Garlic Broad Bean Paste
豆板醤の辛味×生ニンニクの暴力！羊肉や牛肉を一撃でねじ伏せる激辛ペースト
Description
A blended condiment putting all its points into punch power, mixing massive grated garlic (Suanrong) into Taiwan's uniquely sweet doubanjiang.
Classification: For Hardcore Fans,Spicy Condiment,Garlic Punch
Shops selling Garlic Broad Bean Paste
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Broad beans
- Chili
- Grated garlic(massive)
- Salt
- Sesame oil
Instructions
- [Usage Secret]
- [Ultimate Mutton Hot Pot Dip] When eating Taiwan's winter tradition, mutton medicinal hot pot, put this garlic doubanjiang in a small dish and dip the piping hot mutton. The garlic sting and chili heat completely overpower the sheep's intense wildness.
- [Beef Noodle Flavor Change] After eating half your Beef Noodles, dissolving
- spoonful of this dramatically changes the soup to a 'stamina super-spicy garlic flavor'.
- [Offal Stir-fry] Using it as a base when frying pork stomach or intestines completely erases offal odor.
Learn more Substitutes, pairings, tips
Key spices
Fermented broad bean and intense raw garlic stimulating odor
Substitutes at Japanese supermarkets
Knead doubanjiang and grated garlic with sesame oil (instant sub)
Pairing
Yangrou Lu (Mutton hot pot), Beef Noodles, Offal stir-fries
Trivia
[Hardcore] A demonic yet rational product pre-mixing Taiwanese beloved intense traits: 'La Doubanjiang' and 'Suanni (grated garlic)'. Smells too intense for lunchtime, but uncles licking this while drinking Kaoliang at late-night Re Chao or hot pot shops are endless.
Eating tips & etiquette
[Unique Eating] Grill Taiwanese sweet sausage (Xiangchang) on a net, and instead of biting raw garlic, dip it in this Suanrong Doubanjiang to make beer unstoppable!
Allergen
Soy, Wheat, Sesame