📝 About This Recipe
Often hailed as the 'Soul of Sichuan Cooking,' Doubanjiang is a deeply savory, spicy, and umami-rich fermented paste that transforms simple stir-fries into culinary masterpieces. This traditional method utilizes the natural fermentation of broad beans and fresh chilies to develop a complex profile that store-bought versions simply cannot replicate. Patience is the secret ingredient here, as time mellows the heat and deepens the crimson hue into a sophisticated, earthy mahogany.
🥗 Ingredients
The Legume Base
- 500 grams Dried Broad Beans (Fava Beans) (peeled and split)
- 100 grams Wheat Flour (all-purpose)
- 2 grams Aspergillus Oryzae (Koji starter) (optional, helps jumpstart fermentation)
The Chili Mash
- 1.5 kg Fresh Erjingtiao Chilies (or any high-quality fresh red chilies)
- 250 grams Sea Salt (non-iodized is crucial for fermentation)
- 2 tablespoons Sichuan Peppercorns (toasted and lightly crushed)
The Brine and Aromatics
- 100 ml High-proof Grain Alcohol (Baijiu) (at least 50% ABV to prevent mold)
- 50 grams Ginger (minced)
- 3 pieces Star Anise (ground into powder)
- 1 liter Water (filtered or boiled and cooled)
👨🍳 Instructions
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1
Rinse the split broad beans thoroughly and soak them in filtered water for 12-18 hours until they have doubled in size and softened slightly.
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2
Drain the beans and steam them over high heat for about 20-25 minutes. They should be tender enough to squash with your fingers but still hold their shape.
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3
Spread the steamed beans on a clean tray and let them cool to room temperature (about 30°C/86°F). This prevents killing the beneficial bacteria.
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4
Toss the cooled beans with the wheat flour (and Koji starter if using) until every bean is evenly coated. This provides the sugars needed for fermentation.
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5
Place the beans in a bamboo basket or wooden box, cover with a clean cloth, and leave in a dark, warm place (25-30°C) for 3-5 days until a yellow-green mold (naturally occurring Aspergillus) develops.
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6
While the beans ferment, prepare the chili mash. Wash and completely dry the fresh chilies; any residual water can cause spoilage.
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7
Finely mince the chilies (by hand or food processor) and mix thoroughly with the sea salt in a large non-reactive bowl.
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8
Once the beans are covered in mold, sun-dry them for one day to firm them up, then rinse them very quickly with a little Baijiu to remove excess surface mold.
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9
In a large sterilized ceramic or glass crock, combine the fermented beans, the chili-salt mash, minced ginger, star anise powder, and crushed Sichuan peppercorns.
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10
Stir in the remaining Baijiu. The alcohol acts as a preservative and adds a subtle floral depth to the paste.
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11
Cover the jar with a breathable cloth secured with a rubber band. Traditionally, the jar is placed in the sun during the day and covered at night.
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12
Stir the mixture once every day for the first month to introduce oxygen, which helps the fermentation process and prevents unwanted anaerobic bacteria.
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13
After the first month, stir once a week. Let the paste ferment for at least 6 months. The color will darken from bright red to a deep, dark burgundy.
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14
Once the flavor is deep and savory, transfer to smaller airtight jars. Top with a thin layer of vegetable oil to seal out air and store in a cool, dark place or the refrigerator.
💡 Chef's Tips
Use only non-iodized sea salt or kosher salt; iodine can inhibit the growth of beneficial microbes. Always ensure your equipment is sterilized with boiling water or high-proof alcohol to avoid 'bad' mold growth. If you see white spots on the surface, it's likely Kahm yeast; simply scrape it off and add a splash more Baijiu. The longer you ferment (up to 3 years), the more 'Pixian' style the paste becomes—drier, darker, and more complex. If the mixture looks too dry during the first month, add a small amount of 10% salt-water brine.
🍽️ Serving Suggestions
Use a tablespoon to form the base of an authentic Mapo Tofu with silken tofu and ground beef. Stir-fry with sliced pork belly and leeks for the classic 'Twice-Cooked Pork'. Whisk into a dipping sauce with black vinegar and sesame oil for dumplings. Add to a hot pot broth for an instant boost of Sichuan 'Mala' flavor. Mix a teaspoon into your morning noodles for an earthy, spicy kick.