🍯 Sauces & Condiments

Doubanjiang Substitute: Complete Guide for All Cooking Needs

Complete guide to doubanjiang substitutes including gochujang, miso, and non-spicy options for mapo tofu, Korean cooking, and more.

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Quick Answer

The best doubanjiang substitutes are Gochujang (1:1), Miso + Chili (1:1), and Pixian Doubanjiang (1:1). For mapo tofu, use gochujang. For Korean cooking, use gochujang. For non-spicy, use miso paste alone.

Best Substitutes

Gochujang

1:1

Korean fermented chili paste that's the closest substitute to doubanjiang. Provides similar umami depth, heat, and fermented complexity.

Best for:

Mapo tofuKorean cookingStir-friesMarinadesSaucesBraised dishes

Gochujang has a slightly sweeter profile than doubanjiang but provides the same fermented umami depth. Perfect for Korean-style dishes and works excellently in mapo tofu.

Miso Paste + Chili Flakes

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

Japanese fermented soybean paste combined with chili flakes to replicate doubanjiang's heat and umami profile.

Best for:

General Asian cookingSoupsMarinadesWhen you want to control heat levelJapanese-style dishes

Mix red miso paste with chili flakes. Use 1/2 teaspoon of chili flakes per tablespoon of miso. Adjust heat to your preference.

Pixian Doubanjiang

1:1

The original and most authentic doubanjiang from Pixian, Sichuan. This is the gold standard if you can find it.

Best for:

Authentic Sichuan cookingMapo tofuKung Pao chickenWhen authenticity is crucialTraditional 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)

1:1

Pure miso paste without chili for those who want the umami depth without the heat.

Best for:

Non-spicy dishesSensitive palatesChildren's mealsWhen you want umami without heatMild Asian cooking

Use red miso for deeper umami flavor. This gives you the fermented complexity without any spice.

Hoisin Sauce + Chili

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

Sweet bean sauce combined with chili for a sweeter but still umami-rich substitute.

Best for:

When you prefer sweeter flavorsGlazesMarinadesStir-friesWhen 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

1:1 black bean sauce + 1/2 tsp chili flakes per tbsp

Fermented black bean sauce with added heat to mimic doubanjiang's flavor profile.

Best for:

Chinese cookingStir-friesSaucesWhen you want fermented flavorTraditional Chinese dishes

Mix fermented black bean sauce with chili flakes. This provides similar fermented umami with different bean base.

Cooking Tips

  • 💡Doubanjiang is essential for authentic Sichuan flavor - always cook it briefly in oil to release its aromas
  • 💡For mapo tofu specifically, gochujang works best as it provides the right balance of heat and umami
  • 💡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
  • 💡For Korean cooking, gochujang is the natural choice as it's the Korean equivalent
  • 💡Non-spicy substitutes work well for children or those with heat sensitivity
  • 💡Always store doubanjiang and its substitutes in the refrigerator after opening

Frequently Asked Questions

Can 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 best substitute for mapo tofu as it provides the right balance of heat, umami, and fermented complexity that makes mapo tofu authentic. Use 1:1 ratio.

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 1/2 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?

Gochujang is the natural choice for Korean cooking as it's the Korean equivalent of doubanjiang. Use it in a 1:1 ratio for authentic Korean flavor.

Summary

Complete guide to doubanjiang substitutes including gochujang, miso, and non-spicy options. Perfect for mapo tofu, Korean cooking, and all Asian dishes with proper ratios and tips.