Black bean paste

Chunjang 춘장

Black, salty, and just a little sweet, this paste is used for making the sauce for jjajangmyeon. It’s dark and made from a mixture of soybeans, flour, and caramel that is fermented.

You can buy it at Korean grocery stores.

After opening, store it in the refrigerator.

black bean paste

black bean paste

This is Haechandeul brand, which is what I usually get unless something else is on sale. : )

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Recipes that use black bean paste (chunjang):

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89 Comments:

  1. jiawen992 Malaysia joined 6/16 & has 2 comments

    Maangchi
    i just bought this.. and im not sure isn’t this is as same as chunjang for Jjajangmyeon


    See full size image

  2. Namiami wichita, ks joined 2/16 & has 1 comment

    I went to the Korean store close to me and they had black bean garlic sauce or black bean sauce powder, no black bean paste =\ I have one other place to try to see if they have it.

  3. Amirhussei2 joined 6/15 & has 2 comments

    Is hard to fine this paste in Malaysia,,, hmmm any suggestions?

  4. kfoodlove France joined 2/15 & has 1 comment

    Hi Maangchi,

    I really love your youtube channel and your recipe .
    I would make my own black been paste, but
    i don’t know how do it. Can you explain me
    how make a black been paste, please !

    Regards.

  5. sh3ll Australia joined 3/13 & has 1 comment

    Hi I bought the powdered version of the sauce, since they ran out of the paste. Do you know how much I should use? Thanks

  6. daianafeijo Porto Alegre, Bras joined 5/12 & has 1 comment

    hi dear :)
    how can i do this chunjang? I can’t find to buy this in Brasil, so i’m looking for a way to do chunjang, and after jjajangmyeon :)

    thanks!!! :D

  7. ZatyAziz Malaysia joined 10/11 & has 2 comments

    hye,
    ^_^
    How to make blackbean paste???
    i wanna make it…

  8. Simi-ka Germany joined 9/11 & has 5 comments

    Can I make Black bean paste on myself somehow?

  9. nanuzhk joined 4/11 & has 1 comment

    I have a question, but first I should write that I absolutely loooove jja jang myung. I discovered the instant kind a while ago, and have since ordered it several times in asian food restaurants. But I just discovered that I am sensitive to gluten, and I am trying to avoid it as much as I can. I bought rice noodles (can’t think of the top of my head what kind they are but they were recommended to me) instead of the noodles used for the dish; but then I noticed that the bean paste I got also has wheat in it. So my question is: is there a brand of black bean paste that is gluten free?
    Thank you ;)

  10. MadHatter joined 9/10 & has 6 comments

    HI!

    can you please tell me if there is other dishes you can use this for besides Jajangmyeon?

  11. MGTOB Chicago joined 2/10 & has 3 comments

    I made Jajangmyeon from your recipe last month (D’lish by the way) just curious how long the black bean paste will last in the refrigerator, or if I should freeze it.

  12. bananaboat joined 4/10 & has 1 comment

    Hi! I’m going to try and make your Jja Jang Myun and was wondering if the Lee Kum brand black bean sauce is the same as using black bean paste. Are they the same thing? or should I find actual black bean “paste”? Thank you!!!

  13. 1234..& has 1 comment

    does black bean paste have any non-halal ingredients????

  14. Jacqueline& has 2 comments

    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.

  15. Kelly& has 2 comments

    Does the brand you used contain any meat? I’d really like to make jjajangmyun, but I’m a vegetarian. Thanks!

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