Chunjang Black Bean Paste

Chunjang Black Bean Paste

Toasted black bean paste turns deeply savory and glossy with a slow caramelized fry.

Total 30 min Makes 16 oz Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

Chunjang is the roasted black soybean paste that forms the backbone of jajangmyeon, deepening in flavor as it's fried slowly in oil until glossy and mellow. This homemade version balances the raw paste's sharp bitterness with caramelized onion and a touch of sugar, resulting in a rich, almost chocolatey condiment. Use it to build jajangmyeon sauce or stir into stir-fries for a savory, umami boost.

Ingredients

  • 1 cup chunjang (raw black bean paste)
  • 1/2 cup vegetable oil
  • 1 small onion, finely diced
  • 2 tablespoons sugar
  • 1 tablespoon minced garlic

Method

  1. Dice the onion finely and set aside with the minced garlic.

  2. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  3. Add the raw chunjang paste to the hot oil and stir constantly, frying it over medium-low heat to mellow its raw, bitter edge and deepen the color.

  4. Add the diced onion and minced garlic to the skillet and continue frying, stirring frequently, until the onion softens and the paste turns glossy.

  5. Stir in the sugar and cook, stirring constantly, until fully dissolved and the paste is smooth and deep brown.

  6. Remove from heat and let cool to room temperature before transferring to a clean jar.

  7. Store the finished chunjang paste in an airtight container in the refrigerator for up to 3 weeks.

Rate this recipe

★ 4.2 (1)

Chunjang Black Bean Paste

Chunjang is the roasted black soybean paste that forms the backbone of jajangmyeon, deepening in flavor as it's fried slowly in oil until glossy and mellow. This homemade version balances the raw paste's sharp bitterness with caramelized onion and a touch of sugar, resulting in a rich, almost chocolatey condiment. Use it to build jajangmyeon sauce or stir into stir-fries for a savory, umami boost.

30 min 16 oz 145 cal

Ingredients

  • 1 cup chunjang (raw black bean paste)
  • 1/2 cup vegetable oil
  • 1 small onion, finely diced
  • 2 tablespoons sugar
  • 1 tablespoon minced garlic

Method

  1. 1

    Dice the onion finely and set aside with the minced garlic.

  2. 2

    Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  3. 3

    Add the raw chunjang paste to the hot oil and stir constantly, frying it over medium-low heat to mellow its raw, bitter edge and deepen the color.

  4. 4

    Add the diced onion and minced garlic to the skillet and continue frying, stirring frequently, until the onion softens and the paste turns glossy.

  5. 5

    Stir in the sugar and cook, stirring constantly, until fully dissolved and the paste is smooth and deep brown.

  6. 6

    Remove from heat and let cool to room temperature before transferring to a clean jar.

  7. 7

    Store the finished chunjang paste in an airtight container in the refrigerator for up to 3 weeks.