📝 About This Recipe
Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, fermented paste crafted from broad beans and fresh chili peppers. This homemade version captures a complex umami profile with a vibrant, brick-red hue and a fermented funk that store-bought jars simply cannot replicate. Patience is the secret ingredient here, as time transforms simple legumes and spices into a rich, spicy foundation for iconic dishes like Mapo Tofu and Twice-Cooked Pork.
🥗 Ingredients
The Legume Base
- 500 grams Dried Broad Beans (peeled and split (also known as fava beans))
- 100 grams Wheat Flour (all-purpose)
- 1 liter Water (for soaking and boiling)
The Chili & Aromatics
- 1 kg Fresh Erjingtiao Chilis (or any fleshy red chili, deseeded for less heat if desired)
- 100 grams Ginger (peeled and finely minced)
- 30 grams Sichuan Peppercorns (toasted and lightly crushed)
- 3 pieces Star Anise (ground into powder)
The Brine & Preservation
- 250 grams Sea Salt (non-iodized is crucial for fermentation)
- 100 ml Baijiu (high-proof Chinese sorghum liquor or vodka)
- 200 ml Rapeseed Oil (to seal the top of the jar)
👨🍳 Instructions
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1
Rinse the dried broad beans thoroughly and soak them in filtered water for at least 12 hours or overnight until they have doubled in size.
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2
Drain the beans and steam them over high heat for 30-40 minutes until they are tender but still hold their shape; they should mash easily between two fingers.
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3
While the beans are still warm, toss them with the wheat flour until every bean is evenly coated in a thin white layer.
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4
Spread the floured beans on a bamboo tray or a clean cloth. Cover with a breathable mesh and leave in a dark, warm place (about 25-30°C) for 3-5 days to allow natural molds (Aspergillus oryzae) to develop. The beans are ready when they are covered in a yellow-green flora.
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5
Sun-dry the mold-covered beans for one full day until they are slightly hardened, then rinse them quickly in cold water to remove excess surface mold and pat dry.
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6
In a large sterilized crock or glass jar, mix the beans with 150g of the salt and the Baijiu. Stir well and let sit for 2 days.
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7
Prepare the chili component: Wash and thoroughly dry the fresh red chilis. Mince them finely by hand or pulse in a food processor until they form a coarse mash.
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8
Combine the minced chilis with the remaining 100g of salt, minced ginger, Sichuan peppercorn powder, and star anise powder. Mix thoroughly.
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9
Add the chili mixture into the jar with the fermented beans. Stir with a clean wooden spoon until the paste is uniform in color and texture.
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10
Pour the rapeseed oil over the top of the mixture to create a protective seal against unwanted bacteria.
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11
Cover the jar with a breathable cloth secured with a rubber band. Place the jar in a sunny spot during the day and bring it indoors at night.
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12
Stir the paste once a day for the first 2 weeks using a clean, dry spoon to ensure even fermentation and sun exposure.
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13
Allow the paste to ferment for at least 3 months. The color will darken from bright red to a deep, chocolatey mahogany as the flavor matures.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of the beneficial microbes needed for fermentation. Ensure all utensils and jars are bone-dry and sterilized; a single drop of unboiled water can cause the paste to spoil. If you see white spots on the surface, don't panic—it is usually just yeast; scrape it off and add a little more Baijiu or salt. For a deeper flavor, let the paste age for up to a year; the longer it sits, the more 'umami' it becomes. If you cannot find Erjingtiao chilis, a mix of red Fresno and Thai bird's eye chilis works well as a substitute.
🍽️ Serving Suggestions
Use a tablespoon of the paste fried in oil as the base for authentic Mapo Tofu. Whisk into a marinade with soy sauce and honey for spicy Sichuan-style grilled chicken wings. Stir-fry with leeks and pork belly to create the classic 'Twice-Cooked Pork'. Mix a small amount into your noodle soup broth for an instant punch of heat and complexity. Pair dishes made with this paste with a cold, crisp lager or a floral Jasmine tea to balance the spice.