What can I substitute for Fermented Black Beans?

The best substitutes for Fermented Black Beans are: 1) Black Bean Sauce (1 tbsp sauce per 1 tbsp whole beans), 2) Doenjang (Korean Soybean Paste) (1:1 by volume (doenjang is thicker, thin with water if needed)), 3) Miso (1 tbsp miso per 1 tbsp fermented black beans).

What is the best Fermented Black Beans substitute for cooking?

For cooking, the best substitute for Fermented Black Beans is Black Bean Sauce with a ratio of 1 tbsp sauce per 1 tbsp whole beans. Black bean sauce is made from fermented black beans. Already processed — reduce added salt.

What is a vegan substitute for Fermented Black Beans?

A vegan substitute for Fermented Black Beans is Black Bean Sauce with a ratio of 1 tbsp sauce per 1 tbsp whole beans. This substitute is rated as a perfect match.

Substitute for Fermented Black Beans - Best Alternatives

Pungent Chinese fermented soybeans, key umami ingredient.

Substitutes

Black Bean Sauce — 1 tbsp sauce per 1 tbsp whole beans. Black bean sauce is made from fermented black beans. Already processed — reduce added salt.
Doenjang (Korean Soybean Paste) — 1:1 by volume (doenjang is thicker, thin with water if needed). Doenjang (Korean fermented soybean paste) provides the deep umami and funky fermented character of Chinese fermented black beans. Per Davidson (The Oxford Companion to Food), both are soybean-based fermentation products — douchi (fermented black beans) uses whole soybeans fermented with Aspergillus, while doenjang uses a meju block. Both contribute intense savory depth to stir-fries, braises, and steamed dishes.
Miso — 1 tbsp miso per 1 tbsp fermented black beans. Miso provides similar salty fermented depth. Use dark/red miso for closest umami match.