*how to make black bean paste*

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

  • This topic has 8 replies, 8 voices, and was last updated 10 months ago by Anonymous.
Viewing 7 reply threads
  • Author
    Posts
    • #49208
      ze125
      Member

      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.

      enjoy.

    • #53033
      powerplantop
      Participant

      ze, great first post! Now I can make my own.

    • #53034
      ze125
      Member

      your most welcome.

    • #53035
      ayu_92
      Participant

      Hi,

      I would like to know whether this paste can be used to make Jjajangmyun.

      Thank you.

    • #53036
      Mikura
      Participant

      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.

    • #68615
      Sheyma
      Participant

      Hi
      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..

    • #73469
      superdavico
      Participant

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

    • #80067
      Andin4
      Participant

      Hi Maangchi,if I don’t want to use the rice wine what should I use? Because I’m a Muslim

      • #83519
        Anonymous
        Inactive

        I think that it is actually rice wine vinegar that the recipe calls for.

Viewing 7 reply threads
  • You must be logged in to reply to this topic.