Homemade Chinese black bean sauce is tastier and healthier than commercial versions. It’s very easy to make and can be used to enhance the flavor of many dishes.

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What is black bean sauce
Top tips
Ingredients and substitutes
Cooking procedure
How to store
Ways to use it
Other homemade condiments
📋 Recipe

What is black bean sauce

Black bean sauce (Dòu Chǐ Jiàng/豆豉酱) is one of the versatile Chinese sauces that you need if you’re keen on Chinese cuisine. Although it can be found in ready-to-use commercial jars, my recipe might convince you to switch to the tastier and healthier homemade version.

This dark-colored, vegan sauce is made by frying fermented black beans (find more about this ingredient in later sections) with garlic and ginger in oil that has been infused with scallions and onions. It is then seasoned with soy sauce, rice wine, five-spice powder and sesame oil.

It has an aromatic, savory, earthy, and umami-packed taste. This complex flavor profile makes it a great pantry staple for a variety of delicious Chinese dishes, such as stir-fries, fried rice/noodles, steamed or braised dishes, and more.

The shop-bought black bean sauce often has a semi-smooth texture and a very salty taste, which I found overpowering. My homemade version is much chunkier, adding a more enjoyable texture to dishes. Additionally, it has a more sophisticated, balanced taste that boosts the aroma, not just saltiness.

Top tips

Before we dive into the details of the recipe, let me share a few tips to bear in mind:

two jars of black bean sauce: one original and one spicy.

This recipe offers two versions: original and spicy
Fermented black beans, the key element of the sauce, can not be replaced by other ingredients
But you’re free to adjust other ingredients to suit your taste
Leave the sauce to infuse for 24 hours before consuming

Ingredients and substitutes

Here are what you need to make black bean sauce:

Ingredients for making black bean sauce.

Fermented black beans (read more on this ingredient in the next section)
Neutral cooking oil. It can be sunflower, rapeseed, canola, corn, soybean, vegetable oil, etc.
Aromatics: Scallions and onions (or shallots) are used to infuse the oil. Garlic and ginger are there to complement the earthy fragrance of the beans.
Seasonings. You’ll need light soy sauce, Shaoxing rice wine (or dry sherry), Chinese five-spice powder (or ground white pepper), sugar, and sesame oil.
Chili flakes (optional), aka crushed dried chili pepper. Include this ingredient if you enjoy a hot sauce and a vibrant red color. Choose the variety with the heat level that suits your palate.

About fermented black beans

Fermented black beans, known as Dòu Chǐ/douchi/豆豉 in Chinese, are made from black soybeans, not black turtle beans that you find in Latin American Cuisine. They are fermented with salt. Ginger and/or spices may also be used in the fermentation process. Aromatic, earthy, salty, and slightly bitter and sweet, they have a complex flavor that cannot be replicated by any other ingredient.

They are a unique ingredient in Chinese cuisine and are not commonly found in mainstream supermarkets outside of China. However, they are available in most Chinese grocery stores and on popular online shopping platforms like Amazon.

On the package, fermented black beans are often given different names in English, such as Salted Black Beans or Preserved Beans with Ginger, as shown in the image above.

The most popular variety is the dried version (shown in the image above), which is sometimes accompanied by dried ginger pieces. It’s the type that I use in all dishes that call for fermented black beans. I do not recommend the less common wet version, which comes in a salty and sweet brine, because I find the beans to be less flavorful but saltier.

Cooking procedure

After you’ve gathered all the ingredients, it only takes three simple steps to make this versatile sauce.

Step 1: Prepare the beans

4 steps of preparing fermented black beans.

As I mentioned earlier, some brands of fermented black beans contain dried ginger for flavoring. You need to pick them out before preparing the beans.

Rinse the beans under running water to remove surface salt and/or any dust collected during the fermentation process. Drain well, then use paper towels to dry them as much as possible.

Next, coarsely chop the beans into smaller pieces so that their flavor can be fully released in the next step. I also keep some whole for a nice bite.

Step 2: Infusing the oil

Pour a generous amount of cooking oil into a wok/skillet. Add scallions and sliced onion. Over medium heat, fry the aromatics slowly to fully release their aroma.

Once the scallions and onions become brown on the edge (be careful not to burn), use a slotted spoon to remove them from the oil.

🛎 TIP: This process is similar to how you make Chinese Scallion Oil. I don’t recommend you keep the fried scallions and onion in the sauce, because their high water content results in a shorter storage time. However, don’t throw them away. Add them to stir-fried dishes or use them as a topping for noodle dishes.

Step 3: Fry the sauce

After removing the aromatics, add minced garlic and ginger to the hot oil. Keep the heat on medium. Fry until the garlic turns slightly golden (Be attentive to avoid burning). Then add the beans. Simmer for about 2 minutes while stirring constantly.

Add light soy sauce, Shaoxing rice wine, Chinese five-spice (or ground white pepper), and sugar. Cook for a further 30 seconds or so. Turn off the heat and pour in a little sesame oil to finish.

🌶️ For the spicy version:

If you’re using chili flakes, put them in before you add the seasonings. Fry them with the beans for about 10 seconds.

Original and spicy versions of black bean sauce in wok and in jars.

How to store

Allow the black bean sauce to cool completely before transferring it into an air-tight container/jar. You may be eager to use it straight away. However, I suggest you wait for at least 24 hours. This allows the flavors to settle and becomes more fragrant, like how you deal with Homemade Chili Oil.

Remember to always use a dry, clean spoon to scoop out the sauce. Tighten the lid and keep the remaining sauce in the refrigerator. Consume it within 1 month.

Ways to use it

Black bean sauce is as versatile as Chinese Chili Oil and can be used in endless ways in your dishes. It can be added to prepared or cooked dishes, or used during the cooking process. Here are some examples of how it can be used:

As a stir-fry sauce for meat (chicken, beef, or pork), seafood, eggs, tofu, and vegetables, e.g. Egg & Chili Stir-Fry, Garlic Bok Choy
To add extra flavor to fried rice or fried noodles, e.g. Pork Fried Rice, Chow Mein
To season steamed fish, seafood, and meat, e.g. Steamed Chicken
To add flavor to braised dishes or stews, e.g. Black Bean Sauce Ribs
As a substitute for fermented black beans in any recipe, e.g. Hunan Pork Stir-Fry, Tiger Skin Pepper
As a substitute for other fermented sauces, such as Spicy Doubanjiang used in dishes like Mapo Tofu, Twice Cooked Pork
As a topping for noodle dishes, e.g. Dan Dan Noodles, Chongqing Noodles
To add to a dressing for cold appetizers, e.g. Silken Tofu Salad, Scallion Oil Chicken
As a spread for bread or buns, e.g. Plain Steamed Buns
As a filling item for folded bao buns, e.g. Pork Belly Gua Bao

🛎 NOTE: When using black bean sauce in some of the example dishes above, you’d need to reduce or omit some of the salty ingredients in the original recipes. Be adventurous to experiment with it to find the optimal flavor combination.

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