*how to make black bean paste*

Home Forums Reader recipes *how to make black bean paste*

This topic contains 7 replies, has 7 voices, and was last updated by  chicotela 3 months ago.

Viewing 8 posts - 1 through 8 (of 8 total)
  • Author
  • #49208


    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.




    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.

    Thank you.



    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.
    Thank you..



    if i don’t have peanuts oil?, substitute for?



    Timothy in the kitchen

    Hello! I want to introduce you to an amazing, healthy, fresh, exciting bread recipe i have come up with. I believe you will like the outcome of this. It’s moist, but not as moist as a banana bread.
    This recipe consist of flour, oats, allspice, milk, blueberries and it wouldnt be the same, without me adding chopped walnuts in it. I love walnuts alot. You just never can tell what i might add in. The surpurise and anticipation of chef Timothy, what will he come up with next?
    Chef Timothy is dedicated to making fun, easy, not hard to learn recipes. He takes the hard work out of it for you. He includes the US measurments and grams, for those who like to measure on a scale for grams.
    Another fun way, chef Timothy, wants you to learn, how to cook, how to be creative, and most of all have fun, in your own kitchen.
    Enjoy the video post. And like, comments, and share!
    **** To enjoy these recipes and more! We have created a website for you to enjoy wonderful recipe videos, and more! Comments are always welcome!
    >>>> https://www.timothyinthekitchen.com <<<<
    Thank you for your loving support 😀
    Chef Timothy

Viewing 8 posts - 1 through 8 (of 8 total)

You must be logged in to reply to this topic.