Lee Kum Kee Black Bean Garlic Sauce (and its category of Chinese black bean sauces) — covering what it is, how to use it, how to make a version of it, and some buying tips.

 

1. What is Black Bean Sauce?

• In Chinese cuisine, “black bean sauce” refers to a savory, umami-rich condiment made primarily from fermented black soybeans (called Douchi / 豆豉). (The Daring Gourmet)

• Unlike common “black beans” (as used in Latin American cuisine), these beans are black soybeans that have been cooked, fermented and salted. (Wikipedia)

• The sauce (or paste) made from these beans is used widely in Chinese dishes — especially stir-fries, braises, seafood and even as a marinade. (usa.lkk.com)

• Flavor profile: strong, salty, full of umami, somewhat bitter/earthy, often complemented by garlic, ginger, soy sauce, rice wine. (The Curry Guy)

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2. Typical Ingredients & How It’s Made

• Core ingredient: fermented black soybeans (douchi) — salted, sometimes soaked or rinsed, then mashed or used whole. (Nicky's Kitchen Sanctuary)

• Aromatics: garlic, ginger, sometimes scallions. (Red House Spice)

• Seasonings: soy sauce, rice wine (e.g., Shaoxing), sugar, sometimes rice vinegar, and oil. (Nicky's Kitchen Sanctuary)

• Some versions: add chili, sesame oil, five-spice. (Pickled Plum)

• Method (simplified): soak / rinse fermented beans → mash/rough chop → sauté aromatics in oil → add beans + seasonings + stock/water → reduce/slightly thicken with cornstarch if needed. (The Daring Gourmet)

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3. How to Use It in Cooking

• As a stir-fry sauce: e.g., beef + vegetables + black bean sauce over rice. (Marion's Kitchen)

• As a marinade: meats, seafood can be marinated in a bit of the sauce to bring depth of flavour.

• For steamed or braised dishes: e.g., fish steamed with black bean garlic sauce.

• As a condiment or finishing sauce: a spoonful to boost flavour of a simple vegetable or tofu dish.

• When buying a jarred version (like Lee Kum Kee), you can simply add it to your cooking rather than starting from scratch.

4. Homemade Recipe

If you want to make your own black bean sauce from scratch (or semi-homemade using fermented beans), here’s a reliable version:

Homemade Black Bean Sauce

Ingredients (makes approx 1 cup):

• 4 Tbsp fermented black beans (douchi), rinsed & drained. (Nicky's Kitchen Sanctuary)

• 1 Tbsp sesame oil + 1 Tbsp neutral oil

• 3 cloves garlic (minced)

• 1 Tbsp minced ginger

• 2 Tbsp Shaoxing rice wine (or dry sherry)

• 2 Tbsp dark/light soy sauce

• 1 tsp rice vinegar (optional)

• 2 tsp sugar

• ½ tsp ground black pepper

• 180 ml chicken or vegetable stock (or water)

• Cornstarch slurry: 1 Tbsp cornstarch mixed with 3 Tbsp cold water (to thicken) (Nicky's Kitchen Sanctuary)

Method:

1. Soak the fermented black beans in cold water for ~1 hour then drain & gently mash. (Some chefs skip soaking to retain flavour) (The Curry Guy)

2. Heat oils in a saucepan over medium heat. Add garlic + ginger + black beans; fry briefly until fragrant.

3. Add rice wine, soy sauce, vinegar, sugar, pepper and stock; bring to boil then reduce heat and simmer ~5 minutes.

4. Stir in cornstarch slurry and cook another 1 minute until sauce thickens.

5. Cool and store in a clean jar in fridge (use within ~2 weeks) if not using immediately.

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6. Tips & Considerations

• The fermented black beans are very salty and umami-rich — so taste your dish before adding extra soy/salt. (The Curry Guy)

• If you find store-bought sauces too sweet or smooth, homemade versions allow you to control sweetness, salt, texture. (Marion's Kitchen)

• Keep extra beans on hand — they can last long in fridge/airtight container. (The Spruce Eats)

• When using in a stir-fry, heat your wok/pan well, and after adding sauce, add vegetables or meat and cook swiftly so the sauce coats evenly.

• Because the flavour is intense, even a small amount goes a long way — you can enhance without overwhelming.

• Allergy/diet note: Check for wheat (in soy sauce) if gluten-intolerant.

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7. Conclusion

Chinese black bean sauce is a powerhouse flavour maker: deep, savoury, aromatic and versatile. Whether you buy a quality jar (like Lee Kum Kee) or make your own, it can elevate simple ingredients (meat, seafood, vegetables, tofu) into something far more complex and satisfying. For your blog, you could highlight: what it is, how to use it, a quick homemade recipe, and buying/licensing tips.

If you like, I can draft a blog-ready article focused on this sauce: origin & history, how it fits into Chinese cuisine, full homemade recipe + video link + product recommendations. Would that work for you?

 

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