Skip the take out and make delicious beef with black bean sauce at home! This recipe is super easy and just as delicious as ...

Indulge your taste buds with our irresistible recipe for Savory Velveted Beef with Chinese Black Bean Sauce. This mouthwatering dish combines tender strips of beef, marinated to perfection, with a ...

Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first ...

Serve with a side of Sriracha for a little extra kick. If you can’t find tri-tip, use a well-marbled cut of sirloin or London broil. Budget a ½ pound of meat per person. Sprinkle the salt, pepper and ...

Fermented black beans give clams a deep savoriness in this 30-minute stir-fry. Cooking with a wok over high heat brings smoky depth and aromatic intensity to the dish. A cornstarch slurry thickens the ...

This summery salad is just right for al fresco dining We've waited long enough for the sun to start shining in earnest. Now that it's out, we want to soak it up as much as we can. That means keeping ...

The first couple months of the year are a time of swearing off, of restricting carbohydrates, alcohol and sugar in an attempt to atone for whatever perceived damage we believe we wrought upon ...

Now, American cooks can buy fermented black beans in almost any major supermarket. Just a couple tablespoons can become a cook’s secret weapon, propelling a dish from mediocrity to greatness. Don’t be ...

Mix 1/3-cup plain Greek yogurt (or coconut yogurt if dairy-free) with 2 tbsp Thai chili sauce. Instructions: 1- Add black beans to a bowl and smash with a potato masher or fork. 2- Add remaining ...

Last week Grant Achatz of Alinea, who kicked off this new feature by creating a cocktail using kluwak kupas, challenged Curtis Duffy of Avenues to come up with the next recipe using Chinese black ...

4 tablespoons Chinese black bean sauce or paste (use just enough to thinly coat both sides of the meat) Instructions: Trim off any “silver skin” on the meat, or ask the butcher to do it for you.