Jajangmyeon was first created in the city of Incheon, where early Chinese migrants to Korea began to settle in the late 19th century. The dish was arguably first developed in a Chinese restaurant called Gonghwachun (공화춘; 共和春 – meaning Republican Spring) in Incheon around 1905. The city of Incheon sponsored the “100 year anniversary of the birth of jajangmyeon” in 2005.[1]

The dish originated from zha jiang mian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zha jiang mian, as Korean zajangmyeon uses black Korean chunjang including caramel, and onions that Chinese zha jiang mian does not use. Korean-style jajangmyeon has also been gaining popularity in China recently.[1]

I heard rumors this was the dish that was re-created into spaghetti and meat sauce in Italy. Don’t know if that is true or not, but always satisfying.

Here is a link to help clarigy http://en.wikipedia.org/wiki/Jajangmyeon