Kim Dae-seok's Stir-Fried Chunjang

Name: Kim Dae-seok's Stir-Fried Chunjang
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Korean
Ingredients: chunjang 300g; water 5 tablespoons; sugar 3 tablespoons; olive oil 3 tablespoons

Adding just three ingredients—water, sugar, and olive oil—reduces the bitter and salty taste of chunjang while enhancing its rich, savory depth to create a premium chunjang base.

30 min Difficulty Very easy Sauces & basics

Main ingredients

chunjangolive oil

Ingredients needed 6 servings

chunjang 300g

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chunjang olive oil

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water 5 tablespoons

sugar 3 tablespoons

olive oil 3 tablespoons

Recipe

Add 5 tablespoons of water and 3 tablespoons of sugar to a pan. Turn the gas flame to medium heat and slowly stir until the sugar is completely dissolved.
Once the sugar has fully dissolved, reduce the flame to low heat to lower the temperature.
Squeeze all 300g of chunjang into the pan, making sure no residue remains.
Turn the heat slightly higher so the chunjang begins to bubble gently, then stir slowly for about 1 minute and 30 seconds.
Evenly distribute 3 tablespoons of olive oil around the pan and continue stirring gently for about 3 minutes to develop a rich, nutty aroma without burning.
Turn off the heat and let the mixture cool at room temperature for about 20 minutes before transferring it to an airtight container for storage.

In a pan, combine water and sugar; cook over medium heat until sugar dissolves completely, then reduce to low heat.
Add chunjang and stir for 1 minute and 30 seconds. Then add olive oil and continue cooking for another 3 minutes.
Let the finished stir-fried chunjang cool completely at room temperature for 20 minutes before storing in an airtight container.

Cooking tips

When squeezing chunjang from its pack, wrap a rubber band around the tip of a wooden spoon to use it like a gripper—this allows you to extract every bit cleanly and minimize waste.
Do not add olive oil at the beginning; instead, push it in during the middle of cooking. This reduces bitterness and enhances the smooth, rich flavor of the chunjang.
The finished stir-fried chunjang can be stored in an airtight container: up to 6 months in regular refrigerator, or up to 1 year in a kimchi refrigerator.
Enjoy fresh by dipping slices of raw onion into it, or use a small amount as a seasoning in dishes like jeyuk bokkeum (pork stir-fry), squid stir-fry, or steamed chicken to greatly enhance their flavor.

Recommended for

Those who want to make a richer, more refined chunjang sauce at home than what’s available in stores.
Home cooks who wish to prepare a batch of chunjang once and store it long-term for use as a go-to seasoning in various stir-fries.
Aspiring restaurant owners preparing to open a zhajiangmian shop and seeking authentic, traditional chunjang stir-frying techniques.

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