Doubanjiang vs doenjang vs gochujang

Doubanjiang is a Chinese fermented broad-bean and chilli paste, often spicy. Doenjang is a Korean soybean paste that is never spicy. Gochujang is a smooth, sweeter Korean chilli paste. They are not interchangeable.

At a glance

• Doubanjiang (豆瓣醬, also written toban djan): Chinese, from Sichuan. Broad beans plus soybeans, fermented with chilli in the spicy kind.
• Doenjang (된장): Korean. Soybeans only, fermented in brine; never spicy.
• Gochujang (고추장): Korean. Chilli powder, glutinous rice and fermented soybean; smooth, sweet and spicy.

Doubanjiang

• Chunky, reddish-brown, salty and deeply savoury; the spicy kind (辣豆瓣醬) brings real heat.
• The backbone of Sichuan dishes like mapo tofu. Pixian doubanjiang is the famous kind.

Doenjang

• Coarse, deep-brown and funky, like a bolder Japanese miso - salty, a little sour, no chilli.
• Used for stews such as doenjang-jjigae, and in the dipping sauce ssamjang.

Gochujang

• Smooth and thick; sweet first, then slow-building heat.
• Used in bibimbap, tteokbokki, marinades and stews.

Where to find them in Hong Kong

• Doubanjiang: Chinese grocery shops and supermarket sauce aisles; Lee Kum Kee sells a toban djan chilli bean sauce.
• Doenjang and gochujang: Korean grocery shops (Tsim Sha Tsui has several) and larger supermarkets.

Substitutes

• In a pinch, white or yellow miso is the closest stand-in for doenjang.
• A spoonful of gochujang with extra salt can approximate doubanjiang's heat, but not its broad-bean depth.
• All three are high in salt - taste before adding more soy sauce or salt.

Dishes here that use doubanjiang

• Mapo tofu (102)
• Eggplant w/ minced pork (49)
• Chicken harusame (vermicelli) soup teishoku (2)
• Ginger scallion clams (lala) (26)

Sources

Facts on this page come from these pages. We have summarised them in our own words.

• Let's Foodie: doubanjiang vs doenjang
• Fine Dining Lovers: what is doubanjiang
• Unlimited Recipes: doubanjiang vs gochujang
• Our pantry page: doubanjiang