Jajang

Jajang (Korean: 자장) is a type of Korean-Chinese cuisine, specifically a dish of hand-pulled noodles topped with a thick sauce made from black beans (or black bean paste), vegetables, and sometimes meat. The dish is known for its savory and slightly sweet flavor, with a rich, umami taste derived from the fermented black beans. Jajangmyeon (자장면), the noodle dish, is the most popular form of jajang, often enjoyed in Korea as a comfort food or as a celebratory meal, particularly on Korean Black Day (April 14th). The dish has its roots in Chinese cuisine but has been adapted and popularized in Korea, where it is now a staple of Korean-Chinese restaurants. In Hebrew, the dish might be referred to as "ג'אג'אנג" (pronounced "jah-jang"), though it is not widely known outside of Korean communities. In Chinese, it is called "炸酱" (zhájiàng), which translates to "fried sauce." The dish is also popular in Japan, where it is known as "jajangmyeon" (ジャジャン麺) and is often served with a side of danmuji (yellow pickled radish).