Doubanjiang Chili Paste

Doubanjiang Chili Paste

A pungent, salty fermented broad bean paste that anchors Sichuan cooking with deep umami heat.

Make ahead Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

Allergens

Soy

This quick-fermented style doubanjiang builds savory depth from broad beans, chiles, and koji-style fermentation shortcuts using miso as a base. It delivers the salty, funky, umami-rich foundation essential for mapo tofu, twice-cooked pork, and countless Sichuan stir-fries. Unlike traditional versions that ferment for months, this adaptation captures similar complexity in a fraction of the time.

Ingredients

  • 1 cup dried broad beans (fava beans), split and skinned
  • 1/2 cup yellow soybean miso paste
  • 1/3 cup dried Sichuan facing-heaven chiles, stemmed and seeded
  • 1/4 cup Sichuan chile flakes (coarse ground)
  • 1/4 cup shaoxing wine
  • 3 tablespoons coarse salt
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon sugar
  • 1/4 cup warm water

Method

  1. Soak the split broad beans in water for 8 hours or overnight until fully softened.

  2. Drain the beans and steam them over boiling water in a covered steamer basket for 40 minutes, until tender and easily mashed.

  3. While the beans steam, cover the dried chiles with hot water in a small bowl and let soak for 20 minutes to soften.

  4. Drain the softened chiles and pulse them in a food processor with the chile flakes until a coarse paste forms.

  5. Mash the steamed beans with a fork or potato masher until mostly smooth, leaving some texture.

  6. In a large bowl, combine the mashed beans, miso paste, chile paste, salt, sugar, and shaoxing wine, stirring until evenly blended.

  7. Stir in the warm water a little at a time until the mixture reaches a thick, spreadable, jam-like consistency.

  8. Pack the mixture into a clean glass jar, pressing down to remove air pockets, and pour the oil over the surface to seal it from air.

  9. Cover the jar loosely with cheesecloth secured by a rubber band and let it ferment at room temperature away from direct light for 3 days, stirring once daily and re-topping with a thin layer of oil each time.

  10. Taste the paste; it should be salty, funky, and deeply savory. Transfer to a sealed jar and refrigerate for up to 6 months, using as needed in cooked dishes.

Rate this recipe

★ 4.5 (1)

Doubanjiang Chili Paste

This quick-fermented style doubanjiang builds savory depth from broad beans, chiles, and koji-style fermentation shortcuts using miso as a base. It delivers the salty, funky, umami-rich foundation essential for mapo tofu, twice-cooked pork, and countless Sichuan stir-fries. Unlike traditional versions that ferment for months, this adaptation captures similar complexity in a fraction of the time.

Make ahead 16 oz 35 cal

Ingredients

  • 1 cup dried broad beans (fava beans), split and skinned
  • 1/2 cup yellow soybean miso paste
  • 1/3 cup dried Sichuan facing-heaven chiles, stemmed and seeded
  • 1/4 cup Sichuan chile flakes (coarse ground)
  • 1/4 cup shaoxing wine
  • 3 tablespoons coarse salt
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon sugar
  • 1/4 cup warm water

Method

  1. 1

    Soak the split broad beans in water for 8 hours or overnight until fully softened.

  2. 2

    Drain the beans and steam them over boiling water in a covered steamer basket for 40 minutes, until tender and easily mashed.

  3. 3

    While the beans steam, cover the dried chiles with hot water in a small bowl and let soak for 20 minutes to soften.

  4. 4

    Drain the softened chiles and pulse them in a food processor with the chile flakes until a coarse paste forms.

  5. 5

    Mash the steamed beans with a fork or potato masher until mostly smooth, leaving some texture.

  6. 6

    In a large bowl, combine the mashed beans, miso paste, chile paste, salt, sugar, and shaoxing wine, stirring until evenly blended.

  7. 7

    Stir in the warm water a little at a time until the mixture reaches a thick, spreadable, jam-like consistency.

  8. 8

    Pack the mixture into a clean glass jar, pressing down to remove air pockets, and pour the oil over the surface to seal it from air.

  9. 9

    Cover the jar loosely with cheesecloth secured by a rubber band and let it ferment at room temperature away from direct light for 3 days, stirring once daily and re-topping with a thin layer of oil each time.

  10. 10

    Taste the paste; it should be salty, funky, and deeply savory. Transfer to a sealed jar and refrigerate for up to 6 months, using as needed in cooked dishes.