How to Make Broad bean paste
Doubanjiang, or broad bean paste, is the soul of Sichuan cuisine. This spicy, fermented paste combines broad beans (fava beans) with chilies, creating an intensely savory, slightly spicy condiment that forms the base of countless iconic dishes like mapo tofu and twice-cooked pork.
Category: Pastes & Sauces · Method: Fungal/Mold · Time: 1-6mo · Difficulty: 3/5 · Yield: varies · Temp: 18-22°C
History
Originating in Pixian, Sichuan province, over 300 years ago, doubanjiang evolved from simple salted broad beans into the complex chili-bean paste known today. Traditional production takes 1-3 years of sun-aging, though home versions can be made faster.
Ingredients
- 500g Dried broad beans (fava) — Shelled, skinned
- 150g Korean red pepper flakes (gochugaru) — Coarse grind
- 100g Sea salt — Non-iodized
- 50g Wheat flour — For koji starter
- As needed Water — Non-chlorinated
Equipment
- Large pot for cooking beans
- Food processor or bean masher
- Fermentation crock or large jar
- Cheesecloth or loose lid
- Wooden spoon for stirring
Instructions
Prepare broad beans
Soak dried broad beans overnight. Remove skins and cook until very soft, about 45 minutes.
Time: 12 hours + 45 min
Tip: Skinned beans ferment more evenly.
Mash beans
Drain beans and mash to a coarse paste while still warm. Cool to room temperature.
Time: 15 min
Develop koji
Mix flour with mashed beans. Spread in thin layer and allow natural mold development in warm place for 3-5 days.
Time: 3-5 days
Tip: Yellow-green mold is desired. Discard if black mold appears.
Add chilies and salt
Combine fermented bean mash with chili flakes and salt. Mix thoroughly. Add water to achieve thick paste consistency.
Time: 20 min
Pack and ferment
Transfer to fermentation crock. Cover with cheesecloth. Stir daily and place in sun when possible.
Time: 3-12 months
Tip: Traditional method involves daily sun exposure and stirring.
Fermentation Timeline
- Week 1: Initial fermentation — Active bubbling. Paste begins to darken.
- Month 1: Color development — Deep red color develops. Flavors intensify.
- Month 3-6: Maturation — Complex savory, spicy flavors emerge.
- Month 6-12: Peak flavor — Full umami development. Restaurant-quality paste.
Signs of Success & Spoilage
Good signs
- Deep reddish-brown color
- Complex spicy, savory aroma
- Thick, chunky consistency
- Balanced heat and umami
Warning signs
- Black fuzzy mold (different from koji)
- Putrid smell
- Slimy or mucus-like texture
- No fermentation activity after week 1
Troubleshooting
- Too spicy
- Cause: Too many chili flakes added Solution: Balance with more mashed broad beans or use sparingly in cooking.
- Not fermenting
- Cause: Too much salt or too cold Solution: Move to warmer location. Ensure salt is no more than 12%.
- Surface mold
- Cause: Not stirred frequently enough Solution: Scrape off mold, stir daily, ensure exposure to air and sun.
Storage
Transfer to clean jars when mature, refrigerate Keeps Indefinitely refrigerated. Flavor continues developing slowly even when refrigerated.
Health Benefits
- High in plant protein
- Rich in capsaicin from chilies
- Contains beneficial bacteria
- Good source of fiber
Serving Suggestions
- Mapo tofu essential ingredient
- Twice-cooked pork sauce
- Stir-fry flavor base
- Dan dan noodle sauce
- Spicy dipping sauce base
Related Pastes & Sauces Ferments
Other Fungal/Mold Ferments
- Miso — Condiment
- Tempeh — Legumes & Soy
- Shoyu — Legumes & Soy
- Tamari — Legumes & Soy
- Doubanjiang — Legumes & Soy
- Gochujang — Legumes & Soy
- Tauco — Legumes & Soy
- Meju blocks — Legumes & Soy