Chunjang (Korean black bean paste)

춘장 chunjang

Flavor and role: A Korean black bean paste of fermented soybeans and wheat flour with added caramel. Fried in oil to remove bitterness, it gives jjajang its characteristic sweet-salty taste.
Typical dishes and uses: Jjajangmyeon, jjajang rice, mapo tofu (in place of tianmianjiang)
Substitutes: Use tianmianjiang 1:1 plus a little sugar, or 1 tbsp doenjang + 1 tsp oyster sauce + 1 tsp sugar.
Storage: Refrigerate after opening; use within 6 months. Use pre-fried chunjang (e.g. Sajapyo fried chunjang) within 1 month refrigerated.
Main countries: Korea
Used in this book: Jjajangmyeon (Korean Black Bean Noodles)Ganjjajang with Pork Shoulder and Crispy Fried Egg Chunjang Ragù Rigatoni Jjajang Cheese Rice Gratin

Updated 2026-10-10