chunjang

Chunjang is a Korean fermented black bean paste used as a condiment and ingredient in various Korean dishes, most notably in Jajangmyeon. It is characterized by its dark, almost black color and a rich, savory, and slightly sweet flavor profile. The paste is made from fermented soybeans, caramelized sugar, and various seasonings, with the specific ingredients and production methods varying among manufacturers.

The primary component of chunjang is the fermented soybean. This fermentation process is crucial for developing the paste's complex umami notes and its characteristic dark hue. Sugar is often added and caramelized to contribute sweetness and further deepen the color. Other common ingredients can include wheat flour, vegetable oil, and other flavor enhancers.

Chunjang's most famous application is in Jajangmyeon, a popular Korean-Chinese noodle dish. In this dish, chunjang is stir-fried with diced pork or seafood, onions, and other vegetables, then mixed with a sauce. The paste also finds its way into other Korean dishes, providing a deep, savory base for stir-fries, stews, and marinades. Its distinct flavor makes it a cornerstone of many Korean culinary creations, offering a unique taste that is both familiar and complex.