Unlike many of the soybean pastes and sauces we’ve talked about in this glossary, which are fermented bean pastes made from yellow soybeans, black bean garlic sauce is actually made from an already fermented product––fermented black beans.
In this quick article, we’ll tell you everything you need to know about this ingredient and how it’s used in Chinese cooking.
What Is Black Bean Garlic Sauce?
Black bean garlic sauce (suàn róng dòuchǐ jiàng, 蒜蓉豆豉酱) is made from grinding salted/fermented black soybeans with garlic and other seasonings. Rather than using whole fermented black beans and hand-chopped garlic to make a dish, this sauce comes ready to use.
How Is It Used?
Black bean garlic sauce can be used in stir-fries, steamed dishes, and especially seafood dishes. Typically, when cooking with black beans, we like to use whole fermented black beans. That said, this pre-made black bean garlic sauce is a convenient jarred option that adds additional flavor to a dish.
In the case of the dim sum specialty, steamed spare ribs with black bean sauce, we prefer to keep the dish clean-looking and keep the pork and fermented black bean flavors separate, so we use whole fermented black beans. But for dishes like Periwinkle snails in black bean sauce or Stir fried clams in black bean sauce, this black bean garlic sauce is perfect!
While this black bean sauce is easy to use, be aware that whatever sauce or stir-fry you make with it will be dark, because the beans are finely ground.
Buying & Storing
Black bean garlic sauce can be purchased in Chinese grocery stores or online. Refrigerate after opening, and make sure to only use a clean utensil when spooning some out. It also helps to stir before using it.
Use by the date indicated on the package. To give you an idea of its shelf life, the jar we bought in September 2019 has a best-by date of April 2022.
Substitutions for Black Bean Sauce
If you can’t find black bean garlic sauce (or would rather not add another jar of something to your fridge door), you can always use a mixture of fermented black beans and fresh garlic.
Our Favorite Recipes That Use This Ingredient
If you have further questions about black bean garlic sauce, let us know in the comments––we try to answer every single one.
I was actually wanting to know if I need add anything else to it. For example; corn starch and a bit of water.
Hi Barbara, adding cornstarch and water shouldn’t be necessary unless you are using it in a sauce that needs thickening.
I have this sauce and I love it! I use it to add an extra savory “umami” taste to my vegan meats and it is cheaper than vegan Worcestershire sauce :)
Interesting! Thanks for sharing!!
Is this what is used for mapo tofu and Dan dan noodles?
Any suggested veg or tofu recipes if not?
Thanks!
Hi MSA, this is what you are looking for: https://thewoksoflife.com/fermented-black-beans/. And here is the tofu with black bean sauce recipe: .
Dear Sir:
Could you please publish a recipe for making Chicken in Black Bean Sauce (in a jar)? How many tablespoons of sauce to let’s say, 3 chicken thighs.
Thanks,
Laura
Hi Laura, here is our Chicken with Black Bean Sauce recipe: .
Hi, I’m wondering if I could use this sauce as a substitute for 춘장 (chunjang) in Jajangmyeon? If not, then would there be other noodle-type recipe that I could use this in? Thanks!
Uses this last night and was very sick. The chinesse man said put the whole jar in. Had all fresh meat and veg and it was gorgoes. I should of looked up your recipes first.
Oh dear! The whole jar is quite a lot, Alison. Perhaps there was a miscommunication!
How do you use bottle Black Bean garclic sauce with salmon. Please send me a good recipe.
Hi Maria, you can use our recipe for ginger scallion salmon recipe and add 1 or 2 teaspoons of black bean and garlic sauce but in my opiunion, it’s better to use whole fermented black beans for fish and reserve Black Bean garlic sauce for meats and stews.
Would Black Bean Garlic sauce compliment a Meat Loaf?
Hi Donna, I wouldn’t necessarily add it to meatloaf. It has a very powerful flavor, and would really change the character of the dish! You could definitely try it in our recipes that call for it, though!
I love this! x
Thanks Lucy!
Hello,
I love cooking Asian cuisine but I am still a novice and learning my way around a wok. Earlier today I received an email from The Woks of Life!! I eagerly look forward to EVERY single recipe and today was no different, your Chicken with Black Bean Sauce sounds amazing and it is something that I think I will be able to accomplish without going off the rails. One of the ingredients calls for Fermented Black Beans which I do not have and possibly will not be able to find locally. I do however have Black Bean Garlic sauce Lee Kum Kee brand. My question is, how do I adjust the recipe for the Chicken with Black Bean Sauce using the sauce that I already have….can you please help me???
Hi Elizabeth, of course! If you have black bean garlic sauce, you can pull back a bit on any salt called for in the recipe and also reduce the amount of garlic called for (though I would include some fresh garlic in addition to the sauce). In the last minute of stir-frying, taste the dish for seasoning. Then you can add any additional salt or soy sauce to taste! Hope that helps!
And thank you so much for your kind words. We’re glad to have you cooking with us!
If making beef and this sauce how much do you add of the sauce
Hi graham, it really depends on the quantity, but I would suggest you start with two teaspoons of the sauce (for 8 ounces of beef) and taste it before adding any additional seasoning, since black bean and garlic sauce can be quite salty.