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191 recipes found.
This Man's Cook Dan Dan Bibimmyeon
A unique Chinese-style bibimmyeon that combines the rich nuttiness of peanut butter with the subtle spiciness of doubanjiang and gochujang.
Seonkyoung Longest Mapo Tofu
A home-style mapo tofu that stir-fries doubanjiang and ground pork with soft tofu to create deep savory flavor.
Seonkyoung Longest's All-Purpose Chili Oil
A homemade all-purpose chili oil with deep Chinese-style flavor, made with sautéed shallots, doubanjiang, and tongue-tingling Sichuan sansho pepper
Yeo Kyung-rae's Ketchup Doubanjiang Sweet and Sour Pork
An innovative ketchup-based sweet and sour pork with a spicy, tangy, and sweet flavor that balances richness without heaviness.
Aha Bujang's Sichuan-style Chili Japchae Rice
A Sichuan-style chili japchae rice made by simmering pork and glass noodles in chili oil, adding crunchy Korean piman peppers, and serving over rice.
Yeo Kyung-rae's Ahyang Gaji
A tender Chinese-style eggplant dish with a spicy, sour, and sweet flavor from doubanjiang sauce
Aha Bujang's Chinese-Style Stir-Fried Glass Noodles
A Chinese-style noodle dish made by quickly stir-frying soaked flat glass noodles with chunjang and doubanjiang seasonings, along with vegetables and sausages.
Ttukdak Hyung's Mapo Egg Stew
A smooth and spicy mapo egg stew simmered with minced beef and vegetables in doubanjiang seasoning, delivering a bold, numbing flavor.
Chinese Cuisine Witch's Jjolmyeon Sundubu
A Chinese-style jjolmyeon sundubu made by stir-frying pork and vegetables in a doubanjiang invincible sauce, then adding chewy noodles, meringue, and cheese.
Lee Won-il's Fuji Chinese-style Jeyuk
A budget-friendly pork leg stir-fry, shallow-fried in rich scallion oil, then finished with doubanjiang and oyster sauce for a savory, moist Chinese-style jeyuk.
Yeo Kyung-rae's Doubanjiang Bokkeupsal Vegetable Stir-Fry
A Chinese-style dish featuring tender Hanwoo bokkeupsal and crisp vegetables stir-fried in a spicy doubanjiang sauce
Yeo Kyung-rae's Doubanjiang Jeyuk Bokkeum
A special jeyuk bokkeum that adds Chinese doubanjiang to traditional Korean jeyuk bokkeum for a rich umami and spicy kick