Doubanjiang (Sichuan Chilli Bean Sauce) is a traditional Taiwanese 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 Taiwanese version of: Chilli Bean Sauce (Doubanjiang).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Doubanjiang (also Toban Dijan) is a spicy sauce from Sichuan in China that's also made in Taiwan and which is 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). This is an important ingredient, lending spice to Taiwanese dishes. It's also the flavour base for spicy Taiwanese hot pot broth.
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.
)
Click on the image, above to submit to Pinterest.
