I use brand name Haechandeul, but sometimes I use a different brand. You make Jja jang myun(black bean noodles) with this.
Advertisement
Convert your ingredient units:
Where do you buy your Korean cooking ingredients?
Add your local store to the Korean grocery store directory and help others find good places to shop!
So far we have shops in:Australia, Belgium, Canada, Chile, Czech Republic, Denmark, France, Germany, India, Indonesia, Italy, Malaysia, Netherlands, Philippines, Portugal, Singapore, Spain, Sweden, Switzerland, United Kingdom, United States,
Advertisement
Hi! I’m going to try and make your Jja Jang Myun and was wondering if the Lee Kum brand black bean sauce is the same as using black bean paste. Are they the same thing? or should I find actual black bean “paste”? Thank you!!!
No, you need Korean black bean paste (sold at a Korean grocery store) to make jjajangmyeon.
does black bean paste have any non-halal ingredients????
I don’t think so. There is nothing in it but bean paste, sugar or corn syrup, rice paste and salt.
Hi Maangchi,
I bought one pack of Black bean paste from Korean grocery and the bean paste does not taste salty at all, it just smell fragrant, is it correct ? This is first time I buy Korean Black bean paste so I was quite surprised it is totally different from Chinese black bean paste which is quite salty. Is there a different version of Korean Black Bean paste in the market ?
I followed your method in video and cook the Jia Jang Myuen, it tasted sweet, did I cook it correctly ? I’ve not tried the authendic Jia Jang Myuen before, so I’m not sure how it suppose to taste like.
Does the brand you used contain any meat? I’d really like to make jjajangmyun, but I’m a vegetarian. Thanks!
Hello Ms. Hammer ^_^
I made samsun jjajang bap using Haitai’s roasted black bean paste (sold in a jar), and the dish turned out salty. I was able to tone down the saltiness but not the slight bitterness of the sauce. Also, I didn’t add in starchy water to the sauce since it was already thick.
My questions are:
1. Does using roasted black bean paste make the sauce extra salty and slightly bitter?
2. Maybe the roasted black bean sauce are meant for gahn jjajang instead (no need for water and starch)?
Kamsahamnida, Maangchi-ssi!
Hi,
I have never used roasted black bean paste, so I don’t know the answer. If it turned out too salty, use less amount.
Apparently, this paste is made of soybeans, despite being black. One would have to boil the beans until they’re tender enough to be mashed into a dry paste (therefore, it’s necessary to drain the water before doing this). The paste is then sweetened with either sugar or honey, and a little bit of oil is added so it gets a little more creamy-looking. I don’t really understand how it turns black, but I think it’s because of some black food coloring substance.
But this paste is made in different ways in different regions of Asia (South China, North China, etc.). Other ingredients are added (I read about “yellow oil”, flour, and other things) depending on the area. However, if you cannot buy it in a Korean food market (as in my case), I’d try to just do the sweet paste at home, out of soybeans. Or maybe black beans, so they’re black already.
That’s just an opinion. :)
Hi, is it alright to use sam jjang for jajangmyun recipe?
no, you will have to find this black bean paste to make jjajangmyun. Ssamjang is totally different from black bean paste.
I hope you can find this easily.
Jim N Ga
cool! ssamjang is good dipping sauce, right? Thank you!
bECki,
no black bean paste is called “choonjang” in Korean. Soy bean paste is called “doenjang” in Korean. They are totally different. Thank you for your question!
is the black bean paste also called Soybean paste? because i went to a Chinese market called “house of rice” and they have the soybean paste. but im not sure if its the same as the black bean paste.
I love the Chinese Black Bean dishes. I am looking forward to trying Jja Jang Myun. I have cooked Bulgogi and Galbi for years, but had never had them with ssam jang until I ate at a Korean Restaurant here in Atlanta. I went to a Super H Mart and picked up the Soybean paste and Hot Pepper paste and used your recipe to make ssam jang dipping sauce for my ribs on New Years. Thanks for the delicious addition to our meal.
Jim N Ga,
Thank you for good information about Chinese fermented black beans.
Happy New Year!
I have not tried the Korean Black Bean paste, but I am familiar with the Chinese Fermented Black Beans (also called Salted or Preserved…)
Wiki: http://en.wikipedia.org/wiki/Douchi
They are dried and fermented Black Beans, typically packed with salt. These are mixed with soy, garlic, etc to make a sauce or marinade. Usually not made into a paste, but will be mashed while making the sauce. Delicious used in making Black Bean SPresipbs(Dim Sum type dish) or ina stir fry with chicken and bell peppers or also stir fired with squid.
HI, the douchi is differently from the one for jajangmyun as it’s quite salty and may come in dry form, where individual beans can be seen. The best for making jajangmyun is the dark brown hoisin sause (different from the red variety) which is also made from douchi,but has slight sweetness. SOme shops sell them thinned with water- try to get the paste which is thicker instead of the sauce.Hope this helps.
oh its my plesure actually you are the only one which i have to thank that you show so much nice vds and with details thnks so much
and wish you a very very very Happy New year may this year will be 2 much lucky for you
Nishu,
oh, thank you very much. I am going to post the information on the forum then. Thanks a lot.
hey maangchi i am not able to send information there so i m sending here adress of korean store in New Delhi ,India
{A-Mart korean grocery store}
A-1 Mahipalpur Extension, NH8, New Delhi Phn No. ->2678-9999
OR
INA market (South Delhi)
Or
There japanese store that have some things that can be used in korean cooking like
Kelp
Kim(nori)
Short Grain Rice
Soy sauce
etc..
And varieties of every meat and fishes + seafood
the is store is
Yamato-YA (B-6/9 Local Commercial Complex, Safdarjung Enclave (4165-0164). Daily 10am-7.30pm.)
Thank you Maangchi
Nishu,
Yes, I am hoping to visit India someday!
I’m glad to hear that you have no problem with finding Korean ingredients. It will be wonderful if you leave the information about the Korean grocery store on the forum here. http://www.maangchi.com/talk/forum/where-to-buy-korean-cooking-ingredients
HangukSarang,
Please check this. I don’t know how to make black bean paste, either.
http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang