese people and made with Chinese style soy bean paste. It was probably introduced by Chinese workers who needed something easy to eat in Korea. It probably first appearance in the 1800s or early 1900s. The jjajangmyun we are eating now however has become Koreanized, and newly introduced from the 1960s.

Chinese Restaurant Fried Egg is Different?

The fried egg from a Chinese restaurant is very different from the fried egg we make at home. They almost fry it in an iron wok with a lot of oil. Done in this manner, the outside is crispy and fried, while the yolk is still soft and runny.


You cannot experience Gong Hwachun’s heritage in the interior

It is a bit removed from China Town, making it a difficult to find

Reasons you have to visit

If you want to eat the very best Jjajangmyun!

The fact that a descendent of Gonghwachun is running the restaurant has a great impact.

A place that maximizes the taste of all its ingredients.


Address 11-32 Gaho-dong, Jung-gu, Incheon

Telephone Number 032-762-9467

Jjajangmyeon 7,000won
Pork Jjajangmyeon 8,000won

Opening Hours 11:30~21:00 (closed Korea new year’s day, Korea Thanksgiving day)





Located in Mapo-gu of Seoul, it opened in 1953 and proudly proclaimed its 63rd year in operation. Throughout this time it has continued its traditions, with its handmade thick noodles its unique selling point throughout the years! You can see them make the noodles right in front of your eyes!

The secret behind the noodles

Every time you thin the noodles it increases its length by 2- normally it is made 27 or 28 its original side. Therefore, a 128 strand noodle will behind 256 strands. But this doesn’t necessarily mean the person who can create 256 noodles is more exceptionally talented. It all depends on how much dough is used at the beginning.

Jjajangmyeon was originally gray?

We are very used to thinking that jjajangmyun is black. However no matter how well you mix ‘chunjang’ and add air, it will never be that color. The color is due to the extra addition of caramel, so grey jjajangmyeon is actually more natural and original.


A bland and unobtrusive flavour

Very inconsistent noodle quality

The unusual visual does have an effect on our perception of flavor

Reasons to Visit

A place that is great to eat at with a group of people

A place you can experience the best noodles

A natural flavour that you find yourself inhaling!



Address B1, 140 Mapo-dong, Mapo-gu, Seoul

Telephone Number B1, 140 Mapo-dong, Mapo-gu, Seoul

Jjajangmyeon 5,000won
Special Jjajangmyeon 6,000won

Opening Hours 11:30~21:00 (closed Korea new year’s day, Korea Thanksgiving day)





Located in Incheon’s China Town, they are famous for their 100 year Jjajang and their White Hundred Year Jjajang. Although it has only been operating for 8 years, it has sent a new standard amidst the vastly experienced chefs and Chinese restaurants.

Korean Soybean Paste

It is stored in an air tight container, and then the door is left open just a little bit which darkens the soy paste from yellow to deep brown

Chinese Soybean Paste

After soaking it in water and flipping it once to create air pockets, it is constantly watered which helps to create its dark coloring.

The role of MSG

MSG was around even 100 years ago. A Japanese company named “Ajinomoto” in 1909 acquired a patent for an ingredient that helped enhance the savoury flavours, and increased their profits vastly by using it in their food. Ajinomoto first introduced MSG in Korea in 1910, and soon it spread quickly through China and Thailand.


If you are expecting your atypical Jjajangmyeon, you will be disappointed

Because there is no sweet flavour, you can taste the saltiness more

Reasons you have to visit

A unique jjajang you can only taste here

Going past whether it is really the jjajang of 100 years ago, it is a very tasty restaurant

If you upload photos on SNS you can attract a lot of interest and likes!

Address 9-11 Gaho-dong, Jung-gu, Incheon

Telephone Number 032-773-3838


One hundred years Jjajangmyeon 7,000won

Opening Hours 11:30~21:30

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