Chunjang is a thick, dark sauce made from fermented soybeans, often used in Korean cuisine. It is a key ingredient in dishes like jjajangmyeon, a popular noodle dish served with black bean sauce. The sauce has a rich, savory flavor and is typically combined with vegetables and sometimes meat. The preparation of chunjang involves fermenting soybeans, which gives it its distinctive taste and color. It is commonly found in Korean restaurants and is enjoyed for its unique flavor profile. Chunjang is not only a staple in Korean cooking but also represents a significant part of the country's culinary heritage.