Out of Doubanjiang, one case
Doubanjiang substitute: all cooking needs
6 options, ranked, with the exact amount
Use Gochujang
Same amount as the doubanjiang
The best doubanjiang substitutes are Gochujang (1:1), Miso + Chili (1:1), and Pixian Doubanjiang (1:1), which is doubanjiang itself. For mapo tofu, use gochujang and leave out any sugar, since it is sweeter and less salty than doubanjiang. For non-spicy, use miso paste alone.
- Verdict —
- Tweak it
- What changes —
- similar taste, different texture
- Best for —
- Mapo tofu
One casethe full doubanjiang card
Every option, one card
Ranked| # | Substitute | Instead of doubanjiang | Verdict |
|---|---|---|---|
| 1 | GochujangMapo tofu | Same amountTweak it | Tweak it |
| 2 | Miso paste + chili flakesGeneral Asian cooking | Same amountMiso + ½ tsp chili flakes per tbspWorks | Works |
| 3 | Pixian doubanjiangAuthentic Sichuan cooking | Same amountWorks | Works |
| 4 | Miso paste (non-spicy)Non-spicy dishes | Same amount | No verdict on record |
| 5 | Hoisin sauce + chiliWhen you prefer sweeter flavors | Same amountHoisin + ½ tsp chili flakes per tbsp | No verdict on record |
| 6 | Black bean sauce + chiliChinese cooking | Same amountBlack bean sauce + ½ tsp chili flakes per tbspWorks | Works |
Gochujang
similar taste, different texture
Korean fermented chili paste that's the closest substitute to doubanjiang. Provides similar umami depth, heat, and fermented complexity.
- Best for
- Mapo tofu, Stir-fries, Marinades, Sauces, Braised dishes
Gochujang is sweeter, smoother and less salty than doubanjiang, with a similar fermented depth. Leave out any sugar the recipe calls for and taste for salt. The dish will not taste exactly like one made with doubanjiang.
Miso paste + chili flakes
similar taste and texture
Japanese fermented soybean paste combined with chili flakes to replicate doubanjiang's heat and umami profile.
- Best for
- General Asian cooking, Soups, Marinades, When you want to control heat level, Japanese-style dishes
Mix red miso paste with chili flakes. Use ½ teaspoon of chili flakes per tablespoon of miso. Adjust heat to your preference.
Pixian doubanjiang
identical taste and texture
The original and most authentic doubanjiang from Pixian, Sichuan. This is the gold standard if you can find it.
- Best for
- Authentic Sichuan cooking, Mapo tofu, Kung Pao chicken, When authenticity is crucial, Traditional Chinese dishes
This is the original doubanjiang, so it's not technically a substitute but the real thing. Use in equal amounts for authentic flavor.
Miso paste (non-spicy)
different (no heat) · similar texture
Pure miso paste without chili for those who want the umami depth without the heat.
- Best for
- Non-spicy dishes, Sensitive palates, Children's meals, When you want umami without heat, Mild Asian cooking
Use red miso for deeper umami flavor. This gives you the fermented complexity without any spice.
Hoisin sauce + chili
different (sweeter) · similar texture
Sweet bean sauce combined with chili for a sweeter but still umami-rich substitute.
- Best for
- When you prefer sweeter flavors, Glazes, Marinades, Stir-fries, When gochujang isn't available
Mix hoisin sauce with chili flakes. This creates a sweeter profile but still provides good umami depth.
Black bean sauce + chili
similar taste and texture
Fermented black bean sauce with added heat to mimic doubanjiang's flavor profile.
- Best for
- Chinese cooking, Stir-fries, Sauces, When you want fermented flavor, Traditional Chinese dishes
Mix fermented black bean sauce with chili flakes. This provides similar fermented umami with different bean base.
How it behaves in this recipe
Doubanjiang is a fermented broad bean paste with chili peppers that's essential in Sichuan cuisine. It provides deep umami flavor, moderate to high heat, and complex fermented notes. The recommended substitutes work because they either provide similar fermented umami depth (gochujang, miso) or can be easily modified to match doubanjiang's flavor profile through the addition of chili and other seasonings.
Tips for substituting doubanjiang
8 tips- Doubanjiang is essential for authentic Sichuan flavor - always cook it briefly in oil to release its aromas
- For mapo tofu, gochujang is the closest stand-in for the heat and umami; skip any sugar in the recipe because gochujang is sweeter
- If using miso-based substitutes, add a pinch of sugar to balance the saltiness
- Doubanjiang is very salty - taste your dish before adding additional salt
- The oil that separates on top of doubanjiang is also flavorful - don't discard it
- Gochujang is a Korean chili paste made with rice and soybeans, not a Korean version of doubanjiang: it is sweeter and has no broad beans
- Non-spicy substitutes work well for children or those with heat sensitivity
- Always store doubanjiang and its substitutes in the refrigerator after opening
Notes on doubanjiang
- Make your own doubanjiang by fermenting broad beans with chili peppers and salt for several months
- Use different types of fermented bean pastes based on the cuisine you're cooking (miso for Japanese, gochujang for Korean)
- Combine multiple substitutes for a more complex flavor profile (e.g., gochujang + miso)
- Adjust heat levels by using milder or hotter versions of your chosen substitute
- Add Sichuan peppercorns to your substitute for more authentic Sichuan flavor
- Use the oil from doubanjiang containers as a finishing oil for extra flavor
Questions
10 questionsCan I substitute gochujang for doubanjiang?
Yes, gochujang is one of the best substitutes for doubanjiang. Use it in a 1:1 ratio. It has similar fermented umami depth and heat, though it's slightly sweeter than doubanjiang.
What's the best doubanjiang substitute for mapo tofu?
Gochujang is the closest common substitute for mapo tofu, used 1:1. It supplies heat, umami and fermented depth, but it is sweeter and less salty than doubanjiang, so leave out any sugar and taste for salt. The dish will be good, though not the same as one made with doubanjiang.
Is there a non-spicy doubanjiang substitute?
Yes, use pure miso paste (red miso preferred) in a 1:1 ratio. This gives you the fermented umami depth without any heat. You can also use hoisin sauce alone for a sweeter, non-spicy option.
What's the difference between doubanjiang and gochujang?
Doubanjiang is Chinese fermented broad bean paste with chili, while gochujang is Korean fermented rice and soybean paste with chili. Both provide umami and heat, but gochujang is slightly sweeter and has a different fermentation base.
Can I use miso instead of doubanjiang?
Yes, miso paste works as a substitute, especially when combined with chili flakes. Use 1:1 ratio of miso with ½ teaspoon chili flakes per tablespoon. Red miso provides the deepest umami flavor.
What is Pixian doubanjiang?
Pixian doubanjiang is the original and most authentic doubanjiang from Pixian, Sichuan province. It's considered the gold standard and is what most recipes call for when they mention doubanjiang.
How do I store doubanjiang substitutes?
Store all fermented pastes (gochujang, miso, doubanjiang) in the refrigerator after opening. They will keep for months due to the fermentation and salt content. The oil that separates on top is also flavorful.
Why is my dish too salty with doubanjiang substitutes?
Doubanjiang and its substitutes are very salty. Always taste your dish before adding additional salt, and consider reducing the amount of substitute if the dish becomes too salty.
Can I make my own doubanjiang substitute?
Yes, blend fermented bean paste (miso or black bean sauce) with chili flakes, a bit of oil, and seasonings. Cook until thick and well combined. This gives you more control over the flavor profile.
What's the best doubanjiang substitute for Korean cooking?
Doubanjiang is a Sichuan ingredient rather than a Korean one. If a Korean-style dish calls for a fermented chili paste, gochujang is the paste to use, and it also replaces doubanjiang 1:1 in other dishes, with a sweeter result.