Anytime you see a Korean in a Chinese-Korean restaurant, chances are they're eating jajjyeongmyeon. I can't for the life of me figure out why. I don't like Koreanized Chinese food, but when I do eat it, jajangmyeon certainly wouldn't be my first, second, or even third choice.
Look at this fucking black filth-
Pictured here is actually kanchajyeong, which is similar except the sauce is served separate and lacks starch. It tastes mildly better but is still bad.
My mom used to make the real stuff, Ja jiang mian, and which is ground pork in a black bean sauce because it was cheap and I would eat it, provided I was hungry enough. It tasted ten times better than the Korean version and it was still crap.
In the Korean version, the black sauce seems to completely neutralize the flavor of the onions and salt, which shouldn't be possible, and then they've taken away the meat as well, just in case that might've tasted like something.
The black sauce neutralizes the flavor of the onions and salt, which shouldn't be possible, and then they've taken away the meat as well, just in case that might've tasted like something. It's very unique in the sense that the displeasure you'll get from eating this comes not from the taste, but the lack thereof.
Final taste assessment: Water with a hint of shit. It'll have you asking, "How could something that looks so vile taste so neutral?"