- #KOREAN BLACK BEAN PASTE RECIPE HOW TO#
- #KOREAN BLACK BEAN PASTE RECIPE FULL#
Cover and cook for 7 minutes, stirring occasionally. Next, add the shaoxing wine, soy sauce and broth and stir until mixed. Then add your fermented black beans and brown sugar and stir well. Stir the mixture and cook for about 5 minutes, until you see the appearance of small bubbles in the oil. Get a small pan going over low heat and add the oil, minced garlic and shallot. Next, mash half of the chopped beans with a fork (until almost a black bean paste). Chop the beans – but leave some pieces larger than the others. Then place the fermented black beans in a strainer and rinse, drain well – and transfer them to a cutting board. First, gather all of your kitchen tools and ingredients. If you opt for veggie broth, this black bean garlic sauce is 100% vegan. 
Since the other ingredients in this sauce are so savory, I recommend you use low sodium broth.
Broth: You can use chicken broth or vegetable broth, mixed with 1 tsp cornstarch as a thickener. You’ll need about 2 tbsp for this recipe. Soy Sauce: The ubiquitous bringer of savory, umami flavors. If you can’t find shaoxing wine at your local shop, an equal amount of dry sherry is a good substitute. Most brands of this rice wine add a bit of salt to the wine (similar to the added salt in Japanese cooking sake) which allows it to be sold as a food ingredient rather than an alcoholic beverage. It ads a rich flavor to the dishes it is used in. Shaoxing Wine: This is an amber colored Chinese cooking wine made of fermented rice, water and wheat. Brown Sugar: A tablespoon of brown sugar will round out this otherwise savory sauce with a faint, understated sweetness. A small amount of minced onion could stand in for the shallot if needed. 
Two tablespoons of minced garlic – and a small shallot, minced – will do nicely.
Garlic and Shallot: These are your aromatics that you’ll first cook in the oil. Neutral Oil: I use vegetable oil or grapeseed oil for this recipe. Store any remaining fermented beans in the fridge. You should be able to find fermented black beans in most Asian grocery stores – or you can grab them here on Amazon. Because of their strong salty notes, most chefs rinse them before using. Fermented Black Beans (Douchi): These black soybeans are salted and fermented and have a salty, earthy, tangy and umami flavor with a semi-dry texture. #KOREAN BLACK BEAN PASTE RECIPE FULL#
Scroll all the way down for the full recipe.
#KOREAN BLACK BEAN PASTE RECIPE HOW TO#
We’ll talk about how to achieve that mixture in the recipe steps in a sec. The best black bean sauce is an uneven mixture of mashed beans, smaller chopped pieces and larger pieces alike. However, unlike Korean chunjang, the Chinese version we’re making today isn’t really a paste at all. For example chunjang is a Korean black bean paste used in recipes like Jajangmyeong. It is used both as a condiment and as a main flavoring element in composed dishes.įeatured prominently in the Chinese food lexicon, black bean sauce variations are also well known in other Asian cultures recipes. What is Black Bean Sauce?Ĭhinese black bean sauce is a pungent, savory, earthy and aromatic sauce that features fermented black soybeans. She liked it so much that I decided to make my own homemade Chinese black bean sauce so we’d always have some in the fridge. Succulent, tender shrimp with stir fried onions and chives, studded with garlicky and salty bits of fermented black beans became her go-to order over that holiday break. Her favorite dish was the shrimp with black bean sauce. So when she stayed with us in Brooklyn over the holidays one year, we ordered an obscene amount of Chinese takeout. Craving restaurant quality Chinese food at home? You can rely on this pungent, savory, earthy and aromatic black bean sauce recipe to deliver authenticity and depth of flavor! This versatile Chinese sauce can be used as a condiment, a marinade, or stir fry sauce!
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