Lee Kum Kee and Sichuan brand doubanjiang jars are the most widely available in the UK, and both work well for everyday cooking. Doubanjiang is a salty, savoury fermented broad bean and chilli paste, central to Sichuan cooking.
The label matters more than the brand here, since not every jar sold as doubanjiang is the same style.
Pixian doubanjiang vs generic doubanjiang
Pixian doubanjiang is the traditional, aged version from Pixian county, deeper and more complex in flavour. Generic doubanjiang is milder and less aged, still useful but with less depth. Either works for home cooking, though Pixian is worth seeking out for dishes like mapo tofu where the paste is the star.
What to check on the label
Doubanjiang vs gochujang
| Paste | Origin | Flavour |
|---|---|---|
| Doubanjiang | Chinese, fermented broad bean | Salty, savoury, funky |
| Gochujang | Korean, fermented chilli and rice | Sweet, spicy, fermented |
FAQ
What can I use instead of doubanjiang?
A mix of miso paste and chilli flakes gets partway there in a pinch, though it will lack the same fermented depth.
Does doubanjiang need refrigerating?
Once opened, yes. It is heavily salted and keeps for a long time in the fridge.
Is doubanjiang spicy?
Mildly to moderately, depending on the brand. It is more savoury and fermented tasting than straightforwardly hot.
Read more on what doubanjiang is, or use it in our mapo tofu.
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- Pixian doubanjiang. The traditional, aged version.
