What is Ground Bean Sauce Made Of?

November 13, 2025 •

3 min read

Originating in ancient China, ground bean sauce is a foundational condiment made from fermented soybeans. This savory paste is the result of a process combining ground fermented beans with water, salt, and often wheat flour, which imparts its signature rich, umami flavor.

Quick Summary

A savory Chinese condiment, ground bean sauce consists of fermented soybeans, water, salt, and wheat flour, providing a rich, umami-packed flavor for various dishes.

Key Points

Core Ingredients: Ground bean sauce is made from fermented soybeans, water, salt, wheat flour, and sugar.
Fermentation Process: The flavor is developed through a months-long fermentation process involving koji mold, which breaks down proteins into umami-rich amino acids.
Flavor Profile: The sauce offers a mild, salty, and intensely savory umami flavor, unlike the sweeter profile of sauces like hoisin.
Culinary Versatility: It is an all-purpose condiment used for stir-frying, braising, steaming, and as a marinade base.
Differentiation: It is distinct from sweet bean sauce (made mostly of fermented wheat flour) and hoisin sauce (which is much sweeter).
Not Gluten-Free: The inclusion of wheat flour means most commercial ground bean sauces contain gluten and are not suitable for those with celiac disease.

Understanding the Core Ingredients of Ground Bean Sauce

Ground bean sauce, also known as meen see jeung in Cantonese, is a salty, fermented paste used as a flavor base in many Chinese dishes. Its signature taste comes from a combination of ingredients that undergo a complex fermentation process.

Soybeans: These are the main ingredient, cooked and fermented to break down proteins and starches into umami-rich amino acids and sugars. This fermentation also gives the sauce its dark color.
Wheat Flour: Often added to the soybeans before fermentation, wheat flour's starches also ferment, contributing to the flavor and texture.
Salt and Water: These form a brine with the cooked soybeans and flour. Salt is vital for seasoning and controlling the fermentation process.
Sugar: Frequently included to balance the saltiness.
Flavor Enhancers and Preservatives: Commercial sauces may contain MSG and preservatives for enhanced flavor and longer shelf life.

The Fermentation Process: Creating Depth and Complexity

The fermentation process gives ground bean sauce its unique depth. It typically involves:

Preparation: Soybeans are cooked and mixed with toasted wheat flour.
Koji Incubation: Aspergillus oryzae (koji) mold is added. Its enzymes break down complex compounds into simpler, umami-rich ones.
Brine Fermentation: The mixture ferments in saltwater for months, developing the sauce's complex flavor and aroma. This results in a dark paste.

Common Culinary Uses of Ground Bean Sauce

Ground bean sauce is used in various cooking methods:

Stir-Frying: Adds savory depth to meats and vegetables.
Braising and Steaming: Enhances the flavor of braised meats or steamed fish.
Marinades: A base for marinades, especially for ribs, often mixed with other sauces.
Noodle Dishes: Key in dishes like Zhá jiàng miàn.
Sauces and Dips: Can be thinned for dipping sauces.

Ground Bean Sauce vs. Similar Asian Sauces

Ground bean sauce differs from other Asian condiments:


Feature	Ground Bean Sauce	Sweet Bean Sauce (Tián Miàn Jiàng)	Hoisin Sauce	Miso
Primary Ingredient	Fermented Soybeans	Fermented Wheat Flour	Fermented Soybeans	Fermented Soybeans & Grains (Rice/Barley)
Flavor Profile	Salty, savory, intensely umami	Sweet and savory, less salty	Sweet, savory, and tangy with spices	Savory, salty, and earthy; can be sweet or mellow depending on type
Texture	Coarse, thick paste with discernible bean pieces	Smooth, thick paste	Smooth, thick sauce	Smooth to chunky paste
Common Uses	Stir-fries, marinades, braises, noodle dishes	Beijing Fried Sauce Noodles, Peking Duck	Marinades, glaze for ribs, dipping sauce	Soups, marinades, glazes, dressings

Making Your Own Ground Bean Sauce

Making ground bean sauce at home allows control over ingredients and flavor, although it's a multi-step process. A typical process involves preparing and mashing fermented soybeans, sautéing aromatics, adding seasonings, and simmering until thickened. For detailed guidance, resources like The Woks of Life offer recipes.

Conclusion: The Versatile Umami Condiment

Ground bean sauce, a key ingredient in Chinese cuisine, is primarily made from fermented soybeans, salt, and wheat flour. Its deep umami flavor, developed through fermentation, distinguishes it from sauces like hoisin or sweet bean paste. Understanding what ground bean sauce is made of enhances its use in various dishes, from stir-fries to marinades.

Frequently Asked Questions

No, they are different. Ground bean sauce is primarily a savory, salty paste made from fermented soybeans, while sweet bean sauce (tián miàn jiàng) is much sweeter and made mostly from fermented wheat flour.

Hoisin sauce is significantly sweeter than ground bean sauce, and typically includes additional ingredients like garlic, sesame paste, and chili. Ground bean sauce is milder and saltier with a deeper umami character.

Yes, most commercially available ground bean sauces contain wheat flour, which is a gluten-containing ingredient. Always check the label for confirmation if you have a gluten sensitivity.

After opening, ground bean sauce should be stored in the refrigerator. Always use a clean utensil when scooping it out to maintain its freshness and longevity.

While both are fermented soybean pastes, they have different flavor profiles. Miso is generally less salty and has a smoother texture. You can substitute in some recipes, but the flavor will not be identical.

Ground bean sauce is a great all-purpose cooking sauce. It is ideal for adding a savory, umami flavor to stir-fries, marinades for meats like pork ribs, braising dishes, and noodle sauces like Zhá jiàng miàn.

Ground bean sauce has a salty, savory, and rich umami flavor. The fermentation process gives it a deep, complex taste that adds depth to many dishes.

Ground bean sauce is made from fermented soybeans, which can be yellow or black. While they are related, some variations, like the fermented black bean sauce used in Cantonese cuisine, use specifically black soybeans and often include garlic and chili for a different flavor.