豆瓣酱, 辣豆瓣酱 | dòubànjiàng, là dòubànjiàng

What is Sichuan chili bean paste?

Also labeled broad bean paste, hot bean sauce, Sichuan hot bean paste, or pixian doubanjiang, this thick, dark reddish paste is made with a fermented mixture of broad beans (fava) beans, Sichuan chiles, salt, and wheat flour.

This paste is packed into earthenware crocks and allowed to sit until the enzymes break down the sugars and starches, coaxing out a thrillingly intense savoriness and eye-watering pungent aroma. The jammy red paste is quite salty, with an earthy undertone, and slow-burning heat.

Spicy chili bean paste is an essential ingredient in Sichuan cooking, and its rich flavor is often paired with the buzzing numbness and aroma of Sichuan peppercorns. Just a tablespoon or two serves as the base flavor for a braised dish, stir-fry, soup, or stew.

Why are there so many kinds of chili bean paste?

You’ll find lots of varieties of chili bean paste across the regional cuisines in China, and they all vary slightly in flavor, aroma, and aging time. Some brands are vibrant red in color and saltier, but their flavor isn’t as well-developed, while others can be aged up to 8 years and develop a darker color and pungent and heady aroma.

For Sichuan cooking, I recommend spicy bean paste from the Pixian County of Sichuan province, labeled 郫县豆瓣。 You can also find Taiwanese brands like the blue-labeled jar from 哈哈 Har Har, which is slightly sweeter in flavor.

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Where do I find Sichuan chili bean paste?

I recommend Mala Market’s 3-year Pixian chili bean paste for a terrific online source. Brands vary widely in saltiness and sweetness, so taste the sauce and adjust the salt and sugar amounts in the recipe if needed.

Storage

Keep the jar in the refrigerator after opening. If the chili bean paste comes in a can or plastic bag, squeeze out/transfer the contents into an airtight glass jar, then store in the refrigerator indefinitely. This will prevent it from drying out or losing flavor.