This authentic black bean sauce recipe holds the grand secret to making some of the best Chinese food on the planet! It will work absolute flavor miracles for your Chinese dishes and most anything you simply want to boost with some flavor and umami!
For more delicious homemade Asian sauces be sure to try our Sweet and Sour Sauce, Teriyaki Sauce, Hoisin Sauce, Yum Yum Sauce and Eel Sauce!
For those of you who know what Chinese black bean sauce 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!
What is Black Bean Sauce?
Chinese black bean sauce, also known as black bean paste, is a savory and pungent condiment made from fermented black beans, also known as douchi. Black bean sauce is a staple ingredient in Cantonese and Sichuan cuisine and is used in a wide variety of dishes, including stir-fries, braises, and marinades.  In China it’s as common a condiment as ketchup is here.
Black Bean Sauce Ingredients
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 and Rice or in South American cuisine. Fermented 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. Because of their strong flavor, fermented black beans are frequently paired with other strong flavors like, most commonly garlic and also chilies for heat. You can find fermented black beans in well-stocked Asian grocery stores or you can buy them online.
The other central ingredients that go into making black bean sauce are garlic, ginger, green onions, Chinese rice wine, soy sauce, sugar, rice vinegar, and hot pepper sauce.
How To Use Black Bean Sauce
Black bean sauce is used any time you want to add a unique and powerful flavor boost to your dishes along with a punch of umami. 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. Some popular ways of using it include:
- Stir-fries
- Fried rice and noodles
- Eggs and omelettes
- Chinese long beans or green beans
- Fish, scallops, clams and shrimp
- Chicken, pork, and beef dishes
- Asian eggplant dishes
- Slathered on pork spareribs and then steamed, grilled or roasted
- Steamed vegetables such as bok choy or broccoli
- Asian wraps
- Asian-style coleslaw
I especially love including it in the base for most any stir-fry. Â Just select your protein, throw in some veggies, and add some black bean sauce with your other sauce ingredients.
Black Bean Sauce Recipe
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. Â 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. Â Then rinse and drain them.
Mash the beans up with a fork and set them aside.
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. Â 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 / Chinese Black Bean Sauce cool and then store it in the fridge in an airtight container, preferably a glass jar. Â Will keep for up to 2 weeks.
Enjoy!
For more delicious homemade Asian condiments be sure to try our:
- Teriyaki Sauce
- Sweet and Sour Sauce
- Yum Yum Sauce
- Hoisin Sauce
- Eel SauceÂ
- Plum SauceÂ
- Kecap Manis
- Sweet Chili Sauce
- Ponzu Sauce
- Char Siu Sauce
- Ginger Sauce
Authentic Chinese Black Bean Sauce
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 (can substitute 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
Nutrition
Originally published on The Daring Gourmet March 4, 2016
Natalie Loftus says
Absolutely incredible stuff! I ordered the fermented black beans last week and made my first batch of this black bean sauce over the weekend. I made another batch yesterday. This sauce is so, so, SO GOOD!!! Ten times better than any of the storebought versions I’ve tried. This recipe is easy to make and I agree 100%, it totally transforms the food you add it to, absolutely delicious. I’ll be coming back to this recipe again and again, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Natalie, thanks so much! :)
Peter Tyer says
Hello Kimberley.
Made the Black Bean sauce today and followed it up making the Hoisin sauce , different class to shop bought , we have a Chinese supermarket close buy and I have some of there genuine black bean and hoisin but your recipe is far far better , looking forward to using it in some of your dishes now.
Keep up the good work.
Peter
Kimberly @ The Daring Gourmet says
Thanks so much, Peter!
Anonymous says
Many people don’t READ information prior to just hitting recipes. You give good information that is, as far as I know, accurate. I traveled the orient many years ago when all of the foods were still authentic. By that I mean they had not been changed by foodies who don’t have a clue on what is authentic. They basically left grandma’s recipes behind. Your accurate explanation on fermented beans in lieu of “cajun black beans” caught my eye. Also, people who slather peanut butters and molasses all over their “Chinese” food are missing out. The only place I ever had peanuts on anything was Thailand, Cambodia, Viet Nam, and some in India. Never in Korea, Japan, or in Chinese foods. I started following your site for your input on Hoisen sauce, yours is the only accurate recipe so far.
Kimberly @ The Daring Gourmet says
I appreciate your insights, thank you. Thanks also for following, I’m thrilled to have you on board.
Janet says
Lived in Sichuan for a year in the 80s. Roasted in oil Spanish peanuts were the snack of choice for working on our chopstick skills!
Kimberly @ The Daring Gourmet says
Ha! I’ll bet, Janet, quite the workout in patience and persistence!
Emily | Oat&Sesame says
I was in Philadelphia this past weekend and ate at a Sichuan restaurant. I could not get enough of the little black beans! I asked what they were and now I’m hooked! So happy I’ll be able to make this at home!
Kimberly @ The Daring Gourmet says
Awesome, Emily! Fermented black beans pack a massive flavor punch and there’s just no substitute for them. Happy cooking! :)
Deborah Jayne Ballantine says
Hello Kimberly
My husband can’t eat garlic. Do you think it would be ok without garlic?
Kimberly @ The Daring Gourmet says
Hi Deborah, sure, simply omit it.
Anne says
How would I use this in a stir fry? I’ve only ever made milder sauces, I got a feeling that if I just pour this over to coat it’d be way too salty… Am I right?
Kimberly @ The Daring Gourmet says
Hi Anne, I would make your mild stir fry sauce as usual and then add some of this to it for a wonderful flavor boost – start with a tablespoon or two and taste it, then add more accordingly.
Anne says
Thanks for your reply! I just made this (although I replaced the rice wine/sherry by some white wine, because sherry or rice wine is more expensive and will probably end up down the drain) and I had a little taste, it’s absolutely delicious. Not what I was expecting after smelling the beans at all! It’s salty, slightly sour and the ginger/garlic come through nicely (and I usually don’t like ginger – go figure!). Excited to cook with it tonight! Will be making a beef stir fry with a simple sauce made of broth, soy sauce, rice vinegar and honey. Looking forward to it!
Kimberly @ The Daring Gourmet says
Wonderful, Anne, thank you and happy adventures in cooking with your new black bean sauce! :)
Brent says
Made this for dinner over rice noodles and stir fry veggies. Delicious! Only change was I blended it so it was smooth. Wife loved it too.
Kimberly @ The Daring Gourmet says
Fantastic, Brent, thank you!
lisa says
thanks so much for sharing the recipe – it’s easy to follow and it tates amazing. I only made half the quantity as I only needed a small amount and it was delicious. I have put the remaning beans in the freezer for future use :)
Kimberly @ The Daring Gourmet says
Fantastic, Lisa, thanks so much for the feedback!
David W. says
I made this first and then used it to make your homemade hoisin sauce. Both are absolutely incredible. THE BEST recipes I’ve found for black bean sauce and hoisin sauce. To everyone, MAKE THIS and you’ll be happy you did.
Kimberly @ The Daring Gourmet says
Awesome, David, I’m so glad you made and enjoyed them both, thanks for the feedback!
Keresi Finiasi says
Sounds superb.cannot wait to try it out.i have previously used black bean sauce paste ready made purchased from a local chinese store..but this would be terrific making the paste myself.thank you so much
Kimberly @ The Daring Gourmet says
Thanks, Keresi! Yes, I think you’ll agree that the store-bought paste doesn’t even begin to compare in flavor to this homemade version. Happy cooking!
Neil Palfreyman says
I love blackbean sauce and stumbled across this recipe a few weeks back whilst looking for something else.
I came back to it today and made a batch. Had it for dinner tonight, stir fried with green pepper, mangetout, baby corn and mushrooms.
It was absolutely stunning. Brilliant recipe and highly recommended.
Kimberly @ The Daring Gourmet says
Thank you, Neil, I’m so glad you liked it! Coincidentally, I’m making a stir fry this very afternoon using this black bean sauce :) It really does liven things up, we love it. Thanks again! Best, Kimberly
Sharon says
Can’t wait to try this but wondering when you would add the orange zest…
Kimberly @ The Daring Gourmet says
Hi Sharon, thanks for asking and I’ve added this to the recipe note: Add the orange zest along with the broth and then proceed with the simmering.
Sharon says
Thanks! Can’t wait to get through my store bought and mix up a batch.
Ewa Maria Koska says
Is that sauce better if I keep it in the fridge longer? Or can I eat it straightaway? And if I keep it in the fridge, for how long (max.) should I do it? There are so many different options, some recipes say that it can be kept in the fridge for several months! I am rather sceptical about that…
Kimberly @ The Daring Gourmet says
Hi Ewa, you can eat it immediately, the flavors are strong and vibrant right after you make it. I give 2 weeks as the general guideline just to be safe, but I’m sure it will keep even longer than that.
E.T. says
Would it alter the flavor too much to use a Three Year Barley Miso in place of the fermented black beans?
Kimberly @ The Daring Gourmet says
Hi E.T., I’ve never tried the barley miso before so I’m not really sure. Still, in a pinch, if that’s all you have I’m sure it will add enough of that fermented pungent flavor that it will still yield a perfectly enjoyable black bean sauce.
Lori says
Can you freeze the finished product?
Kimberly @ The Daring Gourmet says
Hi Lori, most things with cornstarch don’t freeze well, it’s a texture thing. What you can do though is make the sauce and leave the cornstarch out, then freeze it. Then when you need the sauce you can reheat it and add the cornstarch at that point.