Ingredients

Black Bean Paste (Chunjang)

Chunjang

A black, Chinese-style Korean paste made by fermenting a mixture of soybeans, flour, and caramel; it is the unique base for Jjajangmyeon and Jjajang Rice. The raw chunjang must be fried in oil ("jang bok-gi") to remove the bitterness and complete the signature savory and sweet jjajang sauce.

Flavor

Before frying, it is bitter and salty, but when stir-fried sufficiently in oil, a rich umami, a subtle caramel-like sweetness, and a savory flavor emerge. It is characterized by its deep dark brown color.

Brands

Sajai/Lion brand (most famous), ChungJungOne. It usually comes in a black bag or container.

Where to buy

Asian markets (especially in Korean/Chinese food aisles), Amazon. It is difficult to find in regular large supermarkets, so online purchasing is convenient.

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Substitutes

Chinese Tianmianjiang (甜面酱, sweet bean sauce) is the closest, but it is sweeter so you need to adjust the amount. You can also replace it with Japanese Hayashi or pre-made Chinese Jjajang sauce, but the flavor will differ. (※ You cannot get the Jjajang taste from regular Doenjang or Doubanjiang.)

Storage

Keep in an airtight container in the refrigerator after opening. If you divide and freeze the pre-fried jjajang (fried chunjang), you can quickly make jjajang by adding water and ingredients when needed.

Used in

Jjajangmyeon, Jjajang Rice, Jjajang Tteokbokki.

FAQ

Q. Why must Chunjang be fried before using?
A. Raw chunjang has a bitter and astringent taste. If you stir-fry it in plenty of oil over low heat for 3-5 minutes ("jang bok-gi"), the bitter taste disappears and the umami and sweetness are enhanced, creating the deep flavor characteristic of jjajang. It is standard practice to add it to the sauce along with the oil used for frying.