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Aug 20, 2009 01:47 PM

Hot bean paste?

I have a recipe for a Chinese eggplant dish that calls for hot bean paste. I have looked for this in oriental supermarkets in four major cities and have never found it. The closest-sounding thing has been chili paste with soy bean oil, but I'm not sure it's the same thing. Can anyone help? Does hot bean paste go by some other name?

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  1. Dou ban jiang, or Szechuan (or Sichuan) Hot Bean Paste/Sauce

    4 Replies
    1. re: goodhealthgourmet

      Thanks. I'll try looking for dou ban jiang as I've had no luck with the other.

      1. re: nomadchowwoman

        you should be able to find it at a decently-stocked Asian market if you're fortunate enough to have one nearby. try asking for hot "fermented" bean paste too. it kills me the way some of these condiments go by so many names - how are you supposed to know which one to use? ;)

        1. re: goodhealthgourmet

          I saw you mentioned Szechuan... Is this a healthier brand to go with? How about union foods brand: Broad Bean Paste?

        2. It is usually with all the chili pastes and is generally lighter in color. The ingredient list will list beans of some sort as opposed to just the oil. Maybe just pick up all the jars and check the ingredient lists. It really adds a dimension to the dish.

          1 Reply
          1. re: torty

            That's funny. I usually see hot bean paste as being darker than regular chili pastes and chili oil, almost brown in color.

          2. I have jar in my frig. its chili bean sauce, toban djan. I use it to make mapo tofu. Please note that the second word has a third version of its spelling, jiang, jian and djan. Lee Kum Kee is the brand. They have a website that lists all of their sauces and what stores carries their brand.

            1 Reply
            1. re: bgazindad

              I'm thinking maybe I've been stuck on the word "paste," as I've looked for chili bean paste. But I'll try "chili bean sauce" as well as toban djan and variations.

              Thanks to all. I'll be checking out the oriental and intl. markets this weekend.

            2. How does one keep from producing very salty stir fry dishes using these types of ingredients? I'll admit that DH and I are used to using minimal salt, so stuff that tasts OK to others can seem salty to us.

              1 Reply
              1. re: PattiCakes

                Use less and add to taste like with any other potentially salty ingredient.

              2. Is this dou ban jiang fundamentally different from Korean kochujang? If so how? Or could I substitute if I try to make mapo tofu at home?