Black Bean Paste Recipe | How to Make Black Bean Sauce in India for Jajangmyeon and Korean Recipe

In a perfect way to make black bean paste at home with proper instructions. Its simple black bean paste recipe with minimum ingredients is available in our Indian market.

What are black beans?
Fermented black beans mixed with traditional ingredients are one of the most popular sauces on the Chinese/Korean menu. This spicy, earthy sauce is easy to make and will last up to a month in the fridge. It can also be frozen in small portions for easy use for quick frying. Due to the salt content of the beans, there is no need to add salt to recipes where you use this sauce.

Ingredients:
7/8 tbsp sesame oil/cooking oil
6/7 cloves Chopped Garlic
1 inch chopped ginger
2 tbsp chili flakes for dried chilies
2 tbsp light soy sauce
2 tbsp rice wine vinegar / Apple/White grape juice would work, it’s not a big deal to skip the rice wine
sugar


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Black beans: https://amzn.to/3j7FiN4
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Sesame Oil: https://amzn.to/3zV8iyn
Garlic, Onion 7 Ginger powder: https://amzn.to/3xcmjWP
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How to use Sauce?
Not to be confused with regular black beans, fermented black beans can be found at your local Asian grocery store or online. They are filled with liquid or drained and sold in tightly sealed bags. If you are using one type of can, drain before rinsing.

Usage: Stir well, use about 1/4 cup to stir for 4 people. To stir, dilute with a little stock, water, or soy sauce. Use as a marinade for ribs, chicken, or fish. Always pour in a small amount of pure sesame oil to prevent it from forming. Add plenty to your favorite ramen dish as it is an ideal base for dishes or soups made with noodles.

This recipe I made for my Indian - Korean or Asian lovers hope you all enjoy the video and my channel if yes, then consider as subscribe, like, and share.

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