Doubanjiang Sauce

Name: Doubanjiang Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese (Sichuan)
Ingredients: Doubanjiang (fermented broad bean chili paste, store-bought base) — 150 g (2/3 cup); Garlic cloves, minced — 4; Fresh ginger, minced — 15 g (1 tbsp); Fermented black beans, mashed — 20 g (1.5 tbsp); Vegetable oil — 60 ml (1/4 cup); Sichuan chili oil — 30 ml (2 tbsp); Sugar — 5 g (1 tsp)

The Quirky Foodster Team

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5 min

Prep

10 min

Cook

Ingredients

Doubanjiang (fermented broad bean chili paste, store-bought base) — 150 g (2/3 cup)
Garlic cloves, minced — 4
Fresh ginger, minced — 15 g (1 tbsp)
Fermented black beans, mashed — 20 g (1.5 tbsp)
Vegetable oil — 60 ml (1/4 cup)
Sichuan chili oil — 30 ml (2 tbsp)
Sugar — 5 g (1 tsp)

Method

Heat oil in a wok over medium-low heat; add doubanjiang paste, stir-frying gently for 2-3 minutes until the oil turns
red and fragrant.
Add garlic, ginger and mashed fermented black beans; continue stir-frying 2 minutes until aromatic.
Stir in Sichuan chili oil.
Add sugar to balance the saltiness.
Cool slightly before using as a base for stir-fries, or store for later use.

Cultural Background: A fermented broad bean and chili paste from Sichuan province, doubanjiang (specifically the famous Pixian variety) is often called 'the soul of Sichuan cuisine', underpinning dishes like mapo tofu and twice-cooked pork with its deep, salty-spicy funk.

Tips: • The key technique — frying the paste in oil until the oil turns red — is essential for releasing doubanjiang's full flavour and aroma. • Pixian doubanjiang, aged for months or years, gives the most authentic depth; seek it out at Asian grocers if possible.

Variations: • This enriched paste can itself be used as a base for mapo tofu or twice-cooked pork. • Adjust chili oil quantity for a milder or spicier final result.

Storage: Refrigerate the enriched paste up to 1 month in a sealed jar.

Reheating: Not applicable; used as a cooking base, reheated as part of the dish it flavours. Nutrition (per serving) Approx. 45 kcal, 1 g protein, 4 g fat, 2 g carbohydrate per 15 g serving.

FAQs: What is doubanjiang traditionally used for? The foundational flavour base for Sichuan dishes like mapo tofu, twice-cooked pork, and countless stir-fries. What is Pixian doubanjiang? A specific, prized variety of fermented broad bean chili paste from Pixian county in Sichuan, aged for depth and considered the gold standard.