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. Hi, I just saw your website and it is amazing! I live in korea now and will be leaving soon :( Im definately going to cook my own meals when I leave here, thanks to your web site! Do you happen to know the recipe for Budae Jigae “Army based stew”? that’s my favorite!

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

    Show the picture of this blackbean paste to your korean grocery owner and tell him or her that you are going to make “ja jang myeon”. They will figure out what you will need.

  3. Hello, I have several korean markets where I live, the only thing I found was black bean garlic sauce and black bean chili sauce, is that the same thing only a variation maybe? The owner didn’t know what black bean paste was but showed me the sauce.

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

    Hi,Chris rose,
    Yes, many people have sent me email that they were inspired to learn how to make jja jang myeon from korean dramas they watch. : )
    Unfortunately I don’t know how to make this black bean paste.
    Please do more research on the internet to find korean gorcery near you. I wish I could give you information about a reliable on line shopping store.

  5. Chris rose& has 1 comment


    I really want to try the korean dish Jja jjang myeon which I always see in korean dramas. =)Thanks for the tutorial. I live in Europe, in Norway. I can’t find any black bean paste in any asian markets here where I live. The only thing they have is “Black bean in garlic sauce”. I don’t think Norway has any korean stores too. I was wondering if you know how to make black bean paste by yourself and teach it to us.

    Also, I’ve been searching for korean cookbooks in bookstores here, but i can’t seem to find any recipes for black bean paste.

    Thanks for your time!
    Chris rose

    • Hanaah Lansel& has 2 comments

      Hello Chris,

      Here is how to make Jjajang. The website describes how to make soy sauce. This is Chinese version. The soy residue that remains after taking out soy sauce at the top at the end is Jjajang. The colorr may not be as dark as commercial ones as they put natural / artifical coloring to make it look darker. Or if you let it age really long, it gets really dark as well.

      Just for the note, when making soy sauce / paste, Chinese add wheat flour to soy block, Korean do not add anything, Japanese add rice flour (white miso). Every soy paste is soy residue that remains after making soy sauce.

      Black bean paste are not made with black bean. They are made with soy bean, but use wheat flour and stirred daily so that color is black. If wheat flour is not added and not stirred, the color become brown.

    • Hanaah Lansel& has 2 comments

      One more thing. You need nice sun ray to make the soy paste black. I am not sure if you can do that in Norway. The link I gave you, some people discuss about using artificial UV rays.. you can certainly experiment but I am not sure.

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

    Dear Sophia,
    Black bean paste is sold either in a container or jar. yes, it’s usally displayed next to gochujang. : )

    I think it’ll be ok. To make sure, I suggest you ask the owner of the store if the sauce is for jja jang myeon or not.

  7. hi!

    i found your website a couple of weeks ago through youtube, and i’ve been addicted to it ever since. i’ve made the bulgogi, oee sobagi, and kong jang – all delicious!

    i went to the korean market yesterday to stock up on ingredients for your recipes, and i was looking for the black bean paste. i didn’t see a container like the one in your picture, but i found some jars labeled black bean fermented next to the gochujang. is this the right one for jja jang myun?

    thanks for taking the time to put these recipes online and answer our questions!

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

    I usually go to korea town to buy some korean groceries near Christie subway. PAT store. Say hello to me if you see me, plz. ; )

  9. Hi Maangchi,

    I was wondering where do you usually shop for your ingredients in Toronto?

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

    I am sorry to hear that you can’t find the black bean paste for jja jang. All I can say is that you can check out a korean grocery market.

  11. hi!
    im vietnamese so i shop at oriental/chinese markets, but i cannot find the black bean paste? any advice?

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

    check it out my cooking video under “grilled beef” and you will find the recipe for “ssam jaang”.

  13. Hello!

    Thanks for the tip! I will not use black bean paste except for jja jang myun in the future. ;)

    I tried to google kalbi and was able to find it in wikipedia ( It’s mentioned a sauce called ssamjang (쌈장) which was made from doen jaang. So it was actually the soy bean paste, the other bean paste you posted. :)

    Take care,
    Jo Rose

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

    Hi, Jo Rose,
    I don’t think so. The black bean paste is not much used for any other side dishes except for jja jang myun.

  15. Hi Maangchi,

    Is the black bean paste the bean paste used when eating pork kalbi or is it another bean paste?

    Jo Rose

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