Comments on: Black bean paste

By: AmerasianGoddess

AmerasianGoddess — Mon, 18 Mar 2013 05:54:00 +0000

I make the hot pepper paste homemade and there is no alcohol in it. It’s really easy to make; it just time consuming because you have to wait for it to ferment before it is “ready” and perfect. If you want to try your hand at that…

By: sh3ll

sh3ll — Fri, 08 Mar 2013 03:39:16 +0000

Hi I bought the powdered version of the sauce, since they ran out of the paste. Do you know how much I should use? Thanks

By: ina78

ina78 — Sat, 23 Feb 2013 02:33:44 +0000

Thank you so much for the information….

By: Atamis

Atamis — Fri, 22 Feb 2013 05:27:06 +0000

Ina, hot pepper paste consist of Alcohol. Thanks

By: daianafeijo

daianafeijo — Tue, 08 May 2012 15:18:03 +0000

hi dear :)
how can i do this chunjang? I can’t find to buy this in Brasil, so i’m looking for a way to do chunjang, and after jjajangmyeon :)

thanks!!! :D

By: ina78

ina78 — Thu, 05 Apr 2012 10:01:53 +0000

Pure_Hapa, what about hot pepper paste, do you know what the ingredients in it?

By: wildfoodgeek

wildfoodgeek — Mon, 27 Feb 2012 22:57:40 +0000

Asian sauces often use black soybeans. You can buy them from edenfoods.com. I use them to make dao-chi (fermented black beans) and soy sauce. You also will need some aspergillus oryzae, or koji, which I get from GEM cultures in Washington state. The first step is to soak the beans in water overnight. Then cook for 15 minutes in a pressure cooker until they are just tender, not to the stage you might consider edible, but no hardness inside the bean. Then strain and dump out onto a clean towel to cool and dry. Then sterilize some flour in a dry skillet until very hot to kill any yeasts and molds in the flour. Put the beans in a big bowl and toss with the flour. Then add the koji spores and put in some wide containers and then into a (Igloo) cooler. After two days, start taking the beans out every day and turn them. When they are coated with a Brie-like coating of white koji mold, put them into a crock. Cover them and weight them down. Then add water until covered by 1 inch of water. Then add 1/4 cup of pickling salt per quart of water and seal the crock. Allow to ferment for 4 months, then remove the beans and dry them. Save the water as it is a simple but very good soy sauce. I don’t know about the korean paste here, but would love to find out how it relates, if at all.

By: Godisgood

Godisgood — Fri, 09 Dec 2011 11:33:53 +0000

I was wondering the same thing :-)

By: ZatyAziz

ZatyAziz — Thu, 06 Oct 2011 04:02:39 +0000

hye,
^_^
How to make blackbean paste???
i wanna make it…

By: Simi-ka

Simi-ka — Sat, 03 Sep 2011 15:21:31 +0000

Can I make Black bean paste on myself somehow?