Chunjang is the dark, fragrant soul of Korean Chinese cuisine, a thick black bean paste of fermented soybeans deepened with caramel to a glossy near black. This is the junghwa, or Chinese style, version from Chung Jung One, the flagship brand of Daesang and one of Korea’s most trusted names, made to the standard that home cooks and restaurants alike rely on.

The paste is dense and lustrous, with a robust, savoury aroma and a flavour that balances deep umami against a soft, rounded sweetness. Straight from the pack it is intense and a touch bitter, which is precisely why it is traditionally fried briefly in hot oil first, a step that mellows and sweetens it, unlocking the glossy, mahogany richness that defines the finished sauce.

Its signature creation is jjajang sauce, in which the bloomed paste is cooked with diced pork, onion, and vegetables into a thick, savoury sauce, then poured generously over noodles to make jjajangmyeon or over rice for jjajangbap. Beyond these icons it lends dark, savoury depth to stir fries, braises, and dipping sauces wherever a cook wants that distinctive Korean Chinese character.

Why choose Sea House Black Bean Paste?

• An authentic Korean staple. Made by Chung Jung One (Daesang), a benchmark name in Korean pantry cooking.
• Rich, savoury, and glossy. Deep umami with a gentle sweetness and a thick, lustrous mahogany texture.
• The base of jjajangmyeon. The one ingredient behind Korea’s beloved black bean noodles and jjajangbap.
• Versatile depth. Adds dark, savoury character to stir fries, braises, and dipping sauces.
• Ready when you are. Simply bloom in hot oil to release its full, mellow richness, in a practical 250g pack.