Doubanjiang
Also called Sichuan chili bean paste, Pixian broad bean paste
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.
Flavor profile
Aroma: salty, fermented, spicy, deep
Good to know
Origin: Sichuan, China
Forms: paste
Storage: Refrigerate after opening in a clean jar. It keeps for a long time.
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.
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?
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. Its strongest notes are pungent, warm, earthy, with an aroma that is salty, fermented, spicy, deep.
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.
How do you use doubanjiang in cooking?
Fry It First: cook the paste in oil over medium heat until the oil turns red and it smells toasty. Add liquid after that.
How should you store doubanjiang?
Refrigerate after opening in a clean jar. It keeps for a long time.
What is the most common mistake with doubanjiang?
Stirring it straight into liquid, where it stays raw and sharp.
