With this black bean sauce in hand, you’ve now discovered the grand secret to making some of the best Chinese food on the planet!
For those of you who know what this is, you already know the wonders it does for your Asian-inspired dishes. You’ll also be happy to know how incredibly quick and easy it is to make yourself (all of 15 minutes). PLUS, it tastes even better than store-bought stuff AND you know exactly what’s in it…and what isn’t!
For those of you who have no idea what this stuff is, you’ve now discovered a grand secret to making some of the best Chinese food on the planet!
So let’s get right down to it.
What is Black Bean Sauce?
Let’s begin with the central ingredient: Fermented black beans. No, they’re not your typical black beans, aka turtle beans, that you find in dishes like Black Beans & Rice or in South American cuisine. (Yes, I have seen several well-intentioned recipes online calling for regular black beans.) No, these black beans are actually black soybeans. These fermented black soybeans, called douchi in Chinese, are created through a process of boiling the beans, then inoculating them with a special mold spore (commonly aspergillus oryzae) as they dry in the sun. Then they’re typically either stored dry or in brine. This same mold variety is used in miso and soy sauce which are also both fermented products.
You can find fermented black beans in well-stocked Asian grocery stores or you can buy them online.
Because of their strong flavor, fermented black beans are frequently paired with other strong flavors like, most commonly garlic and also chilies for heat. Fermented black beans are most widely used to make Black Bean Sauce, also referred to as Black Bean Paste and Black Bean & Garlic Sauce. Black bean sauce is an important and popular ingredient in Chinese cuisine, particularly Cantonese and Sichuan cooking. It’s as common as an everyday condiment as ketchup is here.
Sharp, pungent, salty and spicy with a hint of sweet, black bean sauce contributes a flavor to Chinese food like no other. And a little goes a very long way, so use sparingly.
So now that we’ve established what black bean paste is, the next question arises:
How Do You Use Black Bean Sauce?
The sky is the limit!
Some popular ways of using it include:
- Stir-fries
- Fried rice
- Eggs and omelettes
- Chinese long beans or green beans
- Fish, scallops, clams and shrimp
- Chinese noodle dishes
- Chicken dishes
- Beef dishes
- Asian eggplant dishes
- Slathered on pork spareribs and then steamed, grilled or roasted
- On vegetables such as bok choy or broccoli
- Asian wraps
- Asian-style coleslaw
I love including it in the base for most any stir-fry. Just select your protein, throw in some veggies, and stir in the black bean sauce.
Black bean sauce is used any time you want to add a unique and powerfully delicious flavor boost to your dishes along with a punch of umami.
Here are just a few recipes that you can take to the next level by adding 2-3 teaspoons of this black bean sauce:
Beef Stir Fry with Snow Peas and Mushrooms
AND DON’T FORGET TO TRY THESE OTHER GREAT CHINESE CONDIMENTS!
Homemade Hoisin Sauce
Homemade Chinese Plum Sauce (Duck Sauce)
Homemade Teriyaki Sauce
Sweet & Sour Sauce
Ready to make some Chinese Black Bean Sauce?
Let’s get started!
Making your own Chinese black bean paste takes all of 10 minutes. As long as you have the fermented black beans, the rest of the ingredients are common staples and easy to find. You can find fermented black beans online.
They come in a large quantity and at a good price. They’ll keep for a long time, several months, and you can also freeze them in ziplock bags and they’ll last even longer.
Place the fermented black beans in a small bowl, cover with water and soak for an hour or so. Then rinse and drain them.
Mash the beans up with a fork and set them aside.
Finely mince the garlic, ginger and green onions.
Heat the oil in a small sauce pan over medium-high heat and cook the garlic and ginger for a minute or two until softened and very fragrant. 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. Reduce the heat to medium and simmer for 10-12 minutes or until the liquid has been reduced by half.
Stir in the cornstarch mixture and simmer for another minute or until thickened.
Let the Chinese Black Bean Paste (or Chinese Black Bean Sauce) cool and then store it in the fridge in an airtight container, preferably a glass jar. Will keep for up to 2 weeks.
BEST Chinese Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste)
Ingredients
- 3 tablespoons fermented black beans ,soaked in water about an hour then rinsed and drained (if you prefer a stronger and saltier flavor, use more beans)
- 2 tablespoons oil
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 2 green onions finely chopped
- 1/2 cup vegetable or chicken broth
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon rice vinegar
- 1/2 to 1 teaspoon hot red pepper sauce or sambal oelek for heat (optional)
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
Instructions
- 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.
Notes
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Oonagh says
Hi Kimberly, thanks for posting this recipe, I found it by way of your homemade Hoisin sauce but can’t wait to give it a go. I am in Ireland, I can’t buy the fermented black beans locally so am having to shop online – the only products appearing are all described as salted, so am just wondering if they is right for your recipe..?
Kimberly @ The Daring Gourmet says
Hi Oonagh, yes, fermented black beans are salted (the salt is what keeps them preserved). Happy cooking and I hope you enjoy the sauce!
Marie says
I made this and it turned out fantastic – great recipe! My husband has to eat a low sodium diet which rules out most Chinese dishes so I’ve been experimenting with making my own sauces. After triple rinsing and soaking the beans to remove as much as possible and using low sodium soy sauce I believe this sauce is pretty reasonably low sodium (can’t measure exactly but the bean mash tasted almost salt-free while retaining its nice fermented flavor). But I’m wondering why my sauce turned out brown and not deep black-brown like yours. Any suggestions? My next batch will be a big one so I can use it as an ingredient for other sauces such as hoisin. I bet I could can this sauce in small jars to store on the shelf. Thanks again!
Kimberly @ The Daring Gourmet says
I’m so glad to hear that, Marie, thank you! I’m not sure about the color, it could have something to do with the brand/darkness of the soy sauce or maybe there was a difference in the fermented soy beans themselves. Whatever the reason I wouldn’t worry about the color, the flavor is what matters. I’m glad you enjoyed this, thanks again for the feedback!
Marie says
Kimberly I posted a link to your fantastic website on two FB low sodium recipe pages I follow, along with suggestions on reducing sodium. One type of cuisine those on sodium-restricted diets (usually from heart failure) crave most is Chinese and there is a demand for recipes. I hope you don’t mind. Thanks again!
Kimberly @ The Daring Gourmet says
That’s fantastic, Marie, thanks so much for doing that! I really appreciate that you posted the link instead of copying and pasting the recipe, thank you! Kind regards, Kimberly
ira says
I’m a muslim..So it’s hard to find ‘halal’ logo..can I use this recipe to make korean black bean noodles??
Kimberly @ The Daring Gourmet says
Hi Ira, yes you can, it has a very similar ingredient composition with the primary ingredient being fermented black beans. Happy cooking!
Brytanny says
Hi! I really want to make this! I’m so excited! But is there a way to omit the wine ? I don’t like to cook with any type of alcohol.
Please help!!
Kimberly @ The Daring Gourmet says
Hi Brytanny, yes, simply omit it and add more broth in its place.
Lady says
I just made this. I have about 1 cup of sauce. Can someone explain how there are 10 servings in here please?
Kimberly @ The Daring Gourmet says
Hi Lady, black bean sauce is largely meant to be used “in” other dishes to boost the flavor, usually just a tablespoon or so at a time.
Gianna says
I am so happy to find a recipe for Hoisin Sauce
But Plesner helt me, I dont find the recipe, list of ingredience for homemade Black Bean Sauce.
I am logning to get started….
Penny Poupazi says
I’ve made this a few times now, I love it! Thanks for sharing. :)
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Penny, thank you!
Keoki says
Grew up on BBS, my mom used to put it over fish and steam it! Its insane on a shrimp stir-fry w/ veggies ! Love your version! More complex than my chinese mother’s version! My own secret ingredients to this recipe are oyster sauce and sesame oil! Mahalo for sharing Kim, Aloha !
Kimberly @ The Daring Gourmet says
Thank you so much for the feedback and tips, Keoki! Aloha!
Contrary Mary says
Daring Gourmet, you’re the best! My black bean sauce came out super! I didn’t have green onions, but put in a smidge of onion powder, and I think I can taste it, but it’s certainly not overwhelming. I found the results pretty oily, and skimmed some off. Like Keoki, I used sesame oil — specifically toasted sesame oil. Not sure if that was the right thing to do, but I think it really adds to the overall flavor explosion that this sauce provides. So many complex flavors on the tongue — what a joy! As good as any Chinese restaurant in my view. Thank-you Daring Gourmet!
Kimberly @ The Daring Gourmet says
That’s fantastic, Mary, I’m thrilled to hear that, thank you!
Cher says
I made this with regular black beans since I didn’t have fermented black beans and it was INCREDIBLE! I don’t like spice, so didn’t add the hot sauce and it still rocked!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Cher, thank you!
Stacy says
So happy to accidentally find your site today. Many of the Asian sauces at the grocery, even at our local, and AWESOME, international market are loaded with preservatives and things I just don’t want to consume.
**Happy Dance** finding your recipes. Thanks for sharing them. I look forward to trying a few. Do you have a recipe for Oyster Sauce, per chance?
CHEERS!!
Kimberly @ The Daring Gourmet says
Thank you, Stacy! I don’t currently have an oyster sauce recipe, sorry. I hope you enjoy any of the recipes you try – happy cooking! :)
Marilyn Alm says
My husband, who loves oysters, had a conniption at the thought of boiling down oysters and then discarding them as most recipes for oyster sauce call for. Also, most recipes for oyster sauce call for light and dark soy sauce, which I cannot have as I stop breathing if I consume soy. I live in a seafood town, and fresh oysters are readily available, along with quarts of “oyster liquor.” I have simmered down the oyster liquor, and added a bit of fish sauce to it as a substitute. It works pretty well.
Varma G says
Hi Kimberly, what a truly wonderful site! So nicely done and the recipes are truly amazing as well. Thank you for sharing all your amazing tips and tricks as well. I’m a chef and I think your recipes are just devine! I don’t think I could ever get those sauces nearly as amazing as you have so THANK YOU FOR THAT!! Can you give some insight on how to make your own fermented soy bean? I live in a country where it’s really impossible to find that particular ingredient and I wanna be making your black bean sauce every week!! That’s how much I love this sauce! If u can let me know that would be so amazing of you! Continue with ur great work!
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment, Varma, I really appreciate that! :) I do a lot of fermenting of vegetables and grains but I don’t make my own fermented soy beans (that’s something I will get to someday I’m sure :) For now I buy the fermented soy beans. I don’t know where you’re located but I provide a link to that product on Amazon. Otherwise you can attempt to see if there’s an Asian grocery store somewhere around you. Thanks again and good luck with finding those fermented soy beans!
Marilyn L Alm says
THis looks fabulous. Unfortunately, I can’t have any grains (so no corn starch or wheat flour or rice flour). I also can’t have soy. I stop breathing if I eat soy. I’m rather fond of breathing. I can find a way to thicken this without grains. CAN I use turtle beans? Is there a place one can get the mold to innoculate them?
Catriona says
Hi Marilyn, try arrowroot? It’s pretty interchangeable with cornstarch (cornflour) as a thickening agent but is from cassava root instead of grains.. it’s pretty common in the U.K. so I’m sure amazon will have it wherever you are..
Martin says
Is this sauce the same (or similar) as yellow soybean paste?
Kimberly @ The Daring Gourmet says
Hi Martin, they’re not the same but I’d say they are somewhat similar. Yellow soybean paste is made with yellow soybeans while black bean sauce is made from fermented black soybeans. Black bean sauce is more pungent then yellow soybean paste.