*how to make black bean paste*

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This topic contains 5 replies, has 5 voices, and was last updated by  Sheyma 9 months, 1 week ago.

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  • #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..

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