Jajangmyeon () or jjajangmyeon () is a Chinese-Korean noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It originated in Incheon, Korea where Chinese migrant workers started making zhajiangmian (noodles served with fried bean sauce) in the late 19th century. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean dish from the Chinese version. Variants of the dish use seafood, or other meats. History Jajangmyeon was brought to Incheon, Korea during the late nineteenth century by migrant workers from Shandong province, China. At a time when both Qing and Japanese businesses were competing against each other, Jajangmyeon was offered in 1905 at Gonghwachun (), a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong region. The restaurant is now the Jajangmyeon Museum. Both the name and dish originate from the Chinese zhájiàngmiàn (). The common features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste. Originally the sauce that was introduced from China to make the noodle dish, had tasted saltier and was also of a brownish colour. The chefs at Incheon, Korea later added in caramel to sweeten it up as well as adding in grains, that darkened the sauce to looking jet black over time. Yong Chen, an associate history professor at the University of California, Irvine, has said that although the dish "began as the Northern Chinese noodle-and-ground pork dish zhájiàngmiàn, today it is thoroughly Korean." In the mid-50s in South Korea, immediately after the Korean War, jajangmyeon was sold at low prices so that anyone could eat it without burden. The new Korean-style jajangmyeon began to gain explosive popularity among the many merchants visiting the port of Incheon, which was the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country. Name Jajang (; alternatively spelled jjajang ) is derived from the Chinese word zhájiàng (), which means "fried sauce". Myeon () means "noodles". The Chinese characters are pronounced jak () and jang () in Korean, but the noodle dish is called jajangmyeon, not jakjangmyeon, because its origin is not the Sino-Korean word, but a transliteration of the Chinese pronunciation. As the Chinese pronunciation of zhá sounded like jja (rather than ja) to Korean ears, the dish is known in South Korea as jjajangmyeon, and the vast majority of