Maangchi on YouTube Maangchi on Facebook Maangchi on Twitter Maangchi on Instagram Maangchi on TikTok

Why is it so hard to find a homemade Chunjang for jjajang sauce? Frustrating!

Home › Forums › Recipe requests › Why is it so hard to find a homemade Chunjang for jjajang sauce? Frustrating!

Viewing 2 reply threads
  • Author
    Posts
    • July 5, 2015 at 2:01 pm #62842
      NAMPYON
      Participant

      It is claimed that Jjajangmyeon is the pizza of Korea and one of the nations most popular foods. Then why is is so darn hard to find a recipe or instructions for making your own homemade Chunjang for the Sauce? I mean there are lot’s of good videos now and instructions on how to make homemade Doenjang. It is frustrating! Why because most of the bought Chunjang and Jjajang sauce has MSG or renamed MSG derivative like yeast extract or wheat extract. Yes folks, MSG is still out there in masse, they just renamed it.

      SO this is what I have so far, Chunjang is the Korean version of Chinese fermented sweet black bean sauce. The Korean version and Chinese use black soybeans. So with that in mind is Chunjang just black soybean Doenjang? Is Chunjang made the same way Doenjang is made? I want so much to make homemade Chunjang for Jjajangmyeon. All organic and pure and natural. Anyone have a know definately how this stuff is made?

    • November 10, 2015 at 6:48 am #65407
      Lizzy
      Participant

      Finally someone who has the same thought as I am. About to lose my mind searching around everywhere for chunjang homemade version recipe. I’m attempting my own version of chunjang using my logic database alone. Hoping that it’ll turn out to be okay. But I do found something that might give u some idea or kick start… http://www.ochef.com/3.htm
      http://www.wildfermentation.com/forum/viewtopic.php?f=4&t=175

    • November 22, 2015 at 12:45 pm #65573
      Kim Yunmi
      Participant

      You could make douchi and grind them up in your food processor. Or buy douchi online/asian food stores. You might have to add a little seasme oil and water though.

  • Author
    Posts
Viewing 2 reply threads
  • You must be logged in to reply to this topic.