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5 from 9 votes
Doubanjiang | Broad Bean Paste
My grandma's secret recipe to make real Sichuan red oil doubanjiang
Course: pantry, sauce
Cuisine: Sichuan cuisine
Keyword: Broad Bean
Calories: 181 kcal
Author: Elaine
  • 150 g dried board beans , peeled
  • 0.3 g kit starter
  • 800 g to 1000g fresh pepper
  • 3 tbsp. minced ginger , optional
  • 30 ml white spirit , or other hard liquor
  • 250 ml cooled boiled water
  • 50 g for beans +40g (for fresh peppers) salt
  • 2 tbsp. fermented sticky rice
  • oil as needed
  • a Jar
Spices (you can replace them with 1 tbsp. Chinese five spice powder)
  • 2 star anises
  • 3-4 bay leaves
  • 1 tablespoon red Sichuan peppercorn
  • 1 small piece of Chinese cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon fennel seeds
  • 1 tsaoko
  • 2 cardamons
Make fermented fava beans
  1. 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.
  2. 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.
  3. Spread the starter to the beans and message with hands to make sure all the beans are loaded with starter.
  4. 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
  1. 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).
  2. 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.
  3. 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.
  4. This is optional! In the first 7 days, place in warm place (under sunshine ) and uncover by day and half covered by night.
  5. 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 Facts
Doubanjiang | Broad Bean Paste
Amount Per Serving (100 g)
Calories 181 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 2356mg102%
Potassium 294mg8%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 640IU13%
Vitamin C 96.3mg117%
Calcium 30mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.