Korean cooking forum topics
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.
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Serving Ideas : Serve with poultry, fish or veggies.
NOTES : Black beans and rice wine and readily available in Asian markets and
You may substitute dry white vermouth for the rice wine.
ze, great first post! Now I can make my own.
your most welcome.
I would like to know whether this paste can be used to make Jjajangmyun.
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.
Thanks for recipe.
I want to try this recipe.But if i will try with dry black bean,is it done?I wonder it.
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