Chunjang - the Korean word for black bean paste - is an essential ingredient in Korean jajjangmyun - a Korean dish of stir-fried pork belly and mixed vegetables in a thick black bean sauce, served with wheat noodles. Also known as Chinese black bean paste, use it to give a distinctive flavour to classic Chinese dishes such as beef in black bean sauce with green peppers.
The black bean paste is salty with a hint of sweetness, with lots of umami depth. Add a spoonful to stir-fry sauces to boost the flavour. Dilute with sesame oil and rice vinegar, and mix in some grated ginger to make a dipping sauce.
Ingredients: black bean paste (soya, wheat (gluten) flour, salt, water), caramel, salt, soya powder, rice wine, water, flavour enhancer (monosodium glutamate [E621]).
Allergy Advice: For allergens see ingredients in bold.
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