gicos's comments

"I did and plan to try it. If someone can't get chunjang locally, though, they probably can't get roasted fermented soybeans either. Of course both can be found online, but if someone had a jjajangmyun attack and had neither this would at least be close. Soy sauce is everywhere and can even be bought on holidays."
in Jjajangmyeon (Noodles in blackbean sauce) — Dec/17

"Here's a solution for all those having a hard time finding chunjang. This is very, very close to sauce made with chunjang. I was in Seoul for 3 1/2 years and ate a LOT of jjajangmyeon, so I have a pretty good understanding of what it should taste like. It makes sense, since traditionally Korean soy beans and soy sauce are fermented in the same containers. Per serving: 3/4 cup cold water 1/4 cup regular soy sauce 2 tbsp corn or potato starch 1 tbsp brown sugar 1/2 tsp sesame oil Combine ingredients in a bowl and stir to incorporate starch. Add to pot after frying other ingredients and then follow Maangchi's recipe. As the sauce nears a simmer it will suddenly thicken and change from light brown to almost black. If the typical jet black sauce is desired it can be achieved with the same caramel food coloring that's used in chunjang (and dark sodas and thousands of other things)."
in Jjajangmyeon (Noodles in blackbean sauce) — Nov/17