[6] The lack of acknowledgment faced tough criticism from the supporters of the spelling jjajangmyeon, such as Ahn Do-hyeon, a Sowol Poetry Prize winning poet.

[10] At a time when both Qing and Japanese businesses were competing against each other, jajangmyeon was offered at the Chinese restaurant Gonghwachun in Incheon Chinatown, which was founded in 1905 and run by an immigrant from the Shandong region.

The common copied features of both are pork, long wheat noodles, and a sauce made from fermented soybean paste.

[10] Originally the sauce that was introduced from China to make the noodle dish was saltier, richer, and of a deep brown color.

[13] The new Korean-style jajangmyeon became popular among merchants visiting the port of Incheon, the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country, being recognized as its "own dish" rather than a copied version of the traditional Chinese one.

Instant jajangmyeon products, such as Chapagetti, Chacharoni, and Zha Wang, are instant noodle versions of jajangmyeon consisting of dried noodles that are boiled in the same manner as ramyeon, using dried vegetable pieces that are drained and mixed with jajang powder or liquid jajang sauce, as well as a small amount of water and oil.