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“*how to make black bean paste*”

  • 5 posts
  • started 4 years ago by ze125
  1. Serving Size : 1 Preparation
    Categories : Asian BeansSauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tbsp peanut oil
    2 tbsp fermented black beans -- rinsed and drained
    1 tbsp garlic -- minced
    1/2 c chicken broth
    1 tbsp soy sauce
    2 tbsp rice wine
    1 tsp sugar
    1 1/2 tsp cornstarch

    Heat a wok or heavy skillet over medium-high heat. Add the oil, the black
    beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients
    and stir-fry about 1 minute or until sauce thickens.
    Makes about 3/4 cup sauce.

    - - - - - - - - - - - - - - - - - -

    Serving Ideas : Serve with poultry, fish or veggies.

    NOTES : Black beans and rice wine and readily available in Asian markets and
    some supermarkets.
    You may substitute dry white vermouth for the rice wine.

    enjoy.

  2. ze, great first post! Now I can make my own.

  3. your most welcome.

  4. Hi,

    I would like to know whether this paste can be used to make Jjajangmyun.

    Thank you.

  5. 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.


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