spice

Doubanjiang

Also called Sichuan chili bean paste, Pixian broad bean paste

In a nutshell

A Sichuan paste of fermented broad beans, chilies and salt, aged for months. It is salty, savory and spicy, and it gives mapo tofu and braises their deep red color.

Doubanjiang is a Sichuan chilli bean paste made from fermented broad beans, red chillies and salt, aged for months or even years. The most famous comes from Pixian, near Chengdu. It is intensely salty, savoury and spicy, with a deep, earthy, fermented richness.

Cooks call it the soul of Sichuan food. Fried in oil, it turns the oil a glowing red and builds the base for mapo tofu, twice-cooked pork and braised fish. A spoonful gives an everyday stir-fry real depth.

Flavor profile

warm3

sweet1

pungent4

bitter0

floral0

earthy3

citrus0

smoky0

Aroma: salty, fermented, spicy, deep

Good to know

Origin: Sichuan, China

Forms: paste

Season: Available year-round; traditionally made in summer when broad beans and chillies are dried and fermented in the sun.

Nutrition: Used in spoonfuls, so it adds flavour more than nutrition; it is very high in salt and may contain wheat.

Storage: Once opened, transfer doubanjiang to a clean glass jar if it came in a bag, press it down, and keep it in the fridge. Thanks to its high salt it lasts a year or more. It may darken over time, which is normal. Use a clean, dry spoon, and throw it out if you see fuzzy mould or it smells sour rather than savoury. You can freeze it in small portions, but it rarely needs it.

How to use doubanjiang

Fry It First

Cook the paste in oil over medium heat until the oil turns red and it smells toasty. Add liquid after that.

Skip Extra Salt

It is very salty already. Taste the dish before adding soy sauce or salt.

The science of doubanjiang

Fermentation with moulds and bacteria breaks broad bean proteins into free amino acids such as glutamate. That gives doubanjiang its powerful umami and meaty depth.
Long ageing lets sugars and amino acids slowly react in the Maillard reaction, darkening the paste from bright red to deep reddish-brown and adding roasty, soy-like notes.
Frying the paste in oil over medium heat for a minute or two dissolves fat-soluble capsaicin and red carotenoid pigments into the oil. This is the 'red oil' that colours and flavours the whole dish evenly.
Doubanjiang is very salty, which is what keeps it safe during months of fermentation. In a recipe it often replaces most of the salt and soy sauce.
Burning it over high heat scorches the sugars and proteins, turning it bitter. Medium heat and constant stirring give the fragrant, toasty result you want.

How to choose doubanjiang

Look for Pixian (Pi Xian) doubanjiang, sometimes labelled 'broad bean paste with chilli'; it should be dark red-brown and chunky. Longer-aged pastes are darker and more complex. Some products called chilli bean sauce are smoother and milder, so check the ingredients list for broad beans and chillies first.

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Substitutes for doubanjiang

Swap	Amount	What changes
Gochujang	1:1	Similar fermented chilli depth but sweeter and less salty; add a splash of soy sauce.
Miso + chilli flakes	1 tbsp miso + 1 tsp flakes per 1 tbsp	Fermented umami plus heat; fry it in oil the same way.
Black bean sauce + chilli oil	1:1	Salty fermented beans with heat; close in a stir-fry.
Sambal oelek + soy sauce	2 tsp sambal + 1 tsp soy per 1 tbsp	Gets the heat and salt, though without the deep fermented note.

What goes with doubanjiang

Tofu. Doubanjiang's salty heat is the heart of mapo tofu, which is otherwise mild.
Pork Shoulder. Doubanjiang's savory heat suits fatty pork in twice-cooked pork and braises.
Garlic. Garlic fried with doubanjiang gives Sichuan dishes their aromatic base.
Ginger. Ginger and doubanjiang are fried together at the start of many Sichuan dishes.
Scallion. Scallion adds fresh bite to doubanjiang's deep, salty heat.
Sesame Oil. Sesame oil's nutty aroma rounds out doubanjiang at the end of cooking.
Soy Sauce. Soy sauce adds umami to doubanjiang, but both are salty, so adjust carefully.
Star Anise. Star anise adds licorice warmth to doubanjiang braises.
Chicken thigh. Doubanjiang's savory heat flavors chicken thighs in braises and stir-fries.
Beef Chuck. Doubanjiang's deep savory heat suits slow-braised beef.

Mistakes to avoid

Stirring it straight into liquid, where it stays raw and sharp.
Burning it on high heat, which makes it bitter.

Ideas for tonight

Mapo tofu with ground pork
Braised eggplant with doubanjiang and garlic
Twice-cooked pork with peppers

Doubanjiang: questions

What does doubanjiang taste like?

It tastes very salty, deeply savoury and spicy, with a rich fermented, almost meaty depth. Fried in oil, it becomes fragrant and toasty with a glowing red colour.

Is doubanjiang the same as gochujang?

No. Both are fermented chilli pastes, but doubanjiang is made from broad beans and is saltier, chunkier and less sweet. Gochujang uses glutinous rice and soybeans, so it is sweeter and smoother.

How do you use doubanjiang?

Fry a tablespoon in oil over medium heat for about a minute, until the oil turns red and smells fragrant, then add garlic, ginger and your other ingredients. It is the base of mapo tofu, twice-cooked pork and many Sichuan braises.

Do you need to cook doubanjiang?

Yes, for the best flavour. Stirred raw into liquid it tastes harsh and overly salty; frying it in oil first mellows it and releases its colour and aroma.

Does doubanjiang need to be refrigerated?

Refrigerate it after opening. Its salt makes it very stable, but the fridge keeps its flavour fresh and prevents mould.

Should I add salt when cooking with doubanjiang?

Usually not. Taste after adding the paste, as it often provides all the salt a dish needs; add soy sauce or salt only at the end if necessary.

What goes well with doubanjiang?

Doubanjiang pairs best with tofu, pork shoulder, garlic, ginger, scallion. Doubanjiang's salty heat is the heart of mapo tofu, which is otherwise mild.