Introduction

Chunjang (춘장) is a thick, glossy black paste made from fermented soybeans. In Korea it is known as the essential ingredient of jjajangmyeon, the much-loved noodle dish topped with a rich black bean sauce.

Jjajangmyeon is a Korean-Chinese dish that took shape in Chinese immigrant communities around Incheon, and today it is one of the most ordered delivery foods in Korea. If you want to make it at home, a tub of chunjang is the one ingredient you cannot skip.

What is Chunjang Made Of?

Chunjang is made from soybeans, wheat flour, and salt that are fermented together. Most commercial brands also add caramel, which gives the paste its deep black color and a hint of sweetness. The paste is very thick, almost like a dense fudge, and is always cooked before eating.

• Raw chunjang – the standard paste sold in tubs and bags; it must be fried in oil before use
• Pre-fried chunjang (볶음춘장) – already fried in oil, so it can go straight into the sauce
• Jjajang powder and instant sauce – convenient mixes and pouches made with chunjang for quick jjajang sauce

What Does Chunjang Taste Like?

Straight from the tub, chunjang is salty, earthy, and a little bitter. Frying it in oil changes everything: the bitterness mellows, and the paste turns nutty, savory, and gently sweet.

Once it is cooked with onions, meat, and a little sugar, it becomes the familiar jjajang sauce: rich, umami-packed, and slightly sweet, with no spiciness at all.

Popular Korean Dishes That Use Chunjang

Jjajangmyeon

Thick wheat noodles topped with a black bean sauce of pork, onion, and zucchini. Often served with yellow pickled radish and raw onion on the side.

Jjajangbap

The same black bean sauce spooned over a plate of steamed rice, sometimes topped with a fried egg.

Ganjjajang

A drier version where the chunjang is stir-fried with the vegetables without adding starchy water, giving a more intense, smoky flavor.

Jjajang Tteokbokki

A non-spicy twist on tteokbokki, with chewy rice cakes simmered in black bean sauce instead of gochujang.

Easy Jjajangmyeon Recipe (Serves 2)

A home-style version of the Korean-Chinese classic, ready in about 35 minutes.

Ingredients

• 2 servings fresh or dried jjajangmyeon noodles (or udon noodles)
• 150 g pork belly or shoulder, cut into small cubes
• 1 large onion, diced
• 1/2 zucchini, diced
• 1 small potato, diced (optional)
• Cucumber, cut into thin matchsticks, for topping

Sauce

• 4 tbsp chunjang
• 4 tbsp vegetable oil (for frying the chunjang)
• 1 tbsp sugar
• 1 cup (240 ml) water
• 1 tbsp potato starch or cornstarch mixed with 2 tbsp water

Instructions

1. Fry the chunjang. Heat the oil in a pan over medium-low heat. Add the chunjang and stir constantly for 2–3 minutes until it loosens and smells nutty. Pour it into a bowl, keeping the oil, and set aside.
2. Cook the pork. In the same pan, stir-fry the pork over medium-high heat until browned and cooked through.
3. Add the vegetables. Add the potato and onion and cook for 3–4 minutes, then add the zucchini and cook for 2 more minutes.
4. Make the sauce. Stir in the fried chunjang and sugar, then add the water. Simmer for 5–7 minutes until the potato is tender.
5. Thicken. Stir the starch slurry, pour it in slowly while stirring, and cook for 1 minute until glossy.
6. Cook the noodles. Boil the noodles according to the package, then drain and rinse briefly in warm water.
7. Serve. Divide the noodles into bowls, ladle the sauce on top, and garnish with cucumber. Mix well before eating.

Tip: Do not skip frying the chunjang. Raw chunjang tastes bitter and harsh, and a few minutes in hot oil is what gives jjajang sauce its rounded, savory flavor.

Where to Buy Chunjang

Chunjang is sold in plastic tubs and pouches at Korean and Asian grocery stores. Look for “chunjang,” “Korean black bean paste,” or “jjajang paste.”

United States

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Amazon
https://www.amazon.com/s?k=korean+black+bean+paste+chunjang

H-Mart
https://www.hmart.com/search?type=product&q=black bean paste

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+black+bean+paste+chunjang

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+black+bean+paste+chunjang

How to Store Chunjang

Unopened chunjang can be kept in a cool, dark place until the date on the package. After opening, press a piece of plastic wrap onto the surface, close the lid tightly, and keep it in the refrigerator. Always use a clean, dry spoon.

Conclusion

Chunjang is the fermented black bean paste that makes jjajangmyeon possible. Fry it in oil, cook it with pork and vegetables, and you will have a rich, savory sauce that tastes just like your favorite Korean-Chinese restaurant.