Buying black bean paste online
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 Haechandeulbrand, which is what I usually get unless something else is on sale. : )
Posted on Friday, February 29th, 2008. Last updated on November 14, 2023.
Tagged as black bean paste, 짜장, 춘장, korean food, korean ingredients
Recipes that use black bean paste (chunjang):
-
On-the-spot tteokbokki
Jeukseok-tteokbokki
즉석떡볶이 -
Blackbean sauce over rice
Jjajangbap
짜장밥 -
Noodles with blackbean sauce
Jjajangmyeon
짜장면 -
Noodles & black bean sauce platter
Jaengban-jjajangmyeon
쟁반짜장면
Want my recipes in your email?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from April 1st if you want to see what it's like.
92 Comments:
sai121 UK joined 9/19 & has 1 comment
Posted September 20th, 2019 at 3:36 pm | Log in to reply or create a profile.
hey i love your video. and you sort of remind me of my mum ^^ cute, sweet and great at cooking.
i was planning on making jajamun but i can’t find any halal black bean paste :( would you or anyone know any halal black bean paste i could use. i’m from the UK btw so if it’s not in store idm ordering it.thank you :)
BerryCoco Mauritius Island joined 6/18 & has 1 comment
Posted June 1st, 2018 at 3:42 am | Log in to reply or create a profile.
Hello Maangchi. First of all I wanted to tell you that I love your videos, thanks for sharing all these amazing recipe. Before trying Korean food I knew I was going to love it after I saw your videos and indeed once I tried it, it’s now among my favourite. I haven’t tried a lot, hopefully soon. I made some of your recipe, even my mum loves them. Before I went vegan I made your fried chicken and my mum loved it. I just wanted to ask if red bean paste is the same as black bean paste? I know this might sound silly to ask. But I am from Mauritius and it’s not easy to find Korean ingredients here. I tried to buy online but they won’t ship to Mauritius. I really love Jajangmyeon and would love to make my own. In China Town here they do have some small shop and only recently they are receiving a few Korean ingredients or even noodles. But so far no black bean paste or gochujang :( They only have red bean paste. But I also saw fermented black bean, so I might do it my own following the recipe that someone who follows you posted. Sorry for this long comment. Love you and thank you :)
Maangchi New York City joined 8/08 & has 12,045 comments
Posted September 21st, 2019 at 10:23 am | Log in to reply or create a profile.
Actually one of my readers posted black bean paste recipe on the forum. Check this out, please. https://www.maangchi.com/talk/topic/how-to-make-black-bean-paste
MythicSnake Jackson, MS USA joined 10/17 & has 2 comments
Posted February 4th, 2021 at 10:30 pm | Log in to reply or create a profile.
That recipe you linked to is more of a sauce than the chunjang paste, which should only contain water, flour, caramel, soybeans, alcohol, and salt. There should not be soy sauce or garlic or sesame oil or anything like that. If only I could find out the ratios for these simple ingredients, and how long to ferment it, it seems like it would be easy enough. But I have scoured the internet and there is literally NO recipe for this anywhere. It is a mystery.
roisin999 Wales, United Kingdom joined 8/17 & has 1 comment
Posted August 31st, 2017 at 4:07 pm | Log in to reply or create a profile.
Hello Maangchi! I hope you get to see this. I’m a student moving out to live on my own for the first time and absolutely love Korean cooking! I’m just how long you can keep the fermented black bean paste in the refrigerator as you said this is where to store it after it has been opened. Thank you! Adore your videos xxx
Maangchi New York City joined 8/08 & has 12,045 comments
Posted September 13th, 2017 at 10:01 pm | Log in to reply or create a profile.
You can keep it in the fridge for a long time up to about 6 months. It is very salty and fermented, so it won’t go bad. Only problem is that it will dry out as time passes. If you don’t use it for a while, keep the container in a plastic bag and refrigerate it to prevent it from getting dried.
Lexa922 Germany joined 1/17 & has 3 comments
Posted April 17th, 2017 at 3:29 pm | Log in to reply or create a profile.
Hi maangchi. I can only buy 볶음장 in my Asia store. Is there a difference?
Maangchi New York City joined 8/08 & has 12,045 comments
Posted April 24th, 2017 at 9:25 am | Log in to reply or create a profile.
When you use pre-fried black bean paste (볶음 짜장: bokkeum-jjajang), you don’t need to fry it again.
sajbarku addis ababa joined 1/16 & has 3 comments
Posted July 28th, 2016 at 2:57 am | Log in to reply or create a profile.
hi do u have homemade recipe for black bean paste? cause we don’t have Korean shops in our
jiawen992 Malaysia joined 6/16 & has 2 comments
Posted July 21st, 2016 at 5:22 am | Log in to reply or create a profile.
Maangchi
i just bought this.. and im not sure isn’t this is as same as chunjang for JjajangmyeonMaangchi New York City joined 8/08 & has 12,045 comments
Posted July 22nd, 2016 at 3:38 pm | Log in to reply or create a profile.
Yes, it’s chunjang. Good luck!
jiawen992 Malaysia joined 6/16 & has 2 comments
Posted July 22nd, 2016 at 9:19 pm | Log in to reply or create a profile.
i’ve try this out!!! so yummylicious!!!!
aprillia Malaysia joined 2/17 & has 2 comments
Posted February 28th, 2017 at 1:32 pm | Log in to reply or create a profile.
May I ask you where did you buy this?
Namiami wichita, ks joined 2/16 & has 1 comment
Posted February 27th, 2016 at 11:08 am | Log in to reply or create a profile.
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.
Amirhussei2 joined 6/15 & has 2 comments
Posted June 30th, 2015 at 10:07 am | Log in to reply or create a profile.
Is hard to fine this paste in Malaysia,,, hmmm any suggestions?
Maangchi New York City joined 8/08 & has 12,045 comments
Posted June 30th, 2015 at 10:26 am | Log in to reply or create a profile.
It’s sold at a Korean grocery store. https://www.maangchi.com/shopping/malaysia
Amirhussei2 joined 6/15 & has 2 comments
Posted June 30th, 2015 at 10:37 am | Log in to reply or create a profile.
Tq2,,,,so excited now to fine this black bean paste,,,, thanks againnn,,, wahhhhh =))
kfoodlove France joined 2/15 & has 1 comment
Posted April 17th, 2015 at 3:38 pm | Log in to reply or create a profile.
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.
Maangchi New York City joined 8/08 & has 12,045 comments
Posted April 17th, 2015 at 9:11 pm | Log in to reply or create a profile.
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
sh3ll Australia joined 3/13 & has 1 comment
Posted March 7th, 2013 at 10:39 pm | Log in to reply or create a profile.
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
daianafeijo Porto Alegre, Bras joined 5/12 & has 1 comment
Posted May 8th, 2012 at 11:18 am | Log in to reply or create a profile.
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
ZatyAziz Malaysia joined 10/11 & has 2 comments
Posted October 6th, 2011 at 12:02 am | Log in to reply or create a profile.
hye,
^_^
How to make blackbean paste???
i wanna make it…Simi-ka Germany joined 9/11 & has 5 comments
Posted September 3rd, 2011 at 11:21 am | Log in to reply or create a profile.
Can I make Black bean paste on myself somehow?
nanuzhk joined 4/11 & has 1 comment
Posted April 11th, 2011 at 9:05 am | Log in to reply or create a profile.
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 ;)Maangchi New York City joined 8/08 & has 12,045 comments
Posted April 12th, 2011 at 11:20 am | Log in to reply or create a profile.
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.
MadHatter joined 9/10 & has 6 comments
Posted October 15th, 2010 at 9:52 am | Log in to reply or create a profile.
HI!
can you please tell me if there is other dishes you can use this for besides Jajangmyeon?
See AlsoAnko MitarashiGodisgood Vancouver, Washington, U.S. joined 5/11 & has 15 comments
Posted December 9th, 2011 at 6:33 am | Log in to reply or create a profile.
I was wondering the same thing :-)
MGTOB Chicago joined 2/10 & has 3 comments
Posted October 2nd, 2010 at 1:29 am | Log in to reply or create a profile.
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.
Maangchi New York City joined 8/08 & has 12,045 comments
Posted October 2nd, 2010 at 10:06 am | Log in to reply or create a profile.
It is also fermented food, so you can keep it in the fridge up to 2-3 months!
bananaboat joined 4/10 & has 1 comment
Posted April 28th, 2010 at 9:03 pm | Log in to reply or create a profile.
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!!!
Maangchi New York City joined 8/08 & has 12,045 comments
Posted April 28th, 2010 at 11:11 pm | Log in to reply or create a profile.
No, you need Korean black bean paste (sold at a Korean grocery store) to make jjajangmyeon.
1234..& has 1 comment
Posted December 7th, 2009 at 12:25 pm | Log in to reply or create a profile.
does black bean paste have any non-halal ingredients????
Pure_Hapa Redondo Beach, California joined 8/09 & has 20 comments
Posted December 17th, 2009 at 7:30 pm | Log in to reply or create a profile.
I don’t think so. There is nothing in it but bean paste, sugar or corn syrup, rice paste and salt.
ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments
Posted April 5th, 2012 at 6:01 am | Log in to reply or create a profile.
Pure_Hapa, what about hot pepper paste, do you know what the ingredients in it?
Atamis Malaysia joined 8/12 & has 3 comments
Posted February 22nd, 2013 at 12:27 am | Log in to reply or create a profile.
Ina, hot pepper paste consist of Alcohol. Thanks
ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments
Posted February 22nd, 2013 at 9:33 pm |
Thank you so much for the information….
AmerasianGoddess PCB FL USA joined 3/13 & has 1 comment
Posted March 18th, 2013 at 1:54 am |
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…
Jacqueline& has 2 comments
Posted November 25th, 2009 at 2:29 am | Log in to reply or create a profile.
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.
Kelly& has 2 comments
Posted November 10th, 2009 at 5:36 am | Log in to reply or create a profile.
Does the brand you used contain any meat? I’d really like to make jjajangmyun, but I’m a vegetarian. Thanks!
Gabrielle& has 2 comments
Posted November 9th, 2009 at 7:27 pm | Log in to reply or create a profile.
Hello Ms. Hammer ^_^
I made samsun jjajang bap using Haitai’s roasted black bean paste (sold in a jar), and the dish turned out salty. I was able to tone down the saltiness but not the slight bitterness of the sauce. Also, I didn’t add in starchy water to the sauce since it was already thick.
My questions are:
1. Does using roasted black bean paste make the sauce extra salty and slightly bitter?
2. Maybe the roasted black bean sauce are meant for gahn jjajang instead (no need for water and starch)?
Kamsahamnida, Maangchi-ssi!
Maangchi New York City joined 8/08 & has 12,045 comments
Posted November 9th, 2009 at 9:30 pm | Log in to reply or create a profile.
Hi,
I have never used roasted black bean paste, so I don’t know the answer. If it turned out too salty, use less amount.kyo ＵＳＡ joined 8/10 & has 10 comments
Posted September 21st, 2010 at 2:17 pm | Log in to reply or create a profile.
I’ve recently tried making jjajangmyun not too long ago and bought roasted black bean paste by mistake. I used it anyway to try out. I realized that the roasted is much more saltier and requires a lot more sugar than what maangchi’s recipe asked for with the original paste.
Joshua (Brazil)
Posted August 1st, 2009 at 2:21 pm | Log in to reply or create a profile.
Apparently, this paste is made of soybeans, despite being black. One would have to boil the beans until they’re tender enough to be mashed into a dry paste (therefore, it’s necessary to drain the water before doing this). The paste is then sweetened with either sugar or honey, and a little bit of oil is added so it gets a little more creamy-looking. I don’t really understand how it turns black, but I think it’s because of some black food coloring substance.
But this paste is made in different ways in different regions of Asia (South China, North China, etc.). Other ingredients are added (I read about “yellow oil”, flour, and other things) depending on the area. However, if you cannot buy it in a Korean food market (as in my case), I’d try to just do the sweet paste at home, out of soybeans. Or maybe black beans, so they’re black already.
That’s just an opinion. :)
wildfoodgeek texas joined 2/12 & has 1 comment
Posted February 27th, 2012 at 5:57 pm | Log in to reply or create a profile.
Asian sauces often use black soybeans. You can buy them from edenfoods.com. I use them to make dao-chi (fermented black beans) and soy sauce. You also will need some aspergillus oryzae, or koji, which I get from GEM cultures in Washington state. The first step is to soak the beans in water overnight. Then cook for 15 minutes in a pressure cooker until they are just tender, not to the stage you might consider edible, but no hardness inside the bean. Then strain and dump out onto a clean towel to cool and dry. Then sterilize some flour in a dry skillet until very hot to kill any yeasts and molds in the flour. Put the beans in a big bowl and toss with the flour. Then add the koji spores and put in some wide containers and then into a (Igloo) cooler. After two days, start taking the beans out every day and turn them. When they are coated with a Brie-like coating of white koji mold, put them into a crock. Cover them and weight them down. Then add water until covered by 1 inch of water. Then add 1/4 cup of pickling salt per quart of water and seal the crock. Allow to ferment for 4 months, then remove the beans and dry them. Save the water as it is a simple but very good soy sauce. I don’t know about the korean paste here, but would love to find out how it relates, if at all.
Elisa& has 1 comment
Posted May 22nd, 2009 at 10:37 pm | Log in to reply or create a profile.
Hi, is it alright to use sam jjang for jajangmyun recipe?
Maangchi New York City joined 8/08 & has 12,045 comments
Posted May 22nd, 2009 at 10:41 pm | Log in to reply or create a profile.
no, you will have to find this black bean paste to make jjajangmyun. Ssamjang is totally different from black bean paste.
I hope you can find this easily.
Maangchi New York City joined 8/08 & has 12,045 comments
Posted February 24th, 2009 at 12:37 am | Log in to reply or create a profile.
Jim N Ga
cool! ssamjang is good dipping sauce, right? Thank you!bECki,
no black bean paste is called “choonjang” in Korean. Soy bean paste is called “doenjang” in Korean. They are totally different. Thank you for your question!bECki& has 1 comment
Posted February 20th, 2009 at 11:04 pm | Log in to reply or create a profile.
is the black bean paste also called Soybean paste? because i went to a Chinese market called “house of rice” and they have the soybean paste. but im not sure if its the same as the black bean paste.
Jim N Ga
Posted January 3rd, 2009 at 12:46 pm | Log in to reply or create a profile.
I love the Chinese Black Bean dishes. I am looking forward to trying Jja Jang Myun. I have cooked Bulgogi and Galbi for years, but had never had them with ssam jang until I ate at a Korean Restaurant here in Atlanta. I went to a Super H Mart and picked up the Soybean paste and Hot Pepper paste and used your recipe to make ssam jang dipping sauce for my ribs on New Years. Thanks for the delicious addition to our meal.
Maangchi New York City joined 8/08 & has 12,045 comments
Posted January 3rd, 2009 at 1:22 am | Log in to reply or create a profile.
Jim N Ga,
Thank you for good information about Chinese fermented black beans.
Happy New Year!Jim N Ga& has 1 comment
Posted January 2nd, 2009 at 9:09 am | Log in to reply or create a profile.
I have not tried the Korean Black Bean paste, but I am familiar with the Chinese Fermented Black Beans (also called Salted or Preserved…)
Wiki: http://en.wikipedia.org/wiki/Douchi
They are dried and fermented Black Beans, typically packed with salt. These are mixed with soy, garlic, etc to make a sauce or marinade. Usually not made into a paste, but will be mashed while making the sauce. Delicious used in making Black Bean SPresipbs(Dim Sum type dish) or ina stir fry with chicken and bell peppers or also stir fired with squid.
wan Singapore joined 1/10 & has 7 comments
Posted January 10th, 2010 at 11:45 pm | Log in to reply or create a profile.
HI, the douchi is differently from the one for jajangmyun as it’s quite salty and may come in dry form, where individual beans can be seen. The best for making jajangmyun is the dark brown hoisin sause (different from the red variety) which is also made from douchi,but has slight sweetness. SOme shops sell them thinned with water- try to get the paste which is thicker instead of the sauce.Hope this helps.
Nishu
Posted December 27th, 2008 at 11:20 am | Log in to reply or create a profile.
oh its my plesure actually you are the only one which i have to thank that you show so much nice vds and with details thnks so much
and wish you a very very very Happy New year may this year will be 2 much lucky for you
Maangchi New York City joined 8/08 & has 12,045 comments
Posted December 27th, 2008 at 8:54 am | Log in to reply or create a profile.
Nishu,
oh, thank you very much. I am going to post the information on the forum then. Thanks a lot.
More comments to read! Jump to page: < Previous 1 2
Leave a Reply
You must create a profile and be logged in to post a comment.
