Lee Kum Kee Chili Bean Sauce (Toban Djan) (13 oz.)
- Lee Kum Kee Brand
- Net Wt. 13 oz.
- Product of China
Frequently Bought Together
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Salted chili pepper(chili, salt), water, fermented soybean paste(water, salt, soybean, wheat flour), fermented broad bean paste(broad bean, water, salt, wheat flour), sugar, garlic, spice, modified corn starch, soybean oil, lactic acid, disodium 5'-inosinate, disodium 5'-guanylate as flavor enhancers.
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Top Customer Reviews
I have found that topping a Mediterranean eggplant sauce like caponata with this greatly enhances the flavor and gives that dish a little spice boost. It's also perfect as the base of lentil and bean dishes. And it should go without saying that there are numerous Szechuan dishes that require this sauce.
Back to the salt. It's prominent in the flavor profile, but the actual sodium content of a teaspoon size serving is only 310mg. That is not something you want to brag about to your cardiologist, but it's also less than half the content of many other sauces.
The chilis add a lot to the flavor and are mild. That is the beauty of this. If you love your meals scorching hot, but are cooking for folks who do not, set aside some for you and like minded folks. Saute some bird's eye chilies in a little oil, add in some Szechuan peppercorns, and then this sauce.
If you need this for a recipe then this is an excellent brand. I purchase a lot of products from it and have never been disappointed. However, do not limit yourself to Asian cuisine because this sauce works wonderfully with others too.
It is quite salty, so use sparingly and "taste as you go."
Most Recent Customer Reviews
I'm all American with no Asian descent but I tried this stuff just for alittle variety. It's delicious mixed in with noodles or with vegetables or with both. Read morePublished 4 months ago by J. Watts
A little goes a long way I guess, but by the time you dilute it enough to be palatable much of the flavor is lost.Published 8 months ago by proamn
Definitely not something to eat straight out of the jar, but adds a really great umami flavor to stir fry and miso soup.Published 10 months ago by slw