📝 About This Recipe
Known as the 'Soul of Sichuan Cuisine,' Doubanjiang is a deeply savory, spicy, and complex fermented bean paste that anchors iconic dishes like Mapo Tofu and Twice-Cooked Pork. This homemade version captures the vibrant red hue and funky umami depth that mass-produced jars often lack, utilizing the traditional combination of broad beans and fresh Erjingtiao chilis. While it requires patience for the fermentation process, the resulting condiment is a rich, transformative ingredient that brings an authentic, fiery warmth to your kitchen.
🥗 Ingredients
The Legume Base
- 500 grams Dried Broad Beans (Fava Beans) (peeled and split)
- 100 grams Wheat Flour (all-purpose)
- 1 teaspoon Aspergillus Oryzae (Koji Starter) (available in specialty Asian markets)
The Chili Component
- 1.5 kg Fresh Red Erjingtiao Chilis (or any high-quality fresh red Thai bird's eye/Fresno mix)
- 350 grams Sea Salt (non-iodized is crucial for fermentation)
- 100 ml Baijiu (high-proof Chinese sorghum liquor or vodka)
Aromatics and Preservatives
- 50 grams Ginger (peeled and finely minced)
- 3 pieces Star Anise (ground into a fine powder)
- 1 tablespoon Sichuan Peppercorns (toasted and ground)
- 2 tablespoons Sugar (to balance the saltiness)
👨🍳 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.
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2
Drain the beans and steam them over high heat for 30-40 minutes. They should be soft enough to smash between two fingers but still hold their shape.
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3
Spread the beans on a clean tray and let them cool until they reach about 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 bamboo steamer or a tray covered with a clean cloth. Store in a warm, humid place (around 28-30°C) for 3-5 days until the beans are covered in a fine white or yellowish mold.
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5
While the beans are fermenting, prepare the chilis. Wash and thoroughly dry the fresh chilis. Remove the stems and mince them finely by hand or pulse in a food processor (do not liquefy).
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6
In a large non-reactive bowl, mix the minced chilis with the sea salt and Baijiu. The alcohol helps prevent spoilage and extracts flavor. Let this sit in a sealed jar for 2-3 days.
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7
Once the beans have developed their mold, sun-dry them for one day to slightly firm them up, then place them in a sterilized ceramic or glass fermentation crock.
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8
Add the salted chili mixture, minced ginger, ground star anise, ground Sichuan peppercorns, and sugar to the crock with the beans.
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9
Stir the mixture thoroughly with a sterilized wooden spoon until the ingredients are fully integrated.
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10
Cover the mouth of the jar with a breathable cloth or a traditional water-seal lid. Place the jar in a sunny spot.
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11
The traditional 'daytime sun, nighttime dew' method: Open the jar during sunny days to let it breathe and stir it once daily to ensure even fermentation. Close it at night or during rain.
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12
Continue this process for at least 3 months, though 6 months to a year is ideal. The color will darken from bright red to a deep, reddish-brown mahogany.
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13
Once the flavor is deep, salty, and savory, transfer to smaller sterilized jars. Pour a thin layer of vegetable oil on top to seal out air and store in a cool, dark place or the refrigerator.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial microbes needed for fermentation. Ensure every utensil and jar used is sterilized with boiling water or high-proof alcohol to prevent bad bacteria. If you see black or fuzzy green mold on the surface, discard the batch; white yeast spots are usually fine and can be stirred back in. For a deeper flavor, use Erjingtiao chilis specifically; they are known for their fragrance rather than just pure heat. When using the finished paste, always fry it in oil first until the oil turns red to unlock the full aroma.
🍽️ Serving Suggestions
Use as the base for authentic Mapo Tofu to provide that signature 'mala' depth. Stir into Twice-Cooked Pork (Hui Guo Rou) for a savory, fermented punch. Mix a teaspoon into your noodle soup broths for an instant umami upgrade. Combine with black vinegar and sesame oil for a robust dumpling dipping sauce. Whisk into a marinade for grilled ribs or chicken wings.