Jajangmyeon (자장면; 짜장면) is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than soy sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork.
Cheomjang (hangul: 첨장; hanja: 甛醬) or Cheom-myeon-jang (hangul: 첨면장; hanja: 甛麵醬) or Chunjang (hangul: 춘장; hanja: 春醬)
Chumjang or Chumzang/Chum-myun-jang or Chum-myun-zang / Choon-jang or Chun-zang /
The vegetarian versions generally call for soybean paste (酱) of any sort instead of soy sauce, since the tofu chunks are larger and need more structure. Low-fat dieters often use ground, skinless chicken for the meat portion since ground turkey is not very popular in Asia, and a halal version is often made with ground beef or lamb.