Comments on: Homemade Black Bean Sauce

By: Sunny

Sunny — Mon, 17 Jul 2023 05:41:54 +0000

So so delicious! Since learning how to make my own five spice powder and seeing how massive the difference is between that and store-bought, I thought it’d be worth it to give making this black bean sauce a go. Equally as big a difference. Thanks so much for sharing this recipe!

By: Penny

Penny — Sun, 19 Mar 2023 21:05:59 +0000

Super delicious. Made for the mapo tofu recipe but my favorite use is just to add to suateed veggies and/or scrambled eggs

By: Dan

Dan — Sun, 07 Nov 2021 11:47:51 +0000

Inches ?
The rest of the world uses metric, they dumped imperial measures some 50 years ago (half a century !). Not only is America the only nation on the planet to refuse to drop the obsolete measures but, American Imperial Measures are also smaller than Imperial measures from other nations. A cup is not always a cup.
e.g.
1 US Gallon = 3.75 liter
1 UK Gallon = 4.54 liter
Gallons also change between other nations, hence the global conversion to scientific metric standard, metric is the same no matter what nation you are in, a liter is a liter, a millimeter is a milliliter. What is 1/8th of an inch ? (It is hard to find rulers or measure tapes with imperial in the rest of the world)

By: Maggie Zhu

Maggie Zhu — Mon, 25 Oct 2021 14:15:35 +0000

In reply to Renita. Depending on the fermented black bean you use and your stove strength, the beans might have absorbed more oil. It's not a problem for the taste of the sauce. But if you plan to preserve it for a longer time, a thin layer of oil on top of the sauce will help a lot!

By: Renita

Renita — Sat, 23 Oct 2021 06:51:54 +0000

It tastes great! i have a question. After i made this, the amount of oil doesn’t look the same as in your picture. Should i top up with some shallots oil in the jar?

By: Kathy

Kathy — Sun, 26 Sep 2021 18:19:43 +0000

Wow. The SCRUMPTIOUS sauce is still on the stove for last cooking. I fermented the beans myself (very easy4- day process. Not being satisfied with my rough chop of the beans, I used a potato masher to break them up further as they cooked. Further I used the chili oil recipe from this site for the oil! so it is a bit hot…but also with a sweet tang. Thank you so much! The only thing I found a bit difficult was guessing as to the amount of time for each step…that information would be most helpful, as I am a complete newbie to this sauce….

By: Maggie Zhu

Maggie Zhu — Mon, 13 Sep 2021 15:35:09 +0000

In reply to J.

I’ve heard many people using coconut aminos to replace soy sauce and water, but I personally don’t like it.
The aminos tastes so sweet and does not have the depth of flavor that regular soy sauce does.
If you can find it, I like Yamasa’s less salt (reduced sodium) soy sauce. Its sodium content is about half of regular soy sauce (but still double the sodium content of coconut aminos). If it’s still too much sodium, I guess coconut aminos might be the only option.

By: J

Fri, 10 Sep 2021 14:43:18 +0000

Hi Maggie, love your site and your recipes. Due to a recent medical condition, I need to go low-sodium. Do you think I can substitute the soy and sugar combination for for coconut aminos instead?

By: 2HotnAZ

2HotnAZ — Fri, 10 Sep 2021 01:33:29 +0000

Hi, Maggie! I made this sauce last weekend and it turned out pretty well. I used Arbol chilies. My only complaint is that it was a little too sweet for my palate; I prefer savory unami.
Also, can you suggest any Asian spices/sauces that don’t use MSG?

By: Mark

Mark — Tue, 16 Mar 2021 03:05:50 +0000

Great recipe, I will definitely make again. I served with a turkey breast stirfry and added some sesame seeds, but thinking some cashews would work really well with this. Next time.