doubanjiang
Also known as: toban-djan, broad bean chili paste, spicy bean paste, fermented bean paste, pixian doubanjiang, sichuan bean paste
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Also known as: toban-djan, broad bean chili paste, spicy bean paste, fermented bean paste, pixian doubanjiang, sichuan bean paste
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices, central to Sichuan cuisine.
Unopened, it can last for years. Once opened and refrigerated, it typically stays good for 6 to 12 months.
A mix of Indonesian sambal oelek and Japanese red miso is a common substitute, though the flavor profile will differ slightly.
Most traditional brands contain wheat flour as a fermentation starter, so it is generally not gluten-free unless specified.
Look for 'Pixian Doubanjiang', which is aged longer (1-3 years) and has a deeper, more complex umami flavor.
While safe to eat raw, it is very salty and harsh; it is best cooked in oil to mellow the saltiness and develop its flavors.
No, gochujang is a Korean chili paste that is sweeter and smoother, while doubanjiang is saltier, chunkier, and more fermented.
It is the soul of dishes like Mapo Tofu, Twice-Cooked Pork, and Sichuan Hot Pot.
Standard Pixian doubanjiang does not contain garlic, but some commercial 'spicy bean pastes' may include it as an additive.
doubanjiang is a versatile ingredient found in cuisines around the world. With 130 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
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