Black Bean Sauce
This post may contain affiliate links. See my disclosure policy.
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! And best of all, this homemade black bean sauce is super easy and quick to make!
Why I Love This Black Bean 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). As with all things homemade, this DIY black bean sauce tastes even better than store-bought stuff AND you know exactly what’s in it…and what isn’t. And with this incredible flavor-boosting condiment on hand, you now hold the secret to making some of the best Chinese food on the planet!
What is Black Bean Sauce?
Chinese black bean sauce, also known as Chinese 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.
Black Bean Sauce Ingredients
This DIY black bean sauce uses just a handful of ingredients but they’re all key in delivering flavor and balance. Here’s what you’ll need:
- Fermented black beans: This is where the real magic happens with their incredibly deep, umami-rich flavor.
- Garlic: This deliver pungency, umami, subtle sweetness and tremendous depth.
- Ginger: With its spicy flavor and invigorating fragrance, it contributes a warming kick.
- Green onions: These add a mild onion flavor.
- Chinese rice wine: Very fragrant with a slightly sweet and briny flavor.
- Soy sauce: This provides the needed salt along with a bold umami flavor.
- Rice Vinegar: Less acidic than white vinegar, it’s adds a delicate and somewhat sweet flavor along with its balancing tang.
- Hot pepper sauce: For some contrasting kick to tie it all together.
What Are Fermented Black Beans?
Let’s talk about the central ingredient in black beans sauce: 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. They usually 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.
Black Bean Sauce Recipe
Let’s get started!
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.
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 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.
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. For a flavor boost try adding a little to your favorite Chinese dishes like 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 (including Egg Foo Young)
- 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 (check out my Thai Lettuce Wraps)
- Grain salads like my Asian Wheat Berry Salad
I especially love including it in the base for most any stir-fry. Just select your protein, throw in some veggies, and add some black bean sauce with your other sauce ingredients.
For more delicious homemade Asian condiments be sure to try my:
- Teriyaki Sauce
- Sweet and Sour Sauce
- Yum Yum Sauce
- Hoisin Sauce
- Eel Sauce
- Plum Sauce
- Kecap Manis
- Sweet Chili Sauce
- Ponzu Sauce
- Chili Oil
- Char Siu Sauce
- Ginger Sauce
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This sauce is exquisite!! It really truly is that good. Making this again and again.
Fantastic, Tamara, thank you!
I was looking for authentic recipes and found your site while wading through peanut butter, molasses, and miso recipes. The best fraud was Goop, which posted a picture of the ingredient panel from hoisin sauce, then proceeded to tell you to make it with ingredients that are not in hoisin sauce. What??!! Shut the front door! And open the door at Daring Gourmet!
I made a double batch of this black bean sauce today and I have to tell you, it was absolutely amazing. I made it to use in your hoisin sauce recipe, which is awesome. I also used it in a chicken stir fry and I’m about to pass out from all the awesomeness.
Incidentally, I have both jarred black bean sauce (Lee Kum Kee) and hoisin sauce (Hokan) at home and was able to do a side by side taste test of both. The sauces made from your recipes were far and away superior. I’m in love.
Mind blown!
Thanks!!!
Woohoo!! You’ve made my day, Kathi, thank you!
Truly excellent and authentic tasting sauce, thank you for this recipe!
There was one Chinese restaurant in Gaithersburg MD where I always ordered Chicken in black bean sauce. I fell in love with it – then I moved. Have been looking for years for another restaurant with the same taste. I gave up and went on a google search and found your recipe. I prepared it this evening in expectation of guests this week and planned this as one of the meals. I just tasted this sauce. You have made me so happy. This is the taste I remember. Will never go to my local Chinese restaurant again. Thank you so much.
YES!!! I’m thrilled to hear that, Kellie, thanks so much for the feedback!
Absolutely amazing, THE BEST black bean sauce I’ve tried!
This is so much better than any of the storebought brands I’ve tried. Absolutely fantastic recipe!
Awesome, Carissa, thank you so much!
This is the only truly authentic recipe I’ve found online and it tastes ABSOLUTELY INCREDIBLE. Thank you for this awesome recipe.
Thanks so much, Sandra!
“Best chinese food on the planet”…they make chinese food better on other planets??
Lol, Marvin, being from Mars, you tell me!
I love when people say it just takes 10 minutes when it’s a 1/2 day project. why?
I lived and worked in Taiwan for several years and fell in love with the food. I tried your hoisin sauce recipe a couple of months ago and have been making it ever since. I’ve now made your black bean sauce to use in my hoisin sauce instead of using storebought and WOW what a difference. No comparison. THIS BLACK BEAN SAUCE IS A SLAM DUNK WINNER. Better than anything I’ve tasted from the store or any other recipe I’ve tried. Two thumbs up!!
Awesome, Nathan, thanks so much!
Can this be frozen?
Hi Rebecca, without the cornstarch, yes (it’s a texture thing). Then when it comes time to use it you would heat it up and thicken with cornstarch.
my Asian grocer was out of the prepared stuff, so I took the Pepsi challenge. Super easy and delicious. Can’t wait to make black been noodles tomorrow
YES!! Fantastic, Spike, thanks for the feedback!
If Something just has to be bought from the store or online, why buy fermented beans n then prepare? Rather buy the hoisin sauce itself and modify to personal taste…
So maybe you could just think about adding ‘fermenting soy beans’ in the first place 😐
I have been searching for a particular brand of black bean paste to not avail (this brand does not have MSG in it). Decided to do a search to DIY..well here you are. I cannot WAIT to try this!
Awesome, Marisa, please let us know what you think once you’ve tried it!
Hi kim
I made this today and mine came out dark brown paste not so black like yours. I used same fermented black beans as yours.
My son has autism and hes picky about color of the food
He used to eat the store bought kind but
Now he is diagnosed im trying to make him gluten free
One and this was it. But color is off and he doesnwajt to try.
Any suggestions? Its very delicious
Hi Jasmine, there are only two ingredients in this that contribute to a dark color and that’s the fermented black beans and the soy sauce. So if you used the same fermented beans that I did, then it likely has to do with whatever soy sauce you used and some brands are darker than others.
I’ve tried several recipes and storebought versions and this is absolutely THE BEST black bean sauce! Don’t second guess making this, DO IT! Love all of your Chinese condiment recipes, Kimberly. They’ve become my standard go-to’s.
Thanks so much, Tanner! :)