Doubanjiang (Sichuan Chilli Bean Sauce) is a traditional Chinese recipe for a fermented sauce made of mixed beans and chillies. The full traditional recipe is presented here and I hope you enjoy this classic Chinese version of: Sichuan Chilli Bean Sauce (Doubanjiang).
Doubanjiang (also Toban Dijan) is a spicy sauce from Sichuan in China that’s used as a base sauce for a range of recipes. It’s also used as a spreading sauce for wrappers and skins. This is more of a formal recipe; however, this site also has a ‘quick’ version if you want to make something in a hurry. As the beans are fermented you will need a fermenting starter which you can get from Asian supermarkets (these are koji mould spores).
Ingredients:
100g (3 ½ oz) dried broad (fava) beans (for the starter culture)
2 tbsp flour
225g (1/2 lb) soy beans
½ sachet koji mould spores
6 (or more) hot red chillies, finely minced
4 tbsp sea salt
Groundnut (peanut) oil for covering
Method:
Place the broad (fava) beans in a bowl cover with water then set aside to soak over night.
The following day, drain the beans, place in a steamer and steam them for about 60 minutes, until they are cooked through but still retain some texture. Turn onto a plate, allow to cool then mix in a bowl with the flour and koji mould spores. Cover loosely, then set aside in a warm place for 2 hours for the starter to activate.
Mix the starter with the soy beans then store in a cool, damp, place. You will notice a white growth on the beans that gradually turns yellow. Once the mould growth is yellow, spread the beans on a baking tray then set out in the sun for 1 day to dry.
Return the beans to the bowl, cover loosely with a cloth then set back in a damp, dark place to ferment for a further 30-40 hours.
Mix the chopped chillies with the salt then combine this mixture with the beans. Transfer to a large jar, pour over some oil to cover the beans (you need the oil to exclude any air). Cover the mouth of the jar with a cloth then set aside to ferment for 3 months.
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