How to make it
6 steps. Take it one step at a time.
Soak the dried broad beans
Soak the dried broad beans in water overnight until they have doubled in size. Remove any remaining skins if necessary.
Steam the soaked beans
Steam the soaked beans for about 30 minutes at 100°C (212°F) until they are tender but still hold their shape.
30 minDrain the beans and let them cool slightly
Drain the beans and let them cool slightly. Toss them with the wheat flour until evenly coated. Place them in a shallow tray, cover with a breathable cloth, and leave in a dark, cool place for 3 to 5 days until a yellow-green mold (koji) develops.
5 daysWash and dry the fresh red chilies completely
Wash and dry the fresh red chilies completely. Remove stems and grind or finely chop the chilies.
Combine the fermented beans, chopped chilies, sea salt, minced ginger
In a large ceramic jar, combine the fermented beans, chopped chilies, sea salt, minced ginger, toasted Sichuan peppercorns, and high-proof alcohol. Mix thoroughly.
Pour the vegetable oil
Pour the vegetable oil over the top to seal the mixture. Cover the jar with a breathable lid or cloth. Place the jar in a sunny spot. Every morning, open the jar and stir the mixture to introduce oxygen; close it before sunset. Repeat this for at least 3 months.
90 days
A little kitchen wisdom
Traditional Doubanjiang requires months of fermentation in the sun. The key is 'turning by day, drying by night' to develop its complex umami flavor.
