Itaewon Jjajang – Jjajangmyeon in Singapore

You can discover Itaewon Jjajang restaurant, a great place to enjoy Jjajangmyeon in Singapore, from within Tanjong Pagar neighborhood, at 64 Peck Seah Street.

The outlet, open to customers since January 2021, serves delicious Korean-Chinese fusion cuisine, with the signature menu item being Jjajangmyeon, a Chinese-style Korean noodle dish.

Itaewon Jjajang Restaurant in Singapore.

Beyond Jjajangmyeon, other highlights from the menu include the likes of Yangjangpi, Kimchijeon (kimchi pancake), Kkanpunggi, Tangsuyuk, as well as Jjamppong.

Jjamppong in Singapore.

Jjamppong.

In terms of décor, the restaurant interiors are done in minimalistic style with a palette of shades of brown and a mix of wooden structures & brickwork.

Korean-Chinese Fusion Restaurant in Singapore - Itaewon Jjajang.

For a more private dining experience, there are four private dining areas that are suitable for, say, intimate family gatherings and business meals.

Itaewon Jjajang – Jjajangmyeon in Singapore
64 Peck Seah Street
Singapore 079325
Opening Hours: Tuesday-Sunday 11:30am-3pm, 5pm-10pm
facebook.com/itaewonjjajang/

You can learn more about Itaewon Jjajang restaurant and their Jjajangmyeon in Singapore from the official social media channels, including Instagram at instagram.com/itaewonjjajang.sg/.

Following the social media pages, you’ll stay updated on the menu items, promotions, events at the outlet, changes to opening hours, and more.

What Is Jjajangmyeon? Itaewon Jjajang

Jjajangmyeon (짜장면) is a popular Korean noodle dish that features thick wheat noodles coated in a rich, savory black bean sauce. It is a staple of Korean cuisine and is often considered to be one of the most iconic dishes of South Korea.

Origins of Jjajangmyeon

Jjajangmyeon is believed to have originated in Incheon, South Korea, in the late 19th century. It is thought to have been inspired by the Chinese dish zhajiangmian (炸酱麵), which features a similar black bean sauce. However, the Korean version of the dish has evolved over time to suit Korean tastes, with a darker and sweeter sauce that is often made with more vegetables.

Key Ingredients of Jjajangmyeon

The main ingredients of jjajangmyeon are:

Black bean sauce (chunjang): This is the foundation of the dish, and it is made from fermented soybean paste, flour, sugar, and other seasonings.

Pork: Diced pork is typically used in jjajangmyeon, but other meats can also be used, such as seafood or tofu.

Vegetables: Common vegetables in jjajangmyeon include onions, carrots, and scallions.

Noodles: Thick, flat noodles are used in jjajangmyeon. These noodles are often made from wheat flour and are similar to udon noodles.

Variations of Jjajangmyeon

There are many variations of jjajangmyeon, but some of the most common include:

Samseon jjajangmyeon: This version features seafood instead of pork.

Jaengban jjajang: This version is stir-fried and served on a large platter, family-style.

Jjajangbap: This version features the jjajang sauce over rice instead of noodles.

Serving and Eating Jjajangmyeon

Jjajangmyeon is typically served piping hot in a large bowl. It is often garnished with a sprinkle of sesame seeds and scallions. The noodles are typically served with a side of kimchi or pickled radishes.

To eat jjajangmyeon, you can either mix the sauce and noodles together or eat them separately. Many people enjoy adding a fried egg to their jjajangmyeon, which can add a runny yolk and a bit of richness to the dish.

Jjajangmyeon is a delicious and satisfying dish that is loved by people of all ages in Korea. It is a great introduction to Korean cuisine and is sure to please your taste buds.