WHAT IS JJAJANGMYEON?
At the end of the 19th century, Chinese immigrants began settling in Incheon, a port city west of Seoul. This area became to what is still known today as Incheon Chinatown. It is here where Chinese restaurants began in Korea.
It was said that in 1905, a Chinese restaurant called Gong Hwa Chun in Incheon Chinatown started serving Jjajanmyeon, which was based on the Chinese zhajiangmian (炸醬麵 – literally, “fried sauce noodles”) that originated from the San-Dong region in China. The local chefs had to improvise the dish to suit the native Koreans taste bud to sweet flavor. Chefs started adding caramel to the dish, which gave birth to the original Cha Chang Mein. Ingredients started to be manipulated and eventually, chefs started to create the sauce with black bean soybean paste.
Jjajangmyeon is a non-spicy dish of thick noodles made from white wheat flour. The noodles are served with a thick, dark-brown, sweet sauce which is made from a salty black bean soybean paste called Chun Jang (춘장).
Additional toppings include diced onions, minced pork/beef and sometimes other vegetables.
HOUSE OF JOY METHODS
Love and care are put into every dish that is served.
All ingredients are fresh from the market and we make sure that quality is put into every dish.
We use traditional San-Dong (Northern China) wok style for our cooking.
All noodles are hand-made from scratch utilizing white wheat flour.