Description
- CHUNJANG? - Korean black bean paste (Chunjang) also known as jjajang is made from a salty fermented soybean and colored with caramel. It is an essential condiment to make Korean black bean sauce noodles (Jajangmyeon, Jajangmyeon) It is commonly used to make a variety of go-to comfort foods in Korea!
- HOW TO COOK? - Fry in a pan with a little oil and set aside. Stir-fry minced meat, onion, garlic, zucchini and other vegetables. Pour sauce into pan and stir together until ingredients are evenly coated. Add water or stock until the sauce is tender and boils. Then add the starch water and stir the sauce evenly until it thickens.
- PERFECT ADDITION TO ANY MEAL - Chunjang can be added to a variety of dishes! It is traditionally eaten with thick udon-like noodles in a dish called jajangmyeon. It is used as a sauce for Korean tteokbokki and served over rice! This paste is sweet and savory and can be added to any dish to enhance the flavor!
- STORAGE TIPS - To maximize the shelf life of the fermented black bean paste, refrigerate after opening.
Korean black bean paste (Chunjang, ) is made from a salty fermented soybean and coloured with caramel. It is an essential condiment to make Korean black bean sauce noodles (Jajangmyeon, ). It has a slightly bitter and salty taste on its own, so some sugar is added when making Korean black bean sauce (Jajang, : stir-fried Korean black bean paste with meat & vegetables). While Korean black bean paste may have been introduced by a Chinese merchant into Korea, it is different to Chinese black bean paste as it evolved to meet Koreans taste buds.