I use brand name Haechandeul, but sometimes I use a different brand. You make Jja jang myun(black bean noodles) with this.
Where to buy Korean ingredients:
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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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
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:)
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!
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.
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?
Zaida,
Where are you living? Check this out
http://www.maangchi.com/talk/topic/where-to-buy-korean-ingredients-online
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.
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.
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 :]
Winny,
I keep it in the refrigerator once I open it.
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
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
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
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.
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!
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.
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!
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.
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.
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.
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
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.
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.
Thank you very much for the link! The way of making soy bean paste is pretty much similar to the way of Korean doenjang.
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.
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!
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. ; )
Hi Maangchi,
I was wondering where do you usually shop for your ingredients in Toronto?
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.
hi!
im vietnamese so i shop at oriental/chinese markets, but i cannot find the black bean paste? any advice?
jo’rose,
check it out my cooking video under “grilled beef” and you will find the recipe for “ssam jaang”.
thanks,
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
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,
Hi Maangchi,
Is the black bean paste the bean paste used when eating pork kalbi or is it another bean paste?
Regards,
Jo Rose