black bean sauce

An incredible depth of flavor, this sauce will work magic on any dish you add it to.&nbsp; The the absolute BEST, you'll NEVER use store-bought again!

BEST Chinese Black Bean Sauce

black beans

garlic

ginger

green onions (finely chopped)

broth

Chinese rice wine (or dry sherry)

soy sauce

sugar

rice vinegar

hot red pepper sauce

cornstarch

Mash soaked and drained fermented black beans with a fork and set aside.

Heat the oil in a small saucepan over medium-high heat. Add the garlic and ginger and cook for a minute or two until softened and very fragrant. Add the green onions and cook for another minute. Add the mashed beans and cook for another minute.

Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half. Stir in the cornstarch mixture and simmer for another minute or until thickened.

Let the black bean sauce cool and store in an airtight container (preferably glass). Will keep for up to 2 weeks.Makes a little more than a cup.&nbsp;&nbsp;

Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. Learn how to make this restaurant favorite at home with this easy to follow recipe!

Jajangmyeon (noodles in a black bean sauce)

Korean

cooking oil

oyster sauce

chicken stock

potato or corn starch (dissolved in 1/4 cup of chicken stock

pork

onion

green cabbage

zucchini

cucumber

Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.

Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.

Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.

Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and ginger and stir fry until no longer pink, adding a tablespoon of soy sauce half way through. 

Add the onion and cook until soft, stirring occasionally. 

Add the cabbage and zucchini and continue to stir fry until vegetables are softened. 

Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.

Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.

Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.

Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.

Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice. 

Not just for lonely hearts, these black bean noodles laced with pork and seafood are the kind of carb-laden, umami-heavy comfort food you'll crave all year long.

Jjajangmyeon (Korean Black Bean Noodles) Recipe

(225 grams) jar black bean sauce (see note)

shrimp (3 1/2 ounces; 100 grams)

(170 grams) boneless, skinless pork belly, cut into 1/4-inch dice

scallions, white and light-green parts only, cut into 1/4-inch dice

small (6-ounce; 170 grams) yellow onion, cut into 1/4-inch dice, divided

(5 milliliters) Korean soy sauce,

squid

(15 milliliters) oyster sauce, plus more to taste

(8 grams) sugar

black pepper

potato starch

noodles

Julienned cucumber, cooked green peas,

If Stir-Frying the Black Bean Sauce (see note): Add oil to a wok and heat over high heat until oil reaches 350°F (180°C) on an instant-read thermometer. Set the wok's spatula in the oil as it heats so that the spatula is heated as well; this will help prevent the black bean sauce from sticking to the spatula when it's added.

Add black bean sauce and fry, stirring constantly, until black bean sauce begins to look just slightly curdled. Immediately transfer to a heatproof container, along with all the frying oil. It's better to err on the side of less frying if you're unsure, as over-fried black bean sauce will clump up and be difficult to work with later.

To Make the Jjajangmyeon: In a small saucepan of simmering water, poach shrimp until just pink on the outside and still undercooked in the center, about 30 seconds. Drain. Shell shrimp and cut into 1/4-inch dice.

In a clean wok, heat about 3 tablespoons (45ml) vegetable oil over high heat until smoking. (You can use some of the vegetable oil from the bean-frying step, if you stir-fried the beans.) Add pork belly and spread in an even layer. Allow to sear for 30 seconds, then begin stirring and tossing constantly until pork is browned all over, about 30 seconds longer. (If you're working over gas, you may get some flare-ups; they'll die down quickly and enhance the flavor of the stir-fry.)

Add scallion, ginger, and about 3 tablespoons diced onion, then cook, stirring and tossing, until fragrant, about 20 seconds. Add soy sauce, pouring it down the side of the wok to make it sizzle. Cook, stirring, for 10 seconds longer.

Add potato and squid and cook, stirring and tossing constantly, until potato is about half cooked, about 3 minutes. Add remaining onion and cook, stirring and tossing, until onion has softened, about 1 minute. Working in 1-tablespoon (15ml) additions, add black bean sauce (without too much of the oil it was fried with), tossing to coat all the ingredients; exactly how much you add will depend on your taste, but your goal is a rich black bean character and very dark brown color throughout. (We ended up adding about 5 heaping tablespoons of the black bean sauce we used.)

Add shrimp and toss to combine. Add oyster sauce and sugar and stir well to incorporate. Season with black pepper. Add water, 1 tablespoon (15ml) at a time, until the mixture has thinned enough to create a thick but flowing sauce. Continue cooking until potato is just cooked through; stir often and lower heat as needed to prevent scorching.

Add more water as needed, roughly 1 tablespoon (15ml) at a time, to reach a saucy consistency; if sauce becomes too thin, add 1 teaspoon (5ml) potato-starch slurry and bring to a simmer to help thicken the liquid. Repeat this process, adjusting with small amounts of water and slurry as needed, until the sauce is glossy and thick but slowly pourable. Adjust seasoning with more oyster sauce or soy sauce as desired.

Meanwhile, boil jjajangmyeon noodles following the manufacturer's instructions. Drain and portion into serving bowls. Spoon the jjajangmyeon sauce on top, garnish with cucumbers, peas, or scallions, and serve.

A taste of the Orient while using up some of that left-over mince

Black bean pork with noodles

vegetable oil

garlic cloves

red chilli

jar black bean sauce

rice noodle

spring onions

Heat the vegetable oil in a large pan then add the garlic cloves, grated ginger and chopped large red chilli. Cook for 1-2 minutes until softened. Add the minced pork and cook, stirring, for 4-5 minutes until browned. Stir in a jar of black bean sauce and cook for 3-4 minutes. Meanwhile, cook the rice noodles according to pack instructions. Drain and toss with the pork and shredded spring onions.

A yummy recipe that is full of Umami flavour. The crispy tofu really adds another level of delicious texture to a simple noodle bowl.

Crispy Black Bean Tofu Noodle Bowl

200 g firm tofu

Tbsp Black Bean Sauce

Tbsp Chinese Black Vinegar (I)

Tbsp Soy Sauce

cornstarch ((In the UK cornstarch is called cornflour))

oil oil

carrot

red pepper

onions

beans

leftover marinade from the tofu

Press the tofu by slicing it &amp; sandwiching it between teatowels. Put something heavy on it &amp; leave for half an hour-overnight.

In a sealable container, mix together the Blackbean Sauce, Soya Sauce &amp; Black Vinegar

Dice the tofu and add to the container with the marinade. Give it a shake to distribut the marinade evenly

Leave to marinade for at least half an hour. The longer you leave it, the tastier it will be!

To cook the tofu, heat the oil in a wok. You want it hot so it sizzles

Open up your container and add the cornstarch. Close the lid and shake it so that the cornstarch evenly coats the tofu

Add a single piece of the tofu to the wok. If it sizzles, it&#039;s ready to cook with.

Add the rest of the tofu in batches, removing them once crispy to a clean paper towel to drain.

Don&#039;t throw away the rest of the marinade! You need it for the noodles!

For the Crispy Blackbean Tofu

Once you have cooked the tofu, wipe out the wok with a paper towel.

Add all the veggies so they sizzle and start to cook

Add 2-3 tablespoons of water to the container you marinated the tofu in. Give it a swish.

Add the noodles to the wok, and the contents of the marinade container. Cook for a minute or two.

Distrubute the noodles onto your plates, and top with the crispy tofu.

For the noodles

Make a Yummy Crispy Black Bean Tofu Bowl that is perfect for dinner or lunch. This yummy vegan recipe is quick to do and tastes AMAZING!

To make this you will need: 
For the Crispy Black Bean Tofu
200 g firm tofu
2 Tbsp Black Bean Sauce
1 Tbsp Chinese Black Vinegar I
1 Tbsp Soy Sauce
3 Tbsp cornstarch
4-5 Tbsp oil for frying. Use a neutral oil like sunflower or rapeseed
For the Noodle Bowl
300 g pre-cooked noodles Either buy ready-made, or follow the instructions to cook a portion prior to making the bowl.
1 carrot cut into batons
1/2 red pepper cut into thin slices
6 spring onions chopped into 3 cm lengths
50 g green beans a handful, chopped into 3cm lengths
the leftover marinade from the tofu

For the full recipe head over to our website: https://theveganlarder.com/crispy-black-bean-tofu-noodle-bowl/

Tastiest Crispy Black Bean Tofu Noodle Bowl

Super delicious pan-fried tofu with black bean sauce

Pan-fried tofu with black bean sauce

box firm tofu

tbsp. vegetable cooking oil

tbsp. light soy sauce

water

garlic sprouts (蒜苗)

Cut tofu into 2 cm thick slices.

Prepare a non-stick pan, pour in 2 tablespoons of cooking oil, place the tofu slices in. And fry tofu until crispy one one side and then slow down the fire and fry the other side until crispy and golden brown too.

Transfer tofu out and leave the oil in. Place garlic and chopped fermented black beans or black bean sauce in and fry for 10 seconds over medium to low fire until aromatic.

Place tofu, light soy sauce, stock or water&nbsp; and garlic sprouts. Fry and toss until each piece is well coated.

A quick and easy recipe for Vietnamese Dipping Sauce (Nuoc Cham / Nuoc Mam) made with fish sauce with a balance of sweet, sour and salty flavors.

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

lime juice ((approximately 1 lime, or substitute with white vinegar))

fish sauce

carrots ((optional, for color))

birds eye chili pepper ((optional, for a bit of spiciness))

Peel the garlic and finely chop it. Add it to a bowl (or jar if you are making a bigger batch)

Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.

Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.

Once the sugar has dissolved, add in the fish sauce and mix.

Voila! Nuoc cham is done! It can be stored in the fridge or used right away! :)

This easy Chinese beef and peppers stir-fry in black bean sauce is quicker than going out to pick up your Chinese takeout. And it tastes better and healthier

Beef and Peppers Stir-fry in Black Bean Sauce

beef

tbsp rice wine (optional)

peanut oil

green pepper

onion sliced

tsp sugar

tbsp black bean sauce

tbsp corn starch

tsp sesame oil

In a shallow bowl, combine beef with soy sauce, rice wine (if using), and corn starch and toss together, set aside.

In a small mixing bowl, combine all the sauce ingredients.

Heat 1 tablespoon of oil in a wok or a heavy duty skillet over high heat until smoke comes up. Add the beef and stir-fry quickly, about 1-2 minutes until the center of beef slices is slightly pink. Transfer to another plate and set aside.

Add the remaining oil in a wok and stir-fry peppers, onion, and ginger until crisp tender, about 2-3 minutes. Add garlic and stir-fry.

Return the beef to the wok and toss. Pour the sauce over and toss everything together until the sauce thickens. Serve hot with rice.

Scallops steamed in their shells with a spicy black bean sauce.

Black bean steamed scallops with noodles

vermicelli noodles

garlic,

fresh root ginger, peeled, finely chopped

red chilli, de-seeded, finely chopped

Shaoxing rice wine

tbsp light soy sauce

tbsp finely chopped fresh chives or spring onions

Stir-fry bok choy, carrots, and celery for just a couple minutes before adding a simple black bean sauce in this quick dish.

Bok Choy with Black Bean Sauce

baby bok choy

c. carrots

c. sliced celery

tbsp. black bean sauce

Korean Black Bean Sauce Noodles (Jaengban Jjajang)

(120 milliliters) vegetable oil

(250 grams) Korean black bean paste (chunjang, 춘장)

tsp (4 grams) ginger

5-6 green onions (3.5 oz, 100 grams)

garlic chives (1 oz, 30 grams)

button mushrooms

4.2 oz (120 grams) pork belly

lard (optional)

chicken bouillon powder

tsp MSG (optional)

black bean paste

(120 milliliters) water

slurry (1 tsp cornstarch + 1 tbsp water)

tbsp toasted sesame oil

In a cold nonstick pan (or wok), add the vegetable oil and black bean paste. Place it over medium heat and fry for about 2 minutes. Make sure to keep stirring it.

Once you see the bubbles in the middle, give it about 30 seconds to 1 minute and turn the heat off. Set aside.

Fry Black Bean Paste

Finely mince the ginger. Roughly chop the onion. Thinly slice the green onions. Cut the garlic chives into long strips. Cut the mushrooms into quarters. Thinly slice the cucumber for garnish. Set them aside.

Cut the pork belly into nice, bite-sized pieces. Blanch the seafood and drain.

Prep Fresh Ingredients

Add the oil (2 tbsp) in a wok. (You can reuse the one that you fried black bean paste with.) Add the lard (if using) and heat it over medium heat. Once it's nice and hot, add the pork belly and render out the fat for 2 to 3 minutes.

When the pork is nicely browned, add the ginger and stir-fry it for about 30 seconds. Carefully add the soy sauce and give it a good stir for another 1 minute.

Increase the heat to high. Add the onion, green onions and stir-fry it for about 2 minutes or until they're slightly softened.

Add the blanched seafood, mushrooms, sugar, oyster sauce, chicken bouillon powder, and MSG (if using). Stir-fry for another 2 minutes.

Add the fried black bean paste and stir it all together for about 2 minutes. Once everything is well coated, reduce the heat to medium, add the water and bring it to a boil. Once it comes to a boil, carefully add the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir. Cover and keep it warm until the noodles are ready.

Cook the noodles according to the package instructions.

Bring the sauce to a boil over high heat and add the drained noodles. Quickly toss it around for 1 to 2 minutes. Turn the heat off. Add the garlic chives and drizzle with the sesame oil. Give it a final mix.

Transfer to a large platter. Garnish with the cucumber. Enjoy~!

Make Jjajangmyeon

The bold umami flavor of this classic Cantonese homestyle seafood dish will blow you away!

Top 14 black bean sauce recipes from across the web

The most viewed black bean sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

BEST Chinese Black Bean Sauce

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Top 14 black bean sauce recipes from across the web

The most viewed black bean sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BEST Chinese Black Bean Sauce

Jajangmyeon (noodles in a black bea...

Jjajangmyeon (Korean Black Bean Noo...

Black bean pork with noodles

Crispy Black Bean Tofu Noodle Bowl

Pan-fried tofu with black bean sauc...

Vietnamese Fish Sauce Dipping Sauce...

Beef and Peppers Stir-fry in Black ...

Black bean steamed scallops with no...

Bok Choy with Black Bean Sauce

Korean Black Bean Sauce Noodles<br>...

Clams with Black Bean Sauce (豉汁炒蜆)

Crisp pork belly with black bean sa...

Silken Tofu with Black Bean Mushroo...

The most viewed black bean sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine