Jjajangmyeon to Jjamppong: noodles marked by coming of age
Like many Korean Americans, I grew up eating jjajangmyeon (pronounced jah-jahng-myuhn)—a comforting bowl of chewy noodles topped with a thick black bean sauce made with onions, pork and just enough sweetness to make it feel like a treat. It was our version of mac and cheese: warm, familiar and endlessly satisfying.
When I was in college, my best friend and I had a weekly tradition: we’d meet at our favorite Korea-town spot, Young King Chinese Restaurant, order two jjajangmyeons and a plate of tangsuyuk (Korea’s take on sweet and sour pork) and talk about life. Back then, we never looked at the rest of the menu—we had our go-to order and it never let us down.
Jjamppong in the bowl at bottom (red), Jjajangmyeon is top left (black) and tangsuyuk is on the right.
As a kid, there was another dish on the table though, just not ours: jjamppong (jahm-pohng). My parents and other older relatives always ordered it. A bold, spicy seafood noodle soup with a deep red broth and a generous mix of shrimp, squid and mussels. For us kids, it was just…too much. Too spicy. Too fishy. Too grown-up. But not long ago, I found myself back at Young King. This time in my mid-thirties, I ordered the jjamppong. And it changed everything. The rich seafood flavor, the slow-building heat, the depth—it was like discovering a whole new language of taste. I suddenly got it. And just like that, I realized I’d crossed over: I was now the adult who prefers jjamppong.
Maybe it’s silly to say a bowl of noodles can mark a life shift, but for me it did. And honestly? I kind of love that.
Young King has been serving up Korean-Chinese comfort food in Koreatown for over 30 years. If you’re curious, go with a friend and order both dishes, jjajangmyeon and jjamppong, then swap halfway. Think of it as a taste test, or a tiny coming-of-age journey of your own.
Young King Chinese Restaurant, 3100 W. Olympic Blvd.
JaeBap, 36, has lived in Koreatown for the past 24 years. He says, “I’ve had the privilege of watching the neighborhood evolve while staying connected to its culinary roots. I know where to find the best seolleongtang, the most flavorful kimchi jjigae and the hidden spots that even longtime locals might overlook. I appreciate the stories behind each dish and the restaurants that have preserved these traditions for decades. For more insights, recommendations and deep dives into Koreatown’s dynamic food scene, stay tuned for future articles. There’s always another incredible meal waiting just around the corner.”
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