Doubanjiang | Broad Bean Paste
User Reviews
5
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Calories
181 kcal
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Course
Condiments
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Cuisine
Chinese
Doubanjiang | Broad Bean Paste
Description
This Doubanjiang recipe begins by soaking fava beans overnight, then steaming them until just cooked but still firm enough to handle without breaking. After cooling completely, the beans are coated evenly with a starter culture mixed with flour to initiate fermentation. The process includes careful handling to ensure the beans are fully covered and then covered with a clean, wet cloth to maintain humidity during fermentation.
The inclusion of traditional Chinese spices — star anise, bay leaves, Sichuan red peppercorns, Chinese cinnamon, cloves, fennel seeds, tsao ko, and cardamom — imparts complex aromatic notes to the paste. These spices may be replaced with Chinese five spice powder if preferred. Fermentation develops the characteristic savory, spicy, and fermented profile essential for Doubanjiang.
Doubanjiang is used as a base for various sauces, stir-fries, and braises, contributing depth and heat to dishes. Its preparation requires patience for adequate fermentation but results in a condiment integral to Sichuan and broader Chinese cuisine.
Ingredients
Spices (you can replace them with 1 tbsp. Chinese five spice powder)
- 2 star anise
- 3-4 bay leaf
- 1 tablespoon red peppercorn Sichuan
- 1 cinnamon small piece, Chinese type
- 1/4 teaspoon cloves
- 1/4 teaspoon fennel seeds
- 1 tsao ko
- 2 cardamom
Instructions
Make fermented fava beans
- Firstly soak the beans overnight with enough water and then drain.Then transfer the beans to a steamer and steam the board beans for 20-45 minutes based on the hight of the layer until just well cooked (when you break it in halves in hand, there is no raw part inside, but the beans should not be too fragile to smash easily). You can taste the beans. They should be slightly stiff but well cooked already.
- After steaming, transfer the beans out immediately and spread to cool down. In summer, make sure they are cooled down completely. Then mix the starter with 3g flour.
- Spread the starter to the beans and message with hands to make sure all the beans are loaded with starter.
- Spread the starter to the beans and message with hand to make sure all the beans are loaded with starter.Then flat them and cover with a wet clean cloth (I soak the cloth in cooled boiled water and please keep the cloth away from the beans). Place on a baking cooling rack so there is air going through underneath and place in shadow place (try to avoid sunshine). Keep the temperature between 30 to 36 degree C and the air humidity around 80% (at least 70%). Wait for 24 to 48 hours until the white hair turns yellow.Stop the fermentation via drying under sunshine.
Make Doubanjiang mixture
- Wash the beans under running water gently and drain. Then add 30ml white spirit, 250ml cooled boiled water and 50g salt.Mix well and fermented for 30 hours to 40 hours (covered).
- Wash the pepper and air dry for 5-10 hours. And then cut into small pieces (I chop ginger along with peppers). Add around 40g salt and set aside for 1 hour before mixing with the beans.
- Scoop the red peppers to the beans and discard the liquid on bottom. Mix in spices, 50ml oil and 2 tablespoons of fermented sticky rice. And transfer the mixture into the pot.
- This is optional! In the first 7 days, place in warm place (under sunshine ) and uncover by day and half covered by night.
- Add oil to cover the doubanjiang (3-4 cm higher), cover the lid and place in warm place. Them we pass everything to time. Let it ferments for at least 3 months before enjoying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 181kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 2356mg | 98% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 96.3mg | 107% |
| Calcium | 30mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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