The Secret Ingredient: Unlocking Umami with O'LONG Pickled Black Beans

If you’ve ever savored the profound, savory depth of a classic Cantonese dish and wondered, “What is that incredible flavor?”, the answer often lies in a humble jar: O'LONG Pickled Black Beans. These fermented, salty, and intensely aromatic beans are a cornerstone of southern Chinese cuisine, acting as a flavor catalyst that can transform simple ingredients into extraordinary meals.

More than just a condiment, these black beans (douchi) are a powerhouse of umami. The fermentation process breaks down proteins, creating complex, savory compounds that add a layer of richness no amount of salt alone can achieve. When used correctly, they don’t overpower; instead, they bring out and enhance the inherent flavors of your main ingredients, adding extra depth and a captivating aroma that is both earthy and irresistibly appetizing.

Ready to unlock their potential? Let’s start with a classic.

The Star Recipe: Cantonese Style Pickled Black Bean Spare Ribs

This beloved dish perfectly illustrates the magic of the black bean. Here, the beans perform a beautiful duet with the pork, cutting through its richness and amplifying its meaty sweetness.

Ingredients:

• 1 lb pork spare ribs, chopped into bite-sized pieces

• 1.5 tbsp O'LONG Pickled Black Beans

• 3 cloves garlic, minced

• 1-2 red chilies, sliced (optional)

• 1 tbsp soy sauce

• 1 tsp oyster sauce

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tsp cornstarch

• 2 tbsp water or broth

• 1 tbsp vegetable oil

• Sliced scallions for garnish

Method:

1. Prepare the Beans: This is the crucial step! Rinse the black beans briefly under cold water to remove excess salt. Do not soak them, as you’ll wash away the precious flavor. Chop them roughly with your knife. The goal is to break them open, not pulverize them. Now, combine them with the minced garlic. Using the flat of your knife, mash them together slightly to create a coarse paste. This releases the beans’ oils and aroma, creating the foundational flavor base of the dish.

2. Marinate the Ribs: Toss the spare ribs with soy sauce, oyster sauce, sugar, sesame oil, and cornstarch. Let sit for 20-30 minutes.

3. Stir-fry to Perfection: Heat vegetable oil in a wok or skillet over high heat. Add the black bean and garlic paste, stirring for just 20-30 seconds until incredibly fragrant. Add the marinated ribs (and optional chilies) and stir-fry until the ribs are seared and coated in the aromatic paste.

4. Steam and Serve: Add the water or broth, cover, and reduce heat to medium-low. Let the ribs steam for 10-15 minutes, or until cooked through and tender. The steam will infuse the meat completely with the bean aroma. Uncover, increase heat to thicken the sauce slightly, garnish with scallions, and serve hot with rice.

Why it works: The salty, fermented pungency of the beans penetrates the pork, balancing its fat and elevating its natural savoriness. The garlic and chili are lifted by the beans' deep notes, creating a symphony of aroma that fills your kitchen and your palate.

Beyond the Classic: Endless Culinary Possibilities

The spare ribs are just the beginning. O'LONG Pickled Black Beans are incredibly versatile.

• For Stir-Fries: They are the perfect partner for proteins and robust vegetables. Try Black Bean Chicken with Bell Peppers or Clams in Black Bean Sauce. Simply follow the same bean-prep method (mash with garlic), stir-fry with your protein, and add vegetables for a complete, flavor-packed meal in minutes.

• As a Seasoning Paste: Chop the beans finely and mix them with minced garlic, ginger, a touch of oil, and a splash of Shaoxing wine. This paste can be spread on fish (like steamed cod or sea bass) or tofu before steaming. The beans’ flavor permeates the delicate flesh, adding a punch of umami without heaviness.

• In Salads & Cold Dishes: For a bold dressing, mince a teaspoon of beans and whisk with rice vinegar, sesame oil, honey, and neutral oil. Drizzle over shredded cucumber, blanched spinach, or a chicken salad. It provides a savory, fermented kick that replaces the need for added salt.

Pro-Tips for Mastery:

• Rinse, Don’t Soak: A quick rinse is all you need to manage saltiness while preserving flavor.

• The Mashing Technique: Always mash or chop the beans with garlic/ginger. This mechanical release is key to unlocking their full aroma.

• Balance the Salt: Because the beans are salty, go easy on added soy sauce. Taste as you cook, and use sugar or a touch of water to balance.

• Store Smart: Keep your opened jar in the refrigerator, where the beans will continue to mature and develop flavor over time.

Embrace the power of O'LONG Pickled Black Beans. They are more than an ingredient; they’re a secret weapon for creating restaurant-quality depth and aroma in your home kitchen. Open a jar, and let the umami adventure begin.

Net Weight: 180G/ 6.35 FL.OZ
Country of Origin: Taiwan

O'Long Black Bean Soy Sauce (Thick) is a thicker version of the naturally brewed by black soybean soy sauce. This concentrated black soy bean extract is recommended for marinating, basting, stir-frying, and dipping. Consumers who enjoy O'Long Black Bean Soy Sauce but would like a slightly thicker version will be satisfied with this product. O'Long Black Bean Soy Sauce (Thick) has no preservatives, MSG, Saccharin, and Artificial Pigments.

Ingredients:

Suggested Uses: marinade, simmer, stew, dip, blend, bbq

Disclaimer: Every effort has been made to ensure the data presented on this page is accurate. It is provided to you for reference only. We assume no liability for inaccuracies due to typographical errors or packaging changes. Please carefully read the actual package before consuming.

About O'LONG
San Ying Foods co., Ltd. Is the parent company of O’LONG and was founded in 1944. For more than 60 years, it has been one of the most experienced and well-known soy sauce manufacturers in Taiwan. San Ying Foods follows Chinese home-made recipes to ferment black soybeans for their various products and achieve the extraordinary black bean soy sauce taste that consumers look for. Even as the facilities move towards modern methods, San Ying Foods still strongly insists on the principle of following the traditional processes of a 120-day sun exposure and natural brewing to maintain the original and particular flavor of soy sauce and absolutely no preservatives, MSG, saccharin or pigment to maintain body health and nutrition of their consumers. San Ying Foods is committed to produce and sell safe, healthy and nutritious food to the public.