Substitute Gochujang + soy sauce for Doubanjiang
What doubanjiang does in a recipe: Sichuan fermented chili-bean paste: mapo tofu's soul.
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
More options: all 2 Doubanjiang substitutes
Common questions
- What is the ratio for substituting Gochujang + soy sauce for Doubanjiang?
- per 1 Tbsp doubanjiang — US: 1 Tbsp gochujang + 1 tsp soy sauce. Metric: 15 g gochujang + 5 ml soy sauce.
- Why does Gochujang + soy sauce work as a Doubanjiang substitute?
- Sweet-heat instead of salty-ferment — add a splash of vinegar to sharpen.
- What changes when you use Gochujang + soy sauce instead of Doubanjiang?
- Sweeter, less fermented
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