🍯 Sauces & Condiments

Chili Bean Paste Substitutes: for Asian Cooking Guide

Find the best substitutes for chili bean paste in Asian recipes. Learn proper ratios, techniques, and tips for authentic Asian flavor.

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Quick Answer

The best chili bean paste substitutes are Gochujang, Miso + Chili Flakes, and Doubanjiang + Chili Flakes. Use 1:1 ratio for Gochujang, or 1:1 miso + 1/2 tsp chili flakes per tbsp.

Best Substitutes

Gochujang

1:1

Korean fermented chili paste with similar heat and umami depth to chili bean paste. Excellent for Asian dishes and marinades.

Best for:

Korean dishesAsian cookingmarinadeswhen you want fermented flavorumami-rich recipes

Gochujang has a unique fermented taste and is slightly sweeter than chili bean paste. Use in equal amounts by volume.

Miso + Chili Flakes

1:1 miso + 1/2 tsp chili flakes per tbsp

Japanese fermented bean paste combined with chili flakes to mimic the heat and umami of chili bean paste.

Best for:

Japanese disheswhen you want fermented flavorsoupsmarinadesAsian cooking

Mix miso paste with red pepper flakes. Use 1/2 teaspoon of chili flakes per tablespoon of miso for best results.

Doubanjiang + Chili Flakes

1:1 doubanjiang + 1/2 tsp chili flakes per tbsp

Chinese fermented bean paste combined with chili flakes for authentic Asian flavor and heat.

Best for:

Chinese disheswhen you want authentic Asian flavorstir-friessaucesmarinades

Mix doubanjiang with red pepper flakes. Use 1/2 teaspoon of chili flakes per tablespoon of doubanjiang for best results.

Sriracha + Soy Sauce

2:1 Sriracha to soy sauce

Hot sauce combined with soy sauce to provide heat and umami similar to chili bean paste.

Best for:

when you have Sriracha availablequick substitutionsgeneral Asian cookingmarinades

Mix Sriracha with soy sauce. Use a 2:1 ratio of Sriracha to soy sauce for best results.

Hot Sauce + Miso

1:1 hot sauce to miso

Hot sauce combined with miso paste to provide heat and umami similar to chili bean paste.

Best for:

when you have hot sauce availablequick substitutionsgeneral cookingmarinades

Mix your favorite hot sauce with miso paste. Use equal amounts for best results.

Cooking Tips

  • 💡Chili bean paste is known for its combination of heat and umami from fermented beans - choose substitutes that can provide both
  • 💡For best results, use fermented bean pastes like miso or doubanjiang in your substitutes
  • 💡Different chili bean pastes have different heat levels - adjust your substitute accordingly
  • 💡Chili bean paste often contains additional seasonings - consider adding these to your substitute
  • 💡Store homemade chili bean paste substitutes in the refrigerator for up to a week

Frequently Asked Questions

Can I use Gochujang instead of chili bean paste?

Yes, Gochujang is one of the best substitutes for chili bean paste. Use it in a 1:1 ratio, though it has a slightly different flavor profile with more sweetness.

What's the best ratio for chili bean paste substitute?

For Gochujang, use 1:1 ratio. For miso + chili flakes, use 1:1 miso with 1/2 tsp chili flakes per tablespoon. For doubanjiang + chili flakes, use 1:1 doubanjiang with 1/2 tsp chili flakes per tablespoon.

Why doesn't my dish taste right with chili bean paste substitutes?

Common issues include not adding enough umami flavor, using too much substitute, or not accounting for different heat levels. Make sure to include fermented bean paste in your substitute and start with less substitute, adding more gradually.

Can I make my own chili bean paste substitute?

Yes, blend fermented bean paste with chili flakes, oil, and seasonings, then cook until thick. You can also mix hot sauce with miso or doubanjiang for a quick substitute.

What's the difference between chili bean paste and regular chili paste?

Chili bean paste contains fermented beans in addition to chilies, giving it a more complex umami flavor profile. Regular chili paste may not have the fermented bean component.

Summary

Find the best substitutes for chili bean paste in Asian recipes. Learn proper ratios, techniques, and tips for authentic Asian flavor.