📝 About This Recipe
Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, spicy, and umami-rich fermented paste that forms the backbone of legendary dishes like Mapo Tofu. This traditional method utilizes the natural fermentation of broad beans and fresh chilies to create a complex condiment that evolves in flavor over time. Making it at home allows you to bypass the preservatives of commercial versions, resulting in a vibrant, ruby-red paste with a funky, salty depth that is truly incomparable.
🥗 Ingredients
The Legume Base
- 500 grams Dried broad beans (fava beans) (peeled and split)
- 100 grams Wheat flour (all-purpose)
- 5 grams Aspergillus oryzae (Koji starter) (available online as 'seed koji')
The Chili Mash
- 1.5 kg Fresh Erjingtiao chilies (or any fleshy red chili like Fresno; stems removed)
- 350 grams Sea salt (non-iodized)
- 2 tablespoons Sichuan peppercorns (toasted and lightly crushed)
The Fermentation Aromatics
- 100 grams Ginger (finely minced)
- 3 pieces Star anise (whole)
- 100 ml Baijiu (High-proof Chinese sorghum liquor) (at least 50% ABV; or substitute with Vodka)
- 500 ml Filtered water (dechlorinated)
👨🍳 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 are slightly softened.
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2
Steam the soaked beans over high heat for about 15-20 minutes. They should be tender enough to squash between your fingers but still hold their shape; do not let them become mushy.
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3
Spread the beans on a clean tray and let them cool to roughly 30°C (86°F). Dust them evenly with the wheat flour and the Koji starter, tossing to ensure every bean is coated.
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4
Place the coated beans in a wooden or bamboo tray, cover with a damp cloth, and keep in a warm, humid place (28-30°C) for 48-72 hours. You are looking for a fine, yellowish-green mold growth—this is the 'Qu' or fermentation starter.
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5
While the beans ferment, prepare the chili mash. Finely mince the fresh red chilies (using a food processor is fine, but don't liquefy them). Mix the minced chilies with 250g of the salt in a large sterilized ceramic crock.
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6
Once the beans are covered in mold, break up any large clumps. Mix the beans with the remaining 100g of salt, the minced ginger, Sichuan peppercorns, and star anise.
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7
Combine the bean mixture with the chili mash in the crock. Pour in the Baijiu and the filtered water. The liquor acts as a preservative and flavor enhancer.
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8
Stir the mixture thoroughly with a clean wooden paddle. The consistency should be a thick, wet paste.
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9
Cover the mouth of the crock with a breathable cloth or a traditional water-seal lid. Place the crock in a sunny spot.
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10
The traditional rule is 'expose to the sun by day, and the dew by night.' Stir the paste once every morning for the first month to introduce oxygen and ensure even fermentation.
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11
After the first month, stir once a week. The color will gradually deepen from bright red to a dark, mahogany brown.
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12
Allow the paste to ferment for at least 6 months. For premium flavor, 1 to 3 years is ideal. Once it reaches your desired flavor profile, transfer to smaller jars and store in a cool, dark place.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial microbes. Ensure all equipment—crocks, spoons, and trays—is thoroughly sterilized with boiling water or high-proof alcohol before use. If you see black mold, the batch is contaminated and should be discarded; however, the white/greenish Koji mold is essential and safe. To speed up the process, you can buy pre-fermented 'Mu Qu' beans if you can find them at a specialty Asian grocer. When using your finished paste, always fry it in oil first to 'wake up' the flavors and release the characteristic red oil.
🍽️ Serving Suggestions
Use as the primary seasoning for authentic Mapo Tofu with silken tofu and ground beef. Stir-fry with pork belly and leeks for a classic Twice-Cooked Pork (Hui Guo Rou). Whisk a spoonful into a bowl of dandan noodles for an extra layer of fermented depth. Mix with toasted sesame oil and sugar to create a bold dipping sauce for hot pot. Sauté with garlic and ginger as a flavor base for dry-fried green beans.