The best Doubanjiang substitutes for Chinese cuisine, especially Sichuan cooking at home. I also make suggestions for doubanjiang alternatives if you're cooking American Chinese restaurant food, which is different from traditional Chinese. (+ What NOT to use.)
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Doubanjiang 豆瓣酱, also known as Chinese Chili Bean Paste, is a pungent and savory fermented bean paste that is used in many iconic Chinese dishes. This essential Chinese sauce has a robust, earthy depth from the fermented broad beans (Fava Beans) and creates boldly flavored dishes. (Scroll down for the full list of ingredients, under FAQs.)
Chili Bean Sauce is commonly used in Sichuan cooking, and the right substitute is necessary if you want authentic flavor.
The color ranges from deep brown to reddish-brown, depending on whether it's spicy or not.
Types: Spicy vs Non-Spicy
There are 2 versions: the slighlty spicy one ( 辣豆瓣酱 La Doubanjiang) and the non-spicy one (produced by companies usch as Lee Kum Kee.) (Both are a savory, salty paste.)
If you're cooking authentic Sichuan dishes, such as Fish Fragrant Aubergine, you need the spicy Doubanjiang. The Lee Kum Kee Doubanjiang is more suitable for Cantonese cooking (the company is from Hong Kong.)
Note: there are also Japanese brands for Doubanjiang, but I'm focusing on the Chinese ones here.
However, note that the non-spicy Lee Kum Kee bean paste (Toban Djan) is more common in America so it's more likely that your Chinese takeaway uses that. If you're trying to replicate the exact flavor that you get at your local Chinese restaurant in America, you may want to start with the Lee Kum Kee version.
Substitutes
I know you want the answer to the best substitute for Doubanjiang ASAP, so I'll give you the answer immediately. (For information on how to store or use this Chili bean paste, scroll down to the next section.)
Soybean Paste
The best substitute for Doubanjiang is Chinese Soybean Paste (basically the Chinese equivalent of Miso.) Known as taucheo and made from soy beans, this delicious condiment is what we use in dishes such as Singapore Mee Siam.
Use a 1:1 substitution ratio for non-spicy Doubanjiang.
If substituting for spicy Doubanjiang (in Sichuan cooking), mix 1 Tablespoon of Soybean Paste and 1 Tablespoon of Chinese chili oil to replace 2 Tablespoons of Doubanjiang. (The ratio is a guideline, you can add more or less chili oil, depending on your tolerance for spice.)
Doenjang
If you can't get Chinese soybean paste, Korean Doenjang and Japanese Miso paste are 2 other fermented soybeans pastes which make decent replacements for Chinese Spicy Bean Paste.
Korean Doenjang has a more robust flavor like (non-spicy) Doubanjiang so that's the 2nd choice.
Miso
Miso is my 3rd pick for a Doubanjiang substitute when cooking Chinese food. (Miso has a more delicate, sweeter flavor that will add some of the same fermented umami to your dishes, but not quite the same earthiness as Chinese spicy Broad Bean Paste.)
Again, use a 1:1 substitution ratio. You may need to add a pinch of salt or chili oil to balance out the sweetness of the miso.
Tip: There are several different types of miso. White miso is milder and sweeter, so you may want to use it in lighter sauces and soups. Red miso has a much stronger color and flavor, and is more similar to Doubanjiang. It will work well in braised dishes and stir-fries.
Hoisin Sauce
Honestly, this is not a great replacement for Doubanjiang as the taste is totally different: sweeter, less savory, and not spicy.
However, for those looking for a sweeter and non-spicy alternative to Doubanjiang that is readily available at regular grocery stores, Hoisin is an interesting option.
This thick, fragrant sauce is often used in Cantonese cuisine, so would not be entirely out of place in a Chinese recipe. Like Doubanjiang, it is thick (though less so), rich, and brown in color, so would recreate a similar color and mouthfeel in the dish.
However, it would definitely lack authentic Sichuan Flavor.
Its main ingredient is fermented soybean paste. Some hoisin sauces include starches such as sweet potato, wheat and rice, in addition to sugar, sesame seeds, vinegar, salt as well as herbs such as garlic and red chili peppers. (And, of course, for commercially made sauces, preservatives, flavoring and coloring agents.)
When substituting Hoisin sauce for Doubanjiang, it's important to consider the balance of flavors in your dish. Hoisin's sweetness and lack of spiciness mean it's best used in dishes where a milder, more aromatic flavor is desirable.
It works exceptionally well in glazes, marinades, and stir-fries, where its sweet and tangy notes can shine without overpowering other ingredients.
To mimic Doubanjiang's heat, you could add a small amount of chili paste or hot sauce to the Hoisin.
Black Bean Paste
With origins in Chinese cooking, this Chinese condiment is sometimes listed as a Doubanjiang Substitute- maybe because they're both made from (different) beans? (Black Bean Paste is the base ingredient of Chinese Black Bean Sauce.)
Although it is also rich and savory, I don't think it's a good replacement at all, as the taste is quite strong and different.
Gochujang
Gochujang, or Korean fermented bean paste, is another odd substitute.
This Korean paste has a very strong flavor and is strongly linked to Korean cuisine, so your dish will not taste like authentic Sichuan food (or even Chinese food) at all.
However, if you don't mind fusion flavors, this paste shares umami flavors reminiscent of the broad beans in Doubanjiang. You can experiment with it in stir-fries.
Making Your Own Spicy Bean Sauce
You will need:
- Fermented bean paste: Ideally Taucheo/ Chinese soybean paste. If not, Korean Doenjang or Japanese Miso. Use the same amount as Doubanjiant that the recipe calls. For a similar texture, choose a soybean paste with large bits of mashed beans in it.
- Chinese Chili Oil: Start with ⅓ the amount of Bean Paste and work up to your desired spice levels. If you can't take spicy flavors, you may want to start with less.
- Soy Sauce: If using miso, you may need a pinch of Soy Sauce (or salt) to balance the sweetness, depending on the type of miso you're using
How to Store
Unopened Doubanjiang can be kept in a cool, dry pantry.
Once opened, it should be refrigerated. A clean and dry spoon should be used to scoop it to stop mold from forming.
Don't forget to check the Best Before date on the jar and ideally finish it before then. If you see any mold on it, toss and get a new bottle.
How to Use
This Chinese paste is the star ingredient in many famous Sichuan dishes, such as:
- Yu Xiang Qie Zi (Fish Sauce Aubergine)
- Mapo Tofu, a popular Chinese tofu recipe
- Twice-Cooked Pork, a famous Chinese pork dish
- Kung Pao Chicken
- dipping sauce
Frequently Asked Questions
Made from broad beans (fava beans), soybeans, salt, wheat flour, and various spices, Doubanjiang undergoes a lengthy fermentation process, which can range from months to several years.Obviously, the longer it's fermented, the more expensive it will be!
For general Chinese cooking, Lee Kum Kee Doubanjiang is decent and readily available. For Sichuan cooking, Pixian Doubanjiang (郫县豆瓣酱) is the best brand that's easy to find in the US.
You can get this broad bean chili sauce at Asian grocery stores or online.
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