Amazingly, this real Black Bean Sauce recipe is the key to making some of the best Chinese food in the world! It will add amazing flavor to your Chinese dishes and pretty much anything you want to spice up with some umami! Plus, it’s really simple and quick to make!
For those who know what Chinese black bean sauce is, you already know how great it is for Asian-style dishes. You will also be pleased to learn that it takes only 15 minutes to make yourself. Like most things you make yourself, this black bean sauce tastes even better than store-bought ones, and you know exactly what’s in it. Now that you have this amazing sauce that makes food taste better, you know how to make some of the best Chinese food in the world!
Black bean sauce is a thick, savory condiment that is a staple ingredient in Chinese cuisine. With its rich umami flavor it adds a unique depth and contrast to dishes. But what exactly is black bean sauce and how is it used?
In this comprehensive guide, we’ll cover everything you need to know about this versatile Chinese sauce, including:
- What it’s made from
- Different types and flavors
- Popular dishes that use it
- How to cook with it
- Tips for making your own
Understanding black bean sauce is key to elevating your Chinese cooking. So let’s get started!
What Are the Origins of Black Bean Sauce?
Black bean sauce has its roots in southern Chinese cuisine, especially Cantonese style cooking. It is made from fermented black beans called douchi in Chinese. Douchi are made by taking black soybeans, boiling them, inoculating them with a mold spore, and letting them ferment and dry.
The use of douchi to flavor foods dates back thousands of years in China. Black bean sauce as we know it today emerged later as a condiment made from douchi, along with other ingredients like garlic, ginger, rice wine, and soy sauce.
The bold, salty flavor of black bean sauce became a defining characteristic of Chinese cuisine It adds a savory depth and umami kick unlike anything else
Fermented Black Beans – The Key Ingredient
As mentioned above, the key ingredient in black bean sauce is fermented black beans, also known as douchi, Chinese black beans, or salted black beans.
These small, dried beans have been molded, fermented, and preserved to create an intensely bold, pungent flavor. They are not to be confused with standard black beans or black turtle beans used in Latin cuisine.
When stored dry, fermented black beans will keep a very long time. They are easy to find in Asian grocery stores or online. Be sure you are buying the right fermented black soybeans for black bean sauce versus other salted bean pastes which are different.
Different Types of Black Bean Sauce
There are a few main types of black bean sauce to be aware of:
Black bean garlic sauce – The most common type, it contains fermented black beans, garlic, soy sauce, rice wine, and spices. Pungent and robust.
Chilli black bean sauce – Spicy version with fermented black beans and chopped chillies. Very fiery.
Black bean paste – Thicker version containing primarily mashed fermented black beans. Strong bean flavor.
Sweet black bean sauce – Made sweeter with added sugar. Used for dipping sauces.
Black bean and garlic paste – Smooth paste of fermented black beans and lots of garlic. Intense flavor.
Try different kinds to see which black bean sauce flavors you prefer. They can all add an umami punch to recipes.
Popular Ways Black Bean Sauce is Used
Here are some of the most common ways black bean sauce appears in Chinese cuisine:
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Stir fries – A few tablespoons added to the pan yields big flavor. Works with any protein or veggies.
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Marinades and glazes – Great for adding lots of flavor to meats before cooking. Also makes a tasty glaze.
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Steamed fish – A topping of black bean sauce kicks up steamed whole fish.
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Dipping sauces – Mixed with additional ingredients for a bold dip for dumplings or spring rolls.
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Noodles and rice – Toss with noodles or rice for instant flavor.
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Vegetables – Toss blanched veggies in a bit of black bean sauce.
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Eggs – Add to scrambled eggs or egg foo young for a savory flavor boost.
A little bit of black bean sauce goes a long way to boosting umami and depth in any dish!
How to Cook With Black Bean Sauce
When cooking with black bean sauce, there are some simple tips to follow:
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Use sparingly – A little sauce packs a big punch. Start with 1-2 teaspoons per stir fry or marinade.
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Add near the end – For maximum flavor, stir in right before serving so it doesn’t get diluted.
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Pair with garlic – They are perfect complements. Add minced garlic to your dish.
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Balance flavors – Counter the bold bean flavor with something slightly sweet or acidic.
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Thicken it – Mix together with a cornstarch slurry for a thicker sauce consistency.
With the right technique, black bean sauce can make your food sing! It’s all about balanced, bold flavor.
Make Your Own Homemade Black Bean Sauce
While store-bought black bean sauce is convenient, making your own allows you to customize the flavor. Here is an easy DIY black bean sauce recipe:
Ingredients:
- 1⁄4 cup fermented black beans, rinsed
- 3 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 2 green onions, chopped
- 1⁄2 cup chicken or vegetable broth
- 2 Tbsp rice wine
- 1 Tbsp light soy sauce
- 1 tsp sugar
- 1⁄2 tsp rice vinegar
- 1⁄2 tsp hot chili sauce (optional)
Instructions:
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Mash fermented black beans into a paste.
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Sauté garlic, ginger and green onions for 2 minutes.
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Add bean paste and sauté 1 minute more.
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Stir in remaining ingredients except cornstarch.
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Simmer until reduced by half, about 10 minutes.
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Mix cornstarch with 1 Tbsp water. Stir into sauce to thicken.
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Allow to cool completely before storing.
Having your own homemade black bean sauce allows you to control the sodium content and spice level. You can tweak it to your taste.
Black Bean Sauce – A Chinese Cooking Essential
Keep a jar of black bean sauce on hand to whip up quick and delicious Chinese food anytime. Experiment with adding it to your favorite recipes. Once you incorporate black bean sauce, you’ll never look at Chinese cuisine the same!
Black Bean Sauce Recipe
Put the black beans that have been fermented in a small bowl. Add water to cover them. Let them soak for about an hour. Then rinse and drain them. Mash the beans up with a fork and set them aside.
In a small sauce pan set over medium-high heat, heat the oil. Cook the garlic and ginger for one or two minutes, until they are soft and smell great.
Add the green onions and cook for another minute.
Add the mashed fermented black beans and cook for another minute.
Add the remaining ingredients, except for the cornstarch, and bring to a boil. Lower the heat to medium and let it simmer for 10 to 12 minutes, or until half of the liquid is gone.
Stir in the cornstarch mixture and simmer for another minute or until thickened.
After letting the black bean sauce cool, put it in the fridge in a container that won’t let air in, like a glass jar. Will keep for up to 2 weeks.
How To Use Black Bean Sauce
When you want to give your food a unique and strong flavor boost and a punch of umami, you use black bean sauce. Sharp, pungent, salty and spicy with a hint of sweet, it contributes flavor Chinese food like nothing else. And it’s potent, so a little goes a long way. It will make your favorite Chinese dishes taste better. Try adding a little to Chinese Beef and Broccoli, Mongolian Beef, Mongolian Chicken, Kung Pao Chicken, and Shanghai Noodles. Some other great ways to use it include:
- Stir-fries, fried rice, noodles, and tofu
- Eggs and omelettes
- Chinese long beans or green beans
- Chicken, pork, beef, fish and seafood
- Asian eggplant dishes
- Steamed vegetables such as bok choy or broccoli
- Asian wraps
- Grain salads like our Asian Wheat Berry Salad
I especially love including it in the base for most any stir-fry. Just pick your protein, add some vegetables, and mix in some black bean sauce with the rest of the sauce ingredients.
The EASIEST Black Bean Sauce in a jar – Chinese Sauce Basics
FAQ
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