I haven’t gone back to the Korean grocery store I recently discovered, but I’ still enjoying making Korean black bean sauce.
It goes with everything, and I usually make a big batch to keep in the fridge.
You can add anything to black bean noodles, but this time I went with tofu steak, garlic chives, and walnuts.
When I want something protein and crunchy, I like to use walnuts.
It works well not only in baked goods, but also in savory dishes.
It turned out to be such a tasty meal.