Korean Black Bean Paste with Caramelized Sugar
Equipment
- Heavy-bottomed saucepan or wok Crucial for caramelizing sugar without burning. A cast-iron skillet or Dutch oven also works well.
- Wooden spoon or silicone spatula For constant stirring while caramelizing.
- Knife and Cutting Board For prepping aromatics and vegetables.
- Strainer (optional) If you want to remove any garlic or onion solids for a smoother paste.
- Glass jar or airtight container For storing your homemade paste.
Ingredients
For the Paste
- 1 cup fermented black bean paste chunjang, available at Korean markets
- 1/4 cup granulated sugar
- 1/4 cup neutral oil canola, sunflower, or vegetable oil
- 1 medium yellow onion finely minced
- 4 garlic cloves finely minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
Optional: 1 tbsp mirin (for added depth)
For Noodle Dishes (Optional Add-ons)
- 1 medium zucchini diced
- 1 medium potato peeled and cubed
- 1/2 cup cabbage shredded
- 1/2 cup mushrooms shiitake or oyster mushrooms
- 1/2 block of firm tofu cubed (for a delicious twist on korean tofu recipes)
Instructions
Caramelize the Sugar
- In a heavy-bottomed pan or wok, heat the sugar over medium-low heat. Don’t stir at first—just let the sugar melt and slowly turn amber. Once it starts to color, stir gently to prevent burning.
- This is where the caramelized sugar method shines—it adds a subtle smokiness and complexity that sets this black bean paste recipe apart from store-bought versions.
Add Oil and Aromatics
- Once the sugar is a deep amber, immediately add the oil to stop the cooking process. Stir in the minced onions and garlic, and let them sizzle gently in the hot sugar-oil mixture until translucent and fragrant.
Mix in the Black Bean Paste
- Scoop in the fermented korean black bean paste (chunjang). Stir it vigorously so it melts into the oil-sugar mixture. You’ll get a thick, glossy, dark brown paste.
- Let it cook for 5–7 minutes on low heat, stirring constantly to avoid burning. The oil should begin to separate slightly—this is your signal that the paste is ready.
Add Flavor Enhancers
- Add soy sauce, sesame oil, black pepper, and mirin if using. Stir well to combine. Taste and adjust—add more soy sauce for saltiness or a bit more sugar if it’s too bitter.
Cool and Store
- Let the paste cool completely. Transfer to a glass jar or airtight container. It keeps in the fridge for up to 2 weeks or can be frozen for longer storage.