http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 17:35:27 +0000 http://www.maangchi.com/talk/topic/how-to-make-black-bean-paste#post-5537 Mon, 05 Sep 2011 14:59:19 +0000 Mikura 5537@http://www.maangchi.com/talk/ <p>I can attest that the sauce described by ze125 makes a good substitute to jjajang sauce because I make a very similar version. Because chunjang can be hard to find, I found that using Chinese fermented black beans (called douchi 豆豉) or Chinese yellow bean paste (huangjiang 黄酱 or some brands say ganjiang 干酱) lends a very similar, though not identical, taste to chunjang. Just use it like you would chunjang in Maangchi's recipe or in the recipe above. </p> http://www.maangchi.com/talk/topic/how-to-make-black-bean-paste#post-5532 Mon, 05 Sep 2011 07:25:10 +0000 ayu_92 5532@http://www.maangchi.com/talk/ <p>Hi,</p> <p>I would like to know whether this paste can be used to make Jjajangmyun.</p> <p>Thank you. </p> http://www.maangchi.com/talk/topic/how-to-make-black-bean-paste#post-2112 Fri, 01 Jan 2010 14:54:00 +0000 ze125 2112@http://www.maangchi.com/talk/ <p>your most welcome. </p> http://www.maangchi.com/talk/topic/how-to-make-black-bean-paste#post-2111 Fri, 01 Jan 2010 14:51:16 +0000 powerplantop 2111@http://www.maangchi.com/talk/ <p>ze, great first post! Now I can make my own. </p> http://www.maangchi.com/talk/topic/how-to-make-black-bean-paste#post-2110 Fri, 01 Jan 2010 14:49:32 +0000 ze125 2110@http://www.maangchi.com/talk/ <p>Serving Size : 1 Preparation<br /> Categories : Asian BeansSauces</p> <p> Amount Measure Ingredient -- Preparation Method<br /> -------- ------------ --------------------------------<br /> 2 tbsp peanut oil<br /> 2 tbsp fermented black beans -- rinsed and drained<br /> 1 tbsp garlic -- minced<br /> 1/2 c chicken broth<br /> 1 tbsp soy sauce<br /> 2 tbsp rice wine<br /> 1 tsp sugar<br /> 1 1/2 tsp cornstarch</p> <p> Heat a wok or heavy skillet over medium-high heat. Add the oil, the black<br /> beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients<br /> and stir-fry about 1 minute or until sauce thickens.<br /> Makes about 3/4 cup sauce.</p> <p> - - - - - - - - - - - - - - - - - - </p> <p> Serving Ideas : Serve with poultry, fish or veggies.</p> <p> NOTES : Black beans and rice wine and readily available in Asian markets and<br /> some supermarkets.<br /> You may substitute dry white vermouth for the rice wine.</p> <p> enjoy. </p>