Maangchi's cookbooks
Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
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.
This is Haechandeul brand, which is what I usually get unless something else is on sale. : )
Recipes that use black bean paste (chunjang):
-
On-the-spot tteokbokki
Jeukseok-tteokbokki
즉석떡볶이 -
Noodles with blackbean sauce
Jjajangmyeon
짜장면 -
Noodles & black bean sauce platter
Jaengban-jjajangmyeon
쟁반짜장면
92 Comments:
Maangchi
i just bought this.. and im not sure isn’t this is as same as chunjang for Jjajangmyeon
See full size image
Yes, it’s chunjang. Good luck!
i’ve try this out!!! so yummylicious!!!!
See full size image
May I ask you where did you buy this?
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.
Is hard to fine this paste in Malaysia,,, hmmm any suggestions?
It’s sold at a Korean grocery store. https://www.maangchi.com/shopping/malaysia
Tq2,,,,so excited now to fine this black bean paste,,,, thanks againnn,,, wahhhhh =))
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.
I don’t know how to make chunjang but one of my readers posted her recipe on the forum. Check it out, please. https://www.maangchi.com/talk/topic/how-to-make-black-bean-paste
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
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
hye,
^_^
How to make blackbean paste???
i wanna make it…
Can I make Black bean paste on myself somehow?
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 ;)
I don’t know the answer but check this out,please. https://www.maangchi.com/talk/topic/gluten-free
Leave your question on the forum if you want, then someone else may give you good advice.
HI!
can you please tell me if there is other dishes you can use this for besides Jajangmyeon?
I was wondering the same thing :-)
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.
It is also fermented food, so you can keep it in the fridge up to 2-3 months!
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!!!
No, you need Korean black bean paste (sold at a Korean grocery store) to make jjajangmyeon.
does black bean paste have any non-halal ingredients????
I don’t think so. There is nothing in it but bean paste, sugar or corn syrup, rice paste and salt.
Pure_Hapa, what about hot pepper paste, do you know what the ingredients in it?
Ina, hot pepper paste consist of Alcohol. Thanks
Thank you so much for the information….
I make the hot pepper paste homemade and there is no alcohol in it. It’s really easy to make; it just time consuming because you have to wait for it to ferment before it is “ready” and perfect. If you want to try your hand at that…
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.
Does the brand you used contain any meat? I’d really like to make jjajangmyun, but I’m a vegetarian. Thanks!