What can I use instead of Doubanjiang?

Gochujang + soy sauce: 1 Tbsp gochujang + 1 tsp soy sauce. Chili-garlic sauce + miso: 1 Tbsp chili-garlic sauce + 1/2 Tbsp white miso.

What changes when you substitute Doubanjiang?

Sweeter, less fermented. Less bean-y.

Substitute for Doubanjiang

What it does in a recipe: Sichuan fermented chili-bean paste: mapo tofu's soul.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Gochujang + soy sauce

per 1 Tbsp doubanjiang

US1 Tbsp gochujang + 1 tsp soy sauce

Metric15 g gochujang + 5 ml soy sauce

CommonBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeVeganContains glutenContains soy

Sweet-heat instead of salty-ferment — add a splash of vinegar to sharpen.

What changes: Sweeter, less fermented

Chili-garlic sauce + miso

per 1 Tbsp doubanjiang

US1 Tbsp chili-garlic sauce + 1/2 Tbsp white miso

Metric15 g + 8 g

CommonBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeVeganContains soy

Fermented saltiness from the miso.

What changes: Less bean-y

Related swaps

Common questions

What can I use instead of Doubanjiang?: Gochujang + soy sauce: 1 Tbsp gochujang + 1 tsp soy sauce. Chili-garlic sauce + miso: 1 Tbsp chili-garlic sauce + 1/2 Tbsp white miso.
What is the exact ratio to substitute Doubanjiang?: Gochujang + soy sauce (per 1 Tbsp doubanjiang) — US: 1 Tbsp gochujang + 1 tsp soy sauce. Metric: 15 g gochujang + 5 ml soy sauce.
What changes when you substitute Doubanjiang?: Sweeter, less fermented. Less bean-y.

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