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Jjajang Paste

Korean black bean paste used for noodle sauce.

Jjajang Paste — illustrative ingredient image

About Jjajang Paste

Jjajang paste is a Korean black bean paste used primarily to make a savoury sauce for noodles. It is a prepared paste rather than a whole bean ingredient, and the exact formulation can vary between products.

Its flavour is characteristically savoury and bean-based, with the balance of saltiness, sweetness, and fermented notes depending on the product. The paste is thick and smooth to somewhat textured, though precise sensory details are not uniform across brands.

It is sold in jars, tubs, or other packaged forms, sometimes ready to use and sometimes intended to be diluted or cooked into sauce. Heating loosens the paste and develops its sauce-like consistency; the resulting dish may include noodles and other ingredients.

Ingredient type
paste

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Where jjajang paste appears

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Name examples awaiting language review. Confirm the specific food or product.

Local names for jjajang paste

Names and romanised forms to recognise on menus and labels.

English

Jjajang Paste

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Jjajang Paste nutrition & diet

Jjajang Paste nutritional value

Reference: Black bean sauce, Chunjang, Black bean paste

Per 100 g of the edible portion in the named reference form.

Calories
206kcal
Protein
11.8g
Carbs
30.5g
Fat
4.2g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Use the labeled paste portion as prepared, since concentration and recipe vary substantially. Compare a plain spoonful with paste diluted into sauce; oil, sugar, salt, starches, and accompanying noodles can materially change the finished dish and should not be attributed to the paste alone.

Compare the right form: Match a specific commercial or house-made jjajang paste, including dilution and serving state; brand and recipe determine the relevant ingredient profile.

Diet considerations

Jjajang paste is a processed blend, commonly centered on fermented soybean paste, but recipes vary. Wheat, sugar, oil, seafood, meat flavorings, or other cereal ingredients may be present. Do not infer vegan, gluten-free, halal, or kosher suitability; check the exact label and preparation, especially when served with noodles.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — R0580000009a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .