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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.


  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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