Zhajiangmian, commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg. In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity and ubiquitous nature.
A bowl of zhajiangmian garnished with cucumber
Zhajiangmian served in Beijing
Zhajiangmian and wonton noodles served in Yuen Long, Hong Kong
Zhajiangmian and donburi served in Japan
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. It originated in Incheon, Korea where Chinese migrant workers brought over zhajiangmian from Shandong in the late 19th century. Modifications in Korea such as a darker and sweeter sauce differentiate the Korean version from the Chinese dish. Variants of the dish use seafood, or other meats.
Jajangmyeon
Jajangmyeon topped with a hard-boiled egg, julienned cucumber, and toasted sesame seeds
Gan-jjajang
Jaengban-jjajang