If you're out of BEST Doubanjiang, reach for Gochujang, Sambal Oelek, Toban Djan, Doenjang, and Chili Garlic Sauce.
It has a strong, pungent flavor with a hint of sweetness and a thick, sticky texture.
For cooking, Sambal Oelek also works well - adjust the amount to taste.
Finding the perfect Doubanjiang substitute feels like a kitchen hack every food lover should know.
This spicy, umami-rich paste is a staple in Sichuan cuisine, turning dishes from meh to wow with just a spoonful.
But -sometimes it's not on our pantry shelf, and a quick store run isn't in the cards.
No stress, though.
The 5 Best Substitutes for Doubanjiang
There are plenty of substitutes that will give your dish the same flavor.
Here are the five best substitutes for doubanjiang:
1 - Gochujang
Gochujang is a type of Korean chili paste that is made from red chili peppers, glutinous rice, fermented soybeans, and salt.
It has a strong, pungent flavor with a hint of sweetness and a thick, sticky texture.
Gochujang can be used as a condiment or ingredient in various dishes, such as stews, marinades, and sauces.
It can also be used as a substitute for Doubanjiang, a Chinese chili paste.
When substituting Gochujang for Doubanjiang, it is important to keep the ratio of other ingredients the same.
This will help to ensure that the dish retains its desired flavor and consistency.
2 - Sambal Oelek
Sambal oelek is a type of chili paste that originates from Indonesia.
Unlike other chili pastes, it is not primarily made from fermented beans.
Instead, it is made from fresh chilies that are ground into a paste.
This gives it a bright red color and a slightly different flavor.
Sambal oelek is typically quite spicy, with a blunt heat that lingers on the palate.
In terms of texture, it is relatively smooth, although there may be some small chunks of chili pepper present.
When used in cooking, it can be used as a condiment or as an ingredient in a dish.
For example, it might be added to noodles or rice or used as a dipping sauce for dumplings.
When substituting sambal oelek for doubanjiang, keep in mind that it will be significantly spicier.
Therefore, you may want to start with half the amount and then adjust according to taste.
3 - Toban Djan
If you're a fan of spicy food, then you're probably familiar with Doubanjiang.
But have you ever tried Toban Djan? This fermented bean paste is similar to Doubanjiang in both taste and texture, but it has a distinctively earthy flavor that sets it apart.
Toban Djan is also a bit milder than Doubanjiang, so it's a great option if you're looking for a less fiery alternative.
To use Toban Djan in place of Doubanjiang, simply substitute it in equal proportions.
The paste can be added to stir-fries, soups, and other dishes for an extra kick of flavor.
Plus, its rich color will add a beautiful depth of flavor to your dishes.
4 - Doenjang
Doenjang is a Korean fermented soybean paste that has a strong, umami flavor.
It is made by fermenting soybeans with salt and water for several months.
The resulting paste is then aged for additional flavor.
Doenjang has a thick, chunky texture and ranges in color from light brown to dark brown.
When used as a seasoning, it imparts a deep savory flavor to dishes.
Doenjang can be used as a substitute for doubanjiang in certain recipes.
When substituting, use half the amount of doenjang as you would doubanjiang.
This will ensure that your dish has the desired level of heat and saltiness.
5 - Chili Garlic Sauce
If you love spicy food, then chili garlic sauce is a must-have condiment.
This savory and fiery sauce is made from chili peppers, garlic, vinegar, and salt.
It has a thick, pasty consistency and a deep red color. The taste is hot and garlicky, with a hint of acidity from the vinegar.
Chili garlic sauce can be used as a substitute for Doubanjiang in Chinese cooking.
Doubanjiang is a fermented bean paste that is typically used in stir-fries.
It imparts a savory, umami flavor to dishes. However, it can also be quite salty.
Chili garlic sauce can provide a similar savory flavor without being as salty.
In addition, the heat from the chili peppers will add an extra dimension of flavor to your dish.
Frequently Asked Questions
Gochujang, Sambal Oelek, Toban Djan, Doenjang, and Chili Garlic Sauce. Use it at a 1:1 ratio in any recipe that calls for BEST Doubanjiang.
Absolutely. Gochujang is the closest swap.
Sambal Oelek also works in a pinch. Match the original amount and tweak from there.
Can this substitute be used in baking as well as cooking?
Some work in both, but baking is less forgiving.
Substitutes that alter fat content, sweetness, or moisture can shift the structure of baked goods.
Test with a small batch first.
Frozen substitutes sometimes change texture after thawing. This matters more in raw applications like salads than in cooked dishes where texture is softened by heat anyway.