Korean cooking ingredients:

Black bean paste


I use brand name Haechandeul, but sometimes I use a different brand. You make Jja jang myun(black bean noodles) with this.

55 Comments:

  1. 1234..

    does black bean paste have any non-halal ingredients????

    Posted December 7, 2009 at 12:25 pm | #
    • Pure_Hapa Redondo Beach, California I'm a fan!
      joined August 19, 2009

      I don’t think so. There is nothing in it but bean paste, sugar or corn syrup, rice paste and salt.

      Posted December 17, 2009 at 7:30 pm | #
  2. Jacqueline

    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.

    Posted November 25, 2009 at 2:29 am | #
  3. Kelly

    Does the brand you used contain any meat? I’d really like to make jjajangmyun, but I’m a vegetarian. Thanks!

    Posted November 10, 2009 at 5:36 am | #
  4. Gabrielle

    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!

    Posted November 9, 2009 at 7:27 pm | #
    • Maangchi New York City
      joined August 6, 2008

      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.

      Posted November 9, 2009 at 9:30 pm | #
  5. Joshua (Brazil)

    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. :)

    Posted August 1, 2009 at 2:21 pm | #
  6. Elisa

    Hi, is it alright to use sam jjang for jajangmyun recipe?

    Posted May 22, 2009 at 10:37 pm | #
    • Maangchi New York City
      joined August 6, 2008

      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.

      Posted May 22, 2009 at 10:41 pm | #
  7. Maangchi New York City
    joined August 6, 2008

    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!

    Posted February 24, 2009 at 12:37 am | #
  8. 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.

    Posted February 20, 2009 at 11:04 pm | #
  9. Jim N Ga

    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.

    Posted January 3, 2009 at 12:46 pm | #
  10. Maangchi New York City
    joined August 6, 2008

    Jim N Ga,
    Thank you for good information about Chinese fermented black beans.
    Happy New Year!

    Posted January 3, 2009 at 1:22 am | #
  11. 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.

    Posted January 2, 2009 at 9:09 am | #
    • wan Singapore
      joined January 11, 2010

      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.

      Posted January 10, 2010 at 11:45 pm | #
  12. Nishu

    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

    Posted December 27, 2008 at 11:20 am | #
  13. Maangchi New York City
    joined August 6, 2008

    Nishu,
    oh, thank you very much. I am going to post the information on the forum then. Thanks a lot.

    Posted December 27, 2008 at 8:54 am | #
  14. Nishu

    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.)

    Posted December 27, 2008 at 7:54 am | #
  15. HangukSarang

    Thank you Maangchi

    Posted December 26, 2008 at 2:40 pm | #
  16. Maangchi New York City
    joined August 6, 2008

    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

    Posted December 26, 2008 at 8:07 am | #
  17. Maangchi New York City
    joined August 6, 2008

    HangukSarang,
    Please check this. I don’t know how to make black bean paste, either.

    http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang

    Posted December 26, 2008 at 7:50 am | #
  18. Nishu

    hi maangchi i love every dish you make i live in india
    i m very lucky that korean grocery store is near my home keep making these delecious korean delacrisies and someday plz come to india:)

    Posted December 26, 2008 at 7:37 am | #
  19. HangukSarang

    Hi, first I would like to say that I love your website! I’ve been watching your recipe videos at youtube, and learning how to make many yummy korean dishes. Thanks so much for sharing them with those of us who can’t visit korea.

    I was wondering if you knew how to make black bean, and red bean paste? I would like to make them at home so that I don’t have to buy them as often. Thank you!

    Posted December 25, 2008 at 12:39 pm | #
  20. Maangchi New York City
    joined August 6, 2008

    Porkhee,

    check out the photo of the noodles.
    http://www.maangchi.com/ingredients/jja-jjang-myun-noodles

    I used the same noodles for the most recent recipe video jjamppong.

    You can photocopy the photo of black bean paste and take it to a Korean store then.

    Posted December 1, 2008 at 7:50 pm | #
  21. Porkhee

    hey i have a question.
    what type of noodle do you use to make jja jang myun?
    i been craving them for like years and i want to know what type so i can make them.
    also, when i go into an oriental store, i have trouble finding the black bean paste. can someone help me?

    Posted December 1, 2008 at 1:14 pm | #
  22. Maangchi New York City
    joined August 6, 2008
    Posted October 25, 2008 at 3:23 pm | #
  23. Zaida

    Hi, I have been trying to find a Korean on line store and have not been able to find one. Do you know of any?
    Thanks.

    Posted October 25, 2008 at 1:33 pm | #
  24. Maangchi New York City
    joined August 6, 2008

    Jenny,
    You will get it at a Korean grocery store. It’s usually sold near paste ingredients such as hot pepper paste and soy bean paste.

    Posted October 14, 2008 at 6:11 am | #
  25. Jenny

    Hi, I was just wondering, since I don’t have a korean market nearby, I’ll be searching at asian markets. Where do you find your chunjang? Is it in the refrigerated section, or does it not need to be refrigerated, and found in a non-refrigerated section? Thanks :]

    Posted October 13, 2008 at 5:40 pm | #
  26. Maangchi New York City
    joined August 6, 2008

    Winny,
    I keep it in the refrigerator once I open it.

    Posted September 21, 2008 at 8:36 am | #
  27. Winny

    Hi maangchi
    i just have a question, do you have to keep the paste in the refrigerator? or you can just keep it in room temperature?
    thank you

    Posted September 21, 2008 at 8:26 am | #
  28. Maangchi New York City
    joined August 6, 2008

    aisah,
    black bean paste is made of beans and it’s fermented food. I found this now.
    http://en.wikipedia.org/wiki/Sweet_noodle_sauce

    Posted September 17, 2008 at 7:40 am | #
  29. aisah

    Hi,
    I would like to know what are the black bean paste made of cos i can’t consume pork or anythg that is not halal.. so in this case i can only eat thgs that are vegeterian or associated with chicken/seafood.Can u pls help me? thx!

    aisah_dami@hotmail.com

    Posted September 17, 2008 at 12:22 am | #
  30. Maangchi New York City
    joined August 6, 2008

    Hello Jodi,
    Yes, seal it tightly and put it in the refrigerator. That’s what I’m doing. I can keep it for about 1 month! It’s not going bad because it’s fermented food and very salty.

    Posted September 3, 2008 at 10:31 am | #
  31. Jodi

    Hi Maangchi!

    Once the chun jang is opened does it need to be refrigerated? How long does it keep for?

    Thank you again for all of your great recipes!

    Posted September 3, 2008 at 10:27 am | #
  32. Maangchi New York City
    joined August 6, 2008

    Vanessa,
    It’s nice! Now you can make your favorite Korean food even though you go back to your country. Budae jjigae is not my favorite food, but I will think about including it in my list of upcoming videos.

    Posted August 28, 2008 at 8:42 am | #
  33. Vanessa

    Hi, I just saw your website and it is amazing! I live in korea now and will be leaving soon :( Im definately going to cook my own meals when I leave here, thanks to your web site! Do you happen to know the recipe for Budae Jigae “Army based stew”? that’s my favorite!

    Posted August 28, 2008 at 5:03 am | #
  34. Maangchi New York City
    joined August 6, 2008

    Tarawr,
    Show the picture of this blackbean paste to your korean grocery owner and tell him or her that you are going to make “ja jang myeon”. They will figure out what you will need.

    Posted August 20, 2008 at 11:37 am | #
  35. Tarawr

    Hello, I have several korean markets where I live, the only thing I found was black bean garlic sauce and black bean chili sauce, is that the same thing only a variation maybe? The owner didn’t know what black bean paste was but showed me the sauce.

    Posted August 20, 2008 at 11:17 am | #
  36. Maangchi New York City
    joined August 6, 2008

    Hi,Chris rose,
    Yes, many people have sent me email that they were inspired to learn how to make jja jang myeon from korean dramas they watch. : )
    Unfortunately I don’t know how to make this black bean paste.
    Please do more research on the internet to find korean gorcery near you. I wish I could give you information about a reliable on line shopping store.

    Posted August 11, 2008 at 9:32 am | #
  37. Chris rose

    Hi!

    I really want to try the korean dish Jja jjang myeon which I always see in korean dramas. =)Thanks for the tutorial. I live in Europe, in Norway. I can’t find any black bean paste in any asian markets here where I live. The only thing they have is “Black bean in garlic sauce”. I don’t think Norway has any korean stores too. I was wondering if you know how to make black bean paste by yourself and teach it to us.

    Also, I’ve been searching for korean cookbooks in bookstores here, but i can’t seem to find any recipes for black bean paste.

    Thanks for your time!
    Chris rose

    Posted August 11, 2008 at 9:05 am | #
    • Hanaah Lansel

      Hello Chris,

      Here is how to make Jjajang. The website describes how to make soy sauce. This is Chinese version. The soy residue that remains after taking out soy sauce at the top at the end is Jjajang. The colorr may not be as dark as commercial ones as they put natural / artifical coloring to make it look darker. Or if you let it age really long, it gets really dark as well.

      http://forums.egullet.org/index.php?showtopic=103707

      Just for the note, when making soy sauce / paste, Chinese add wheat flour to soy block, Korean do not add anything, Japanese add rice flour (white miso). Every soy paste is soy residue that remains after making soy sauce.

      Black bean paste are not made with black bean. They are made with soy bean, but use wheat flour and stirred daily so that color is black. If wheat flour is not added and not stirred, the color become brown.

      Posted June 5, 2009 at 12:33 am | #
    • Hanaah Lansel

      One more thing. You need nice sun ray to make the soy paste black. I am not sure if you can do that in Norway. The link I gave you, some people discuss about using artificial UV rays.. you can certainly experiment but I am not sure.

      Posted June 5, 2009 at 12:43 am | #
      • Maangchi New York City
        joined August 6, 2008

        Thank you very much for the link! The way of making soy bean paste is pretty much similar to the way of Korean doenjang.

        Posted June 5, 2009 at 9:47 am | #
  38. Maangchi New York City
    joined August 6, 2008

    Dear Sophia,
    Black bean paste is sold either in a container or jar. yes, it’s usally displayed next to gochujang. : )

    I think it’ll be ok. To make sure, I suggest you ask the owner of the store if the sauce is for jja jang myeon or not.

    Posted June 19, 2008 at 4:30 am | #
  39. Sophia

    hi!

    i found your website a couple of weeks ago through youtube, and i’ve been addicted to it ever since. i’ve made the bulgogi, oee sobagi, and kong jang – all delicious!

    i went to the korean market yesterday to stock up on ingredients for your recipes, and i was looking for the black bean paste. i didn’t see a container like the one in your picture, but i found some jars labeled black bean fermented next to the gochujang. is this the right one for jja jang myun?

    thanks for taking the time to put these recipes online and answer our questions!

    Posted June 18, 2008 at 11:53 pm | #
  40. Maangchi New York City
    joined August 6, 2008

    ivy,
    I usually go to korea town to buy some korean groceries near Christie subway. PAT store. Say hello to me if you see me, plz. ; )

    Posted May 13, 2008 at 10:12 pm | #
  41. Ivy

    Hi Maangchi,

    I was wondering where do you usually shop for your ingredients in Toronto?

    Posted May 12, 2008 at 9:43 pm | #
  42. Maangchi New York City
    joined August 6, 2008

    Hi,hankyungie
    I am sorry to hear that you can’t find the black bean paste for jja jang. All I can say is that you can check out a korean grocery market.

    Posted May 11, 2008 at 8:56 pm | #
  43. hankyungie

    hi!
    im vietnamese so i shop at oriental/chinese markets, but i cannot find the black bean paste? any advice?

    Posted May 11, 2008 at 2:21 pm | #
  44. Maangchi New York City
    joined August 6, 2008

    jo’rose,
    check it out my cooking video under “grilled beef” and you will find the recipe for “ssam jaang”.
    thanks,

    Posted March 5, 2008 at 5:12 pm | #
  45. jo*rose

    Hello!

    Thanks for the tip! I will not use black bean paste except for jja jang myun in the future. ;)

    I tried to google kalbi and was able to find it in wikipedia (http://en.wikipedia.org/wiki/Kalbi). It’s mentioned a sauce called ssamjang (쌈장) which was made from doen jaang. So it was actually the soy bean paste, the other bean paste you posted. :)

    Take care,
    Jo Rose

    Posted March 5, 2008 at 3:32 pm | #
  46. Maangchi New York City
    joined August 6, 2008

    Hi, Jo Rose,
    I don’t think so. The black bean paste is not much used for any other side dishes except for jja jang myun.
    Thanks,

    Posted March 5, 2008 at 7:07 am | #
  47. jo*rose

    Hi Maangchi,

    Is the black bean paste the bean paste used when eating pork kalbi or is it another bean paste?

    Regards,
    Jo Rose

    Posted March 5, 2008 at 3:21 am | #

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