Condiment
Chunjang
춘장
Also called Korean black bean paste, jjajang paste
What it is
Roasted-then-fermented black soybean paste. The colour of jajangmyeon once you fry it.
Origin
Korea, from a Chinese-style paste that became local.
Flavour
Bitter-sweet, roasted, salty.
How to use it
Fry in oil until the raw edge goes and it smells chocolate-savoury, then add vegetables and water.
Storage
Fridge after opening.
Can you recognise Chunjang?
Ingredient challengeQuestions about Chunjang
From this ingredient's notes in the catalogue — not a chatbot.
What is Chunjang?
Roasted-then-fermented black soybean paste. The colour of jajangmyeon once you fry it.
How do I use Chunjang?
Fry in oil until the raw edge goes and it smells chocolate-savoury, then add vegetables and water.
How do I store Chunjang?
Fridge after opening.
What does it taste like?
Bitter-sweet, roasted, salty.
What allergens should I watch?
Soy, Wheat. Check the packet in your kitchen.
What can replace Chunjang?
dark soy + a little sugar (not jajang) (low for jajangmyeon). There is no honest pantry stand-in for fried chunjang. Dark soy makes brown noodles, not jajangmyeon.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Allergens: Soy, Wheat
