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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.


 

 

 


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