Chunjang fermentation?

Black bean sauce is made from fermented black soy beans. So if you have a problem with soy im not sure its possible. You can buy gluten free soy sauce. Kikkoman offers it.

There are plenty of homemade versions of Chinese black bean sauce on the web. No wheat in the few i looked at. At Asian markets they are called fermented black beans or douchi.

https://www.daringgourmet.com/how-to-make-homemade-black-bean-sauce-or-black-bean-paste/

Hi!

Chunjang is the Korean version of Chinese Tiánmiànjiàng, which literally is “sweet flour sauce/paste” although it is often (mis)translated as “sweet bean sauce” or “black bean sauce”.

Soybean paste (Korean doenjang or Chinese huángjiàng, or any other paste, such as Japanse miso, Vietnamese tương, or Thai taochiao) has been the most common gluten-free alternative used for jajangmyeon.

A jajangmyeon recipe using doenjang was also once introduced in the episode 49 (aired on 19 October 2015) of the TV series “Please Take Care of My Refrigerator”.

I would also be interested in a homemade chunjang/jjajang recipe. I can only find recipes for a black bean sauce made with chunjang as just one of the many ingredients (ie the Daring Gourmet link someone posted earlier), rather than the actual chunjang recipe itself which should only contain a few ingredients: water, caramel, wheat (or substitute: I’m thinking glutinous rice flour maybe), soybeans, alcohol, and salt.

From what I understand, this does not use “black beans” but fermented soy beans, which are black. Another thing that makes it black is the caramel, a key ingredient which is not found in any of the “black bean paste” recipes found online. What I can’t seem to figure out is whether the beans are fermented a second time in a similar fashion to homemade miso. Also, without a recipe I have no idea how much of each ingredient to use or if it’s even fermented at all.