Black bean paste for jja jaang myun

By Maangchi

Someone requested me to post a photo of the black bean paste that I used in my “jja jaang myun” video so that he can take the photo to an Asian market near his house to check if they have the same one or not. I hope he can find this product there.

I found this website that has very good pictures of noodles and ingredients for Jja Jjang Myun.
Check it out.





  1. Maangchi New York City joined 8/08
    Posted December 15th, 2007 at 1:15 pm | # |

    I don’t know much about the restaurant food you had so I can’t tell you the right answer.

    Anyway, everybody has a different recipe for the same dish.

    For kimchi stew, I like not only cooked kimchi taste but also soup, so I would not like sticky kimchi stew. Maybe the chef put some ingredient with constarch like potatoes or rice cake?

    Thank you!

  2. Anonymous
    Posted December 15th, 2007 at 11:08 am | # |

    Hi Maangchi,

    Why the soup of kimchi stew or the similar tofu stew is like water, not thick like the ones in the Korean restaurant?

    Thank you!

  3. Maangchi New York City joined 8/08
    Posted December 13th, 2007 at 9:05 pm | # |

    sure, I will include your request in my upcoming recipes.
    Thank you

  4. Happylove
    Posted December 13th, 2007 at 6:09 pm | # |

    I was wondering if you know how to make any Korean desserts? Can you post some desserts up and the recipe as well. Much appreciated!!


  5. abctofu
    Posted December 7th, 2007 at 3:41 am | # |

    Thank you soo much =D

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