Chili bean sauce is such a flavor booster, isn’t it? We’ve been mid-recipe, ready to whip up a stir-fry or marinade, only to realize the jar is empty. Total buzzkill, right?
Luckily, there are simple substitutes that bring the heat and rich flavor. From miso paste to hoisin with chili flakes, we’ve tried a bunch of swaps that saved the day. They may not taste exactly the same, but they still work wonders in a pinch.
Most options are pantry regulars, which means no last-minute grocery trips. Whether it’s a quick weeknight dinner or prepping sauces, these swaps have kept us moving without missing a beat.
If chili bean sauce is off the table, no worries here. These alternatives are flavorful, easy to use, and ready to keep your dishes packed with that bold kick you love.
5 Easy Substitutes for Chili Bean Sauce
Here are our tried-and-true suggestions for chili bean sauce substitutes:
1 – Hoisin Sauce with Chili Flakes
First, we mix hoisin sauce with chili flakes, and bam, it works. The sweet and savory hoisin keeps things balanced. Chili flakes dial up the spice just enough to mimic that kick.
Use a 1:1 ratio of hoisin sauce to replace chili bean sauce. Adjust chili flakes to taste if you need more heat.
It’s great for stir-fries, marinades, or dipping sauces. The texture is smooth, so it blends easily without hassle.
It won’t have the fermented depth of flavor, but it’s close enough for most dishes. It’s a lifesaver when you’re low on specialty sauces.
For more hoisin sauce substitute ideas, check out this guide to hoisin sauce swaps.
2 – Black Bean Sauce
Another substitute we like is black bean sauce. It’s savory, salty, and brings its own bold flavor to the table. It’s thicker and less spicy than chili bean sauce, so it changes the vibe a bit.
We swap it in with a 1:1 ratio. Add a pinch of chili flakes or hot sauce to bring the heat up. It works well for stir-fries, braised dishes, or anything with strong flavors.
The texture stands out. It’s chunkier and sticks more to ingredients, which works great for hearty recipes. It even adds a little fermented kick, which hits closer to the original sauce.
Black bean sauce leans more into savory than sweet. It’s not as sweet as hoisin mixes, but it still makes dishes pop. Use this one when you need a deeper, umami-rich option without hunting down specialty sauces.
3 – Sriracha with Soy Sauce
For a quick and easy swap, sriracha with soy sauce is a solid combo. It’s spicy, salty, and has a balanced kick. We mix it in a 2:1 ratio—2 parts sriracha to 1 part soy sauce.
This pair delivers heat and umami in no time. It’s thinner than chili bean sauce, so it coats things more evenly. Adjust spice levels by tweaking the ratio. Add less sriracha if it’s starting to feel like too much.
It works best in fast recipes like stir-fries or marinades. It’s a speedy way to add bold flavor without hunting for fancy ingredients. If you’re looking for more heat options, check out our list of sriracha substitutes.
4 – Doubanjiang (Fermented Broad Bean Paste)
If chili bean sauce is your go-to, then doubanjiang should be a no-brainer substitute. It’s the main ingredient in most chili bean sauces.
The texture is thicker than hoisin but thinner than black bean sauce. Brand to brand may vary, so check ingredients for added spices that can change the heat level.
It’s rich in umami and has a deep fermented taste—perfect if you’re missing that quality from chili bean sauce. Start slow when using it as a swap since it packs more punch.
For best results, mix with other sauces or add water to thin it out. This one comes closer to replicating the savory depth of flavor in homemade dishes like Mapo Tofu. For more ideas, check out our doubanjiang substitutes guide.
5 – Gochujang (Korean Chili Paste)
Last but not least, Gochujang is a fantastic substitute for chili bean sauce. It’s made with fermented soybeans and red chili peppers, giving it a complex and spicy taste.
The texture is thicker than sriracha and hoisin, but thinner than doubanjiang or black bean sauce. The heat level can vary by brand, so check the ingredients before using.
Mix equal parts gochujang with water or chicken broth to thin it out. Adjust the spice level with more or less paste as needed.
It works great in stir-fries, marinades, or dipping sauces. Plus, it adds that extra kick of umami that you get from fermented sauces like chili bean sauce. For more ideas, check out our guide to gochujang substitutes.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.