What Korean-Chinese noodle dish is made with a thick black bean sauce?

The Korean-Chinese noodle dish made with a thick black bean sauce is Jjajangmyeon.

Jjajangmyeon consists of wheat noodles topped with a sauce based on chunjang, a fermented black bean paste. The sauce commonly includes diced pork and vegetables such as onion, zucchini, cabbage, or potato. It is typically served with yellow pickled radish, called danmuji, which provides a crisp, tangy contrast to the rich sauce.

The dish developed in Korea from the Chinese noodle dish zhajiangmian. Shandong Chinese migrants introduced the culinary tradition to Incheon in the late nineteenth century, and Korean cooks gradually made the sauce darker, sweeter, and more suited to local tastes. Gonghwachun, a Chinese restaurant established in Incheon in 1905, is closely associated with its early history.

The spelling Jjajangmyeon is a standard Korean form, while jajangmyeon is also accepted. The doubled consonant became officially recognized in South Korea in 2011. It is not the same as jjamppong, a spicy seafood noodle soup, or japchae, stir-fried glass noodles with vegetables.