These are my favorite brand name “Hae chan deul” soy bean paste. However, you can use other brand names such as Wang or Soon Chang. Soy bean paste is called “Doen jaang” in Korean.
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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what is the difference between black bean paste (chunjang) (sample picture: http://en.wikipedia.org/wiki/Chunjang)
and
black bean garlic sauce? (sample picture: http://dl.getdropbox.com/u/1006996/Lee-Kum-Kee-Black-Bean-Garlic-Sauce-Big.jpg)
~ i cannot find any chunjang here, how can i make my own recipe of chunjang? what are the ingredients and procedure?
thank you ^^
You need a right ingredient to make good jjajangmyun.
The blackbean paste that I use is posted here.
http://www.maangchi.com/ingredients/black-bean-paste
And check “where to buy Korean ingredients” section on the forum on my website. You can leave your question there and someone else who is living in your area might give you the answer.
http://www.maangchi.com/talk/forum/where-to-buy-korean-cooking-ingredients
Hello Maangchi,
I am a Filipino, but i love korean food… can i ask is it possible to do a bibimbap using soybean paste instead hot pepper paste? thank you so much!
It will be strange taste if bibimbap is mixed with soy bean paste. Don’t ask me why : ) Anyway, if hot pepper paste is too spicy for you to use in your bibimbap, make yangnyumjang. I posted the recipe under bibimbap recipe here:
http://www.maangchi.com/recipe/bibimbap
“Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.”
Here is a link to an article from The Korea Times about a small hole-in-the-wall place in Seoul that only sells doenjang bibimbab!
http://www.koreatimes.co.kr/www/news/art/2009/09/146_37920.html
Hi Vhon:
I actually like the taste of soybean paste mixed in with the hot pepper paste in my bibimbap. I would do 70% red pepper paste and 30% soybean. The flavours are really good.
nona
this is my first time making pork bone soup, and i used 2 tblespoons of i think chinese soy bean paste… would this still be okay to use for the dish? if not do u think if i added the korean soybean paste to the pot, would it still work? or should i just make a new soup altogether..
I don’t think it will matter if you use Chinese soy bean paste for this recipe.
Hi Maangchi,
If I want to buy bean paste, but I don’t know what kind is the best please give me a recommendation.
Thanks,
Mine is made by Singsong.
Probably the brand name is “sinsong”:신송
I throw the container away after it’s empty.
My container of Doenjang has a packet inside. Whats it used for?
Wouldn’t that be the dessicant or something to keep the food fresh? I think it’s something like the ones in Gim.
I have bought a box of the korean bean paste but it has a weird smell to it. is it suppost to have that smell? if yes is there a way to get ride of it?
I wish I could smell your soy bean paste! : )
I ordered bean paste online at koamart and when I recieved it, it smelled like it was overdue. How are bean paste suppose to smell?
hmm, what color is it? The color of soybean paste should be light brown. I sometimes see dark brown soybean paste sold at a grocery store which is not good quality. If the color is ok, don’t worry much about smell. Check when it was made and expiration date, too.
I ordered this brand: http://www.koamart.com/shop/30-1792-hot_peppers_paste-sempio_soy_bean_paste_for_miso_soup_2_09lbs.asp but this was the one that they sent me: http://www.ec21.com/image/sempio/oimg_GC00563912_CA00563937/Soybean_paste.jpg
The expiration date isn’t till next year and my sister said it looks like a medium brown. So I’m guessing that I ordered the bad kind.
If its expiration date is ok, use it. I would like to see it and smell it for you. : )
Sempio Soy Bean Paste is also good brand.
Hi,
I think i really bought the wrong sauce (because the one i bought looks like the picture of soy bean paste)
i thought soy bean paste is the same as black bean paste, i thought i could make jjajiang myun.
Maangchi, is there any more food that can fully utilizes soy bean paste? i thought i can still make other great korean food. =)
Thank you in advance!
Get this black bean paste next time if you go to a Korean grocery store. That’s what I’m using! : http://www.maangchi.com/ingredients/black-bean-paste
Soy bean paste is used for so many different kinds of Korean dishes. Check my soybean paste stew (doenjang jjigae) recipe. http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae
he len,
It’s sold at an Asian grocery store. I would appreciate it if you leave the information here if you find it.
http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
where can I buy Soybean paste( haechandle Doenjing) at vietnamese?
Amy,
I always keep it in the refrigerator after opening it.
Hey maangchi
I want to ask when you open the soybean paste do you store it in refrigerator or I can just leave it in the cabinet
Anonymous,
I think you can use just a little salt instead of soy bean paste then.
Hi Maangchi, I was wondering for the soybean paste in your avocado recipe… Is there some sort of replacement for soybean paste or can I not use it due to the fact that I can’t really get to a Korean market… I’d love to try that recipe as soon as possible since I love avocado. Heehee, and thank you for all your other recipes! :)
Bianca,
I’m copying my answer from another reader’s question and pasting it here.
Sorry, I can’t show you how to make hot pepper paste and bean paste for some reasons. First of all I don’t have tools such as a huge earthen pot and other ingredients here in New York, and I don’t have space for the pot and don’t have time to check on it everyday for 1 month. To make bean paste, it takes months and months.
However, I will keep it in mind.
Check this out
http://en.wikipedia.org/wiki/Doenjang
http://en.wikipedia.org/wiki/Gochujang
Maangchi Onnee,
Thank you so much for all your wonderful recipes! Let me just say that I check back frequently to check out new recieps, and the Tangsuyuk came out really crispy and delicious.
I had a question about traditional Dwenjang. I normally buy mine at the store, but recently my mother’s friend from Korea sent me some real home-made dwenjang, and let me tell you, it tastes SO much more better than store bought.
I want to try to make dwenjang paste myself. Do you know the traditional recipe to make the paste or any good websites that tell you how to make the fermented bean paste?
Thank you so much!! Please keep all the yummy recipes coming! We all love them!
Debbie,
Thank you very much! : )
My love of Korea, the people and flavors of pure food are given more direction thanks to you. Please continue to make the world come together and enjoy goodness. It’s part of the change we need.
Thank you Kam sa ham ni da
Endang,
Thank you very much for your nice comment!
Hi Maangchi,
Anyong haseyo….
My name is Endang, I was married with Korean man before and we were live in seol before for 4 years. Now I live in Ca, USA. but I like Korean food very much.
I would like to thank you for all your recipe, they are delicious, I love them all
kamsham nida,
Endang,CA
Doris,
sayejeol is just a brand name. Ssamjang is dipping sauce. You can make it with soy bean paste and hot pepper paste. Check out my grilled beef recipe. The recipe for ssamjang, and how to use it is posted there.
http://www.maangchi.com/recipe/grilled-beef
hi Maangchi,
Could u pls tell me what is the usage of sagyejeol ssamjang? Is it for dipping, seasoning or cooking?
And also, what is the difference between sagyejeol ssamjang and hot pepper paste?
Thank you
Thanx a lot!
Jamie,
Check this out. I posted it on the forum to share the information with others.
http://www.maangchi.com/talk/topic/kochuchang-and-deng-chang
Hey Maangchi!
Could you tell me where to get soybean paste recipe?
Thanx!
dalany,
You can use soy bean paste for so many different kinds of dishes. I don’t know much about black bean paste. I use it only for jjajangmyun. Why don’t you ask your questions on the forum on my website? You may get good tips from someone else! Thank you!
Hi Maanghi,
I was wondering if you can use the soy bean paste or black bean paste for anything else other than soup. Do you have any non-stew/soup recipes with these ingredients? Thank you. Love your blog! I’ve cooked many of your recipes and all are delicious!
Iam,
I posted the link here on my website.
http://www.maangchi.com/cookbook/Cooking_Korean_Food_With_Maangchi_Cookbook.pdf
cAN U GIVE THELINK FROM WHERE I CAN DOWNLOAD YOUR BOOK FREE
Cidtalk,
It’s interesting that you found me by searching the word “food” on the internet. I feel honored to be in the food category. : )
Thank you for your support! You bought my book even though you can download it for free.
I am always trying to find videos and podcasts to take to work with me. I did a search for “food” recently and found you by pure chance. I absolutely love your videos, your style, your commitment to such lovely traditional food.
I watched all of your videos in two days and now I’m looking forward to more more more. I was inspired by you to cook something new, but it didn’t taste as good as your dishes look:) Maybe with more practice.
I did buy your book, so that will surely help.
Thanks so much for all your hard work and excellent site. I’ll put a link to you on my own site and tell everyone I know to try Korean cuisine!!
nona,
to make meju. only soybeans are used.
Maangchi,
Do you know how to make your own meju blocks?
If so, would you be willing to share the process?
Hey Maangchi! I was asking you about home made doenjang the other day – can’t find the thread now but thanks for the wikipedia link. I can see why you wouldn’t want to make it anymore since it sounds time consuming and labor intensive. I’ve been looking everywhere for instructions on how to make the meju and I’m surprised not to be able to find any. I think home made doenjang is Korea’s best kept secret! You could make a fortune off it Maangchi! Here’s my main question: Do I need to get anything other than soybeans to make meju? If you can answer that I’ll love you forever! I can see from watching your blog that you really know what you’re talking about.
Hi, keith,
Thanks a lot! (kam sa ham ni da!) : )
Dear Hammer, (Maangchi:)
Thank you! I love your videos, you have a great personality and it comes across well on camera. I worked in kitchens years ago and sometimes miss it. Your knife skills are outstanding and best of all you also appear to have all your fingers. I live in Washington, DC and we have a large Korean population, you have made them proud.
Thank you again for sharing,
Keith
Hi, Keith,
Yes, it is a littl different taste between Japanese miso and Korean doenjang even though it’s from the same ingredient soybeans.
I sometimes use japanese miso when I make miso soup which has not many ingredients. For miso soup, after making delicious stock using dried anchovies, I just use a little bit of japanese soybean paste (miso),very little sea plant(miyuk), and a few cubes of tofu.
And sprinkle a few chopped green onion, that’s all! I just enjoy the soup as it is.
However, Korean style doenjang jjigae(soybean stew)needs a lot of ingredients as you see in my “Tofu stew…” video.
Thank you very much for your interest in my recipes.
Hi Maangchi,
Is there a difference between this soybean paste and the Japanese paste used for miso? I live in the Washington, DC area and have been shopping at several Korean markets for years. Your videos and website taught me so much about the many different ingredients that I have passed over before. I am much better educated and can’t wait to try some of your recipes.
Thank you and keep up the good work,
Keith