Ingredients with Measurements:
- 2 cups of black beans, soaked overnight
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of black bean paste
- 4 cups of vegetable broth
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Drain and rinse the soaked black beans. Set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the chopped onion, minced garlic, and grated ginger. Cook for 5 minutes or until the onion is translucent.
4. Add the black bean paste and stir for 1 minute.
5. Add the soaked black beans, vegetable broth, water, salt, and black pepper. Bring to a boil.
6. Reduce the heat to low and simmer for 1 hour or until the black beans are tender.
7. Using a blender or immersion blender, blend the stew until smooth.
8. In a small bowl, mix the soy sauce, rice vinegar, cornstarch, and water.
9. Add the mixture to the stew and stir until thickened.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 38g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Vegetable oil: Canola oil, sunflower oil, or olive oil
- Black bean paste: Fermented black bean paste or miso paste
- Vegetable broth: Chicken or beef broth
- Soy sauce: Tamari or coconut aminos
- Rice vinegar: Apple cider vinegar or white vinegar
- Cornstarch: Arrowroot powder or potato starch
Variations:
- Add diced carrots, celery, and bell peppers for a vegetable-packed stew.
- Use canned black beans instead of soaked black beans for a quicker cooking time.
- Add diced tofu or cooked chicken for extra protein.
Tips and tricks:
- Soak the black beans overnight for a smoother texture.
- Blend the stew until smooth for a creamy consistency.
- Adjust the salt and pepper to taste.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Storage instructions:
- Let the stew cool to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and chopped fresh herbs.
Garnishes:
- Chopped cilantro, green onions, or parsley.
Pairings:
- Crusty bread or rice.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more water or vegetable broth.
- If the stew is too thin, add more cornstarch mixed with water.
Food safety advice:
- Make sure to soak the black beans overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Black bean paste is a staple ingredient in Chinese cuisine, often used in stews and sauces.
Flavor profiles:
- Savory, umami, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean