What’s in Black Bean Paste? A Health-Conscious Look at Chunjang

If you’ve ever tried Jajangmyeon, you’ve tasted the deep, earthy flavour of black bean paste – the rich, dark sauce that gives the dish its signature look and taste. But what exactly is in it? And is it healthy?

In this post, we’re taking a closer look at chunjang, the fermented black bean paste used in Korean cooking. We’ll break down its ingredients, explore how it’s made, and answer one of the most common questions we get about Jajangmyeon: Is black bean paste good for you?

What Is Chunjang?

Chunjang (춘장) is a Korean fermented black bean paste, originally inspired by Chinese-style fermented soybean pastes like Tianmianjiang. It’s the key ingredient in Jajangmyeon, Korea’s beloved black bean noodle dish.

The paste is typically made from:

Soybeans (fermented)
Wheat flour
Caramel or molasses (for colour and sweetness)
Salt
Sometimes a small amount of onion or garlic extract

It’s dark in colour, thick in texture, and has a deep umami flavour with a mild bitterness that mellows when cooked. The raw paste is not eaten directly – it’s always fried in oil and simmered with vegetables, aromatics, or broth to bring out its full flavour.

Is Black Bean Paste Healthy?

Black bean paste sounds rich and indulgent – and it is – but it also has a lot going for it when enjoyed as part of a balanced meal. Here’s what to know:

✅ Fermented soybeans can support gut health

Like other fermented foods, chunjang contains beneficial compounds produced during the fermentation process. These compounds support digestion and may contribute to gut balance – especially when part of a diet that includes other whole plant foods.

✅ Lower in sugar than most sauces

Compared to sweet chilli sauce, hoisin, or teriyaki, chunjang tends to have far less sugar. Its deep colour comes from molasses or caramel, not refined white sugar.

✅ Umami-rich without meat

One of the reasons Jajangmyeon is so satisfying is the savoury depth of the sauce. Chunjang adds a meaty flavour without any animal products, which makes it ideal for plant-based diets.

⚠️ It is high in sodium

Like miso, soy sauce, and other fermented pastes, chunjang is salty. But it’s used in small amounts per serving – and balanced out with vegetables, tofu, or rice noodles in most dishes.

How We Use It at Pam Pam

In our Korean Black Bean Noodles (Jajangmyeon), we use chunjang as the flavour base, simmered with:

Onions and garlic
Chopped vegetables
Plant-based protein
A hint of sweetness for balance

The result is a rich, slightly sweet, earthy sauce that clings to chewy wheat noodles – just like you’d find at a Korean-Chinese restaurant. And because it’s part of a full meal, not just a dipping sauce, you’re getting fibre, protein, and complex carbs in every bite.

Want to Eat More Mindfully?

If you’re trying to eat more whole foods, cut down on meat, or add variety to your weeknight dinners, Jajangmyeon might surprise you. It’s not just comfort food – it’s a dish with deep roots, balanced flavours, and simple ingredients that satisfy.

For a healthy pairing, try serving it with a side of lightly pickled vegetables, kimchi, or miso soup. Or add a few fresh cucumber slices to brighten the richness.