No, it is not jjajangmyeon! Yes, I know it looks the same and the menu states so in English but it actually reads jaengban-jjajang in hangul!

It may not be visibly apparent but there are subtle differences between each of these variants of jjajangmyeon (lifted courtesy of Wikipedia haha):

1. Gan-jjajang (간짜장 or dry JJM) is essentially JJM with a dry sauce, made without adding water/stock and starch slurry. The sauce is therefore thicker and more flavourful.

2. Jaengban-jjajang (쟁반짜장 or "plate" JJM) – Jaengban means "plate" in Korean. This dish is made by stir-frying the parboiled noodles with the sauce in a wok, and served on a plate instead of in a bowl. The taste is therefore more consistent because the sauce has already been tossed with the noodles. Meant for sharing.

3. Samseon-jjajang (삼선짜장) – JJM is pork-based so this is the seafood version which incorporates seafood such as squid and mussel. It can also go by haemul-jjajang.

There are of course combinations of variants and I will not go into jjajang-bap or jjajang-tteokbokki here.

We have been to several jjajangmyeon spots in Singapore and Itaweon Jjajang is definitely one of the best if not the best here. Their jjajang sauce is thick, flavourful with a nice hint of caramelised sweetness and wokhey. The seafood is also sweet, succulent and fresh. The noodles were also done just right.

At $30 for 2 pax, it is on the pricey side (compared to my other favourite Jeong Jjajang) but its definitely worth it!