Tips for making chunjang at home

Hey there! Has anyone successfully made chunjang (black bean paste) at home? I haven’t been able to find any kosher certified chunjang anywhere, and I really am interested in making Jjajangmyeon. I’m looking for some tips and tricks to get it right, so if anyone has any advice I would greatly appreciate it! Thank you!

submitted by /u/oh_no_not_canola_oil
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