most common use for the sauce, chunjang may also be served as an accompaniment to sliced raw onions. In most Korean-Chinese restaurants, raw onions, chunjang, and danmuji (yellow pickled radish) are the basic side dishes. Korean chunjang is similar to the Shandong-style tiánmiànjiàng, as it was first used in Incheon Chinatown, where the majority of restaurants were run by Chinese immigrants from Shandong. However, now most Korean-Chinese restaurants are run by Koreans, and chunjang has adapted to Korean tastes, as have other Korean-Chinese dishes and ingredients. Gallery See also Doubanjiang Peking duck Hoisin sauce Jajangmyeon Teriyaki Tamari Zhajiangmian List of Chinese sauces List of condiments List of fermented soy products References Chinese condiments Chinese cuisine Chinese sauces Korean cuisine