Chu Hou Sauce Substitutes
柱侯醬 · chu hou paste · chyu hau sauce
By The Chowmi Test Kitchen · Updated July 20, 2026
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Chu hou sauce (柱侯醬), also spelled chu hou paste, is a Cantonese braising paste made from fermented soybeans, garlic, ginger and sesame — the classic base for braised beef brisket (柱侯牛腩), lamb hotpot and clay-pot chicken. It's savory and garlicky with a gentle sweetness and no chili heat. The closest easy substitute is hoisin sauce with a little ground bean sauce (or miso) stirred in, roughly 2:1, plus an extra clove of grated garlic — hoisin brings the sweet-savory body while the bean paste and garlic add the fermented, savory depth chu hou is known for. Ground bean sauce (磨豉醬) mixed with a pinch of sugar and garlic is an even closer match if you have it. In a pinch, hoisin alone works but reads sweeter, so cut other sugar in the braise. Avoid doubanjiang here — it's spicy and Sichuan, the wrong profile for a mild Cantonese braise.
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Every chu hou sauce substitute, ranked
| Substitute | Ratio | Match |
|---|---|---|
| Hoisin + ground bean sauce Braised brisket, lamb · vegan | 2 parts hoisin : 1 part ground bean sauce + extra garlic | 80% |
| Ground bean sauce + sugar + garlic Closest if you have bean paste · vegan | Bean sauce + a pinch of sugar + minced garlic | 78% |
| Hoisin sauce When it's all you have · vegan | 1:1 | 68% |
| Hoisin + miso Extra savory depth · vegan | 3 part hoisin : 1 part miso | 72% |
- Hoisin + ground bean sauce: The best easy match: hoisin gives the sweet-savory body, the bean paste and grated garlic add the fermented, savory depth.
- Ground bean sauce + sugar + garlic: Ground bean sauce (磨豉醬) is chu hou's base; add sugar and garlic to round it out. Very close for braises.
- Hoisin sauce: Works but reads sweeter and less garlicky. Add a grated garlic clove and cut other sugar in the braise.
- Hoisin + miso: Miso supplies the fermented, savory backbone; the result is a bit more umami and less sweet than hoisin alone.
What is Chu Hou Sauce?
Chu hou sauce is a thick, brown, savory paste from Cantonese cuisine, built on fermented soybean paste with garlic, ginger, sesame paste and a touch of sugar. It was reputedly created by a chef named Chu Hou. Its job is braising: it gives beef brisket, lamb, and clay-pot dishes a deep, garlicky, umami-rich gravy without any chili heat. Think of it as a garlicky, savory cousin of hoisin, tuned for slow-cooked meat rather than dipping or glazing.
Flavor: Savory, garlicky and mildly sweet with fermented-soybean depth — no heat.
Chu hou sauce vs hoisin
They're cousins — both dark, thick, sweet-savory soybean pastes — but tuned for different jobs. Hoisin is sweeter and smoother, made for glazing and dipping (Peking duck, char siu). Chu hou is more savory and distinctly garlicky, built for braising meat low and slow. If you swap hoisin for chu hou, add extra garlic and cut the sugar; if you swap chu hou for hoisin as a glaze, expect a garlickier, less sweet result.
What is chu hou sauce used for?
Almost always braising. The signature dish is Cantonese braised beef brisket (柱侯牛腩) — brisket and daikon simmered until meltingly tender in a chu-hou gravy. It's also used for lamb hotpot, clay-pot chicken, and braised beef tendon. It's a cooking paste, not a table condiment: you bloom it in oil with aromatics, then add liquid and the meat to braise. It has no chili heat, so it suits mild, deeply savory stews.
Where to buy chu hou sauce
Stock real chu hou sauce
Chu hou paste (look for Lee Kum Kee or Amoy jars labeled 柱侯醬 / chu hou) is in the sauce aisle of most Chinese markets, Weee!, Yamibuy and Amazon. If you can't find it, a jar of hoisin — which most supermarkets carry — plus a little ground bean sauce or miso is the easiest substitute to assemble.
Chu Hou Sauce FAQ
What is the best substitute for chu hou sauce?
Hoisin sauce mixed with a little ground bean sauce (about 2:1) plus an extra clove of grated garlic is the closest easy swap — hoisin gives the sweet-savory body while the bean paste and garlic add the fermented, garlicky depth chu hou is known for. If you have ground bean sauce, use it with a pinch of sugar and garlic for an even closer match.
Is chu hou sauce the same as hoisin?
No, though they're related. Both are dark, sweet-savory soybean pastes, but hoisin is sweeter and smoother (a glazing and dipping sauce), while chu hou is more savory and garlicky and made specifically for braising meat. You can substitute one for the other with small tweaks — add garlic and cut sugar when using hoisin in place of chu hou.
What is chu hou sauce used for?
It's a braising paste, most famously for Cantonese braised beef brisket with daikon (柱侯牛腩), and also for lamb hotpot, clay-pot chicken, and braised beef tendon. You bloom it in oil with aromatics, then add stock and the meat to simmer low and slow into a rich, garlicky gravy. It has no chili heat.
Can I use doubanjiang instead of chu hou sauce?
It's not a good match. Doubanjiang is a spicy Sichuan chili-bean paste, while chu hou is a mild, garlicky Cantonese braising paste with no heat — swapping it in would make the dish spicy and change its character entirely. Stick with hoisin, ground bean sauce, or miso-based swaps for chu hou.
Is chu hou sauce spicy?
No. Chu hou sauce has no chili — it's savory, garlicky and mildly sweet, built for gentle braises rather than heat. If a recipe wants a spicy braise, you'd add chilies or a little doubanjiang separately; the chu hou itself keeps the base mild and deeply savory.
Recipes that use chu hou sauce
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