Black Bean Dipping Sauce With Maple Syrup Recipe

By
Niki Achitoff-Gray
Niki Achitoff-Gray
Niki Achitoff-Gray

Niki Achitoff-Gray is the former editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.

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Updated Aug. 29, 2018
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Photograph: Vicky Wasik

Chinese fermented black soy beans are eye-bulgingly salty and all kinds of funky. Here, its fermented tang is transformed into a delicious dipping sauce with the help of maple syrup, creamy peanut butter, and a little chili oil for some warm heat. It's perfect as a dip for dumplings, and is also delicious with roasted chicken and seared pork chops.

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 1 cup sauce

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Ingredients

  • 4 tablespoons Chinese or Korean fermented black bean paste
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons maple syrup
  • 4 teaspoons chili oil
  • 6 tablespoons water

Directions

  1. In a small bowl, combine black bean paste, peanut butter, maple syrup, and chili oil. Stir until emulsified, then whisk in water until thoroughly combined. Serve.

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