Black Bean Sauce…

This topic has 2 replies, 3 voices, and was last updated 6 years ago by EvilGrin.

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- February 13, 2018 at 5:07 pm #76806
  jasgray94
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  I just purchased some black bean sauce from my local Asian grocery store. It has whole black beans in it, so I was wondering do I mash the black beans into a paste because I want to make black bean noodles or do I just leave them whole in the sauce that they come in?
- April 16, 2018 at 8:00 pm #77463
  deedle2038
  Participant
  it’s not the same product. chunjang sauce (the sauce used to make jjajangmyeon) is actually mostly made from wheat flour, even though it’s called black bean sauce. the black bean sauce you have is great for Chinese stir fries and other things, but it’s not the right product for jjajangmyeon, sorry.
- April 18, 2018 at 11:04 am #77485
  EvilGrin
  Participant
  It can be used to make a variation called fried sauce noodles in China. Although, that is normally made with a different sauce in Beijing.
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