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CHUNJANG (Black Bean Paste)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


adapted from a Yahoo Answers Recipe posted by Sana




List of Ingredients




1 cup nonfat, homemade chicken broth
2 tablespoons black bean and garlic sauce (see earlier posted recipe)
2 tablespoons oyster sauce (mushroom sauce may be substituted for vegetarians)
1 tablespoon cornstarch (or tapioca or arrowroot)
1 1/2 teaspoons granulated sugar
1/2 to 1 teaspoon grated peeled fresh ginger, or to taste
1/2 teaspoon dried crushed red pepper, or to taste
2 green onions (scallions), finely minced



Recipe



To use as a marinade:
In blender mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer to a container, stir in green onion.

To use as a sauce:
In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onions. Over low-medium heat, bring mixture to a simmer, stirring constantly, about 1 to 2 minutes. Drizzle small amount of sauce in center of plates and top with cooked chicken, fish, or meat. Drizzle a small amount of sauce on top.

Black Bean Sauce is usually made using a chinese or korean black bean.
North America Black Turtle Beans may be substituted.