Other Korean Jang

🇰🇷 The Soul of Korean Flavor: A Journey Through 'Jang' History  - Part 2.

1. Beyond the Big Three: Other Korean Jang Varieties

Korea’s rich fermentation culture goes far beyond gochujang, doenjang, and ganjang.

Makjang (막장)

   Image courtesy of Wisdom Through the Ages 
   

                                                      Makjang (막장)


 1) Ssamjang (쌈장)

What it is: A mixed paste made from doenjang + gochujang

Flavor: Savory, nutty, slightly spicy

Used for: Lettuce wraps, grilled meat

Easy explanation: “Korean BBQ dipping sauce”

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 2) Cheonggukjang (청국장)

What it is: Fast-fermented soybean paste (2–3 days)

Flavor: Strong aroma, deep earthy umami

Used for: Cheonggukjang stew

Easy explanation: “Korea’s boldest fermented soybean paste”

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 3) Chunjang (춘장)

What it is: Black bean paste used in Korean-Chinese cuisine

Flavor: Sweet, salty, caramel-like

Used for: Jjajangmyeon (black bean noodles)

Easy explanation: “The sauce behind Korea’s famous black noodles”

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 4) Makjang (막장)

What it is: A mild, quick-fermented blend of doenjang + gochujang

Flavor: Balanced, soft, less salty

Used for: Veggie dip, stews

Easy explanation: “A gentle, everyday dipping paste”

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 5) Jangajji (장아찌)

What it is: Vegetables pickled in soy sauce or doenjang

Flavor: Salty, tangy, savory

Used for: Side dishes

Easy explanation: “Korean-style pickled veggies”

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2. Infographic Summary (Perfect for Foreigners)


Other Korean Jang Varieties
   Image courtesy of Wisdom Through the Ages 
           

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