A spicy fermented paste made from broad (or soy) beans and chili peppers used in Chinese cooking (commonly used in dishes like mapo tofu).
麻婆豆腐を作るときは豆板醤を少し多めに入れると本格的になる。
When making mapo tofu, adding a bit more doubanjiang makes it more authentic.
スーパーで豆板醤を買って、ピリ辛の炒め物を作った。
I bought doubanjiang at the supermarket and made a spicy stir-fry.
レシピには豆板醤小さじ1と書いてあったが、好みで加減していい。
The recipe called for one teaspoon of doubanjiang, but you can adjust it to taste.