Spicy Broad Bean Paste
牛肉麺の味はこれで決まる！岡山名産のコク深いピリ辛発酵ミソ
Description
A representative Taiwanese condiment made by fermenting broad beans and chilies. Sweeter than Sichuan versions, featuring a deep, aged richness. Gangshan, Kaohsiung is famous for this.
Classification: For Adults,Spicy Condiment,Taiwanese Spicy Bean Paste
Shops selling Spicy Broad Bean Paste
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Broad beans
- Chili
- Salt
- Wheat flour
- Soybean oil
Instructions
- [Usage Secret]
- [Beef Noodles (Most Crucial)] The biggest secret to rich Beef Noodle soup is slowly frying this bean paste in oil 'until fragrant'.
- [Douban Fish] Simmer a whole fish in a sauce of plenty of bean paste and garlic.
- [Dipping Sauce] Mix with thick soy sauce or garlic as a dipping sauce for boiled pork (Baiqierou) or mutton.
Learn more Substitutes, pairings, tips
Key spices
Deep fermented broad bean richness and chili heat
Substitutes at Japanese supermarkets
Sichuan Pixian Doubanjiang (though Taiwanese is sweeter)
Pairing
Beef Noodles, Mapo Tofu, Mutton Hot Pot
Trivia
[For Adults] 'Gangshan Doubanjiang' is a staple in every Taiwanese home. If Sichuan's is 'sharp heat', Taiwan's is 'mellow heat'. Adding it to braises adds a rich meat-like umami, supporting the backbone of Taiwanese cuisine.
Eating tips & etiquette
[Unique Eating] At a Taiwanese noodle shop, sip the Beef Noodle soup first, then 'add-on' tabletop bean paste to adjust to your preferred heat and richness!
Allergen
Soy, Wheat