Jaja Is the Secret Sauce that Makes Beijing Street Food So Damn Tasty

Step 1

Soak fermented black beans in warm water for at least 20 minutes.

Step 2

Chop garlic, scallions, and ginger until fine in a food processor. Empty.

Step 3

Drain fermented black beans. Blend with spicy bean sauce and yellow soybean paste in food processor.

Step 4

In wok, heat oil until 300 degrees F. Add aromatics and fry until fragrant, about seven minutes.

Step 5

Add blended bean sauce and brown sugar. Fry at low-medium heat for ~45 minutes until dark and sticky. Stir occasionally to prevent burning.

Step 6

Remove and let cool.

Step 7

Add warm water and blend until smooth.

Step 8

To serve, toss Jaja sauce with cooked noodles until evenly coated.

Step 9

Garnish with cut cucumbers, slivered scallions, and ginger. (Heat small amount of canola oil to smoking. Splash hot oil over scallions and ginger.)