Black bean paste

Chunjang 춘장

Black, salty, slightly sweet, and earthy, this paste is made with a mixture of soybeans, flour, and caramel and then fermented. It’s essential for making jjajangmyeon (Noodles and black bean sauce). After opening, store in the refrigerator for up to 3 months.

black bean paste

black bean paste

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

Recipes that use black bean paste (chunjang):


  1. sai121 UK joined 9/19 & has 1 comment

    hey i love your video. and you sort of remind me of my mum ^^ cute, sweet and great at cooking.
    i was planning on making jajamun but i can’t find any halal black bean paste :( would you or anyone know any halal black bean paste i could use. i’m from the UK btw so if it’s not in store idm ordering it.

    thank you :)

  2. BerryCoco Mauritius Island joined 6/18 & has 1 comment

    Hello Maangchi. First of all I wanted to tell you that I love your videos, thanks for sharing all these amazing recipe. Before trying Korean food I knew I was going to love it after I saw your videos and indeed once I tried it, it’s now among my favourite. I haven’t tried a lot, hopefully soon. I made some of your recipe, even my mum loves them. Before I went vegan I made your fried chicken and my mum loved it. I just wanted to ask if red bean paste is the same as black bean paste? I know this might sound silly to ask. But I am from Mauritius and it’s not easy to find Korean ingredients here. I tried to buy online but they won’t ship to Mauritius. I really love Jajangmyeon and would love to make my own. In China Town here they do have some small shop and only recently they are receiving a few Korean ingredients or even noodles. But so far no black bean paste or gochujang :( They only have red bean paste. But I also saw fermented black bean, so I might do it my own following the recipe that someone who follows you posted. Sorry for this long comment. Love you and thank you :)

  3. roisin999 Wales, United Kingdom joined 8/17 & has 1 comment

    Hello Maangchi! I hope you get to see this. I’m a student moving out to live on my own for the first time and absolutely love Korean cooking! I’m just how long you can keep the fermented black bean paste in the refrigerator as you said this is where to store it after it has been opened. Thank you! Adore your videos xxx

    • Maangchi New York City joined 8/08 & has 12,047 comments

      You can keep it in the fridge for a long time up to about 6 months. It is very salty and fermented, so it won’t go bad. Only problem is that it will dry out as time passes. If you don’t use it for a while, keep the container in a plastic bag and refrigerate it to prevent it from getting dried.

  4. Lexa922 Germany joined 1/17 & has 3 comments

    Hi maangchi. I can only buy 볶음장 in my Asia store. Is there a difference?

  5. sajbarku addis ababa joined 1/16 & has 3 comments

    hi do u have homemade recipe for black bean paste? cause we don’t have Korean shops in our

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