In a small saucepan, whisk together the Fermented Sweet Bean Paste, Dark Brown Sugar and Water until smooth and the sugar begins to dissolve.
Stir in the Rice Vinegar to add brightness and balance the sweetness.
Mince or press the Garlic and add it along with a splash of Toasted Sesame Oil for warmth and aroma.
Season the mixture with Chinese Five-Spice Powder, a pinch of Chili Flakes for heat, and Salt to taste, mixing well to combine.
Place the saucepan over medium-low heat and bring the sauce to a gentle simmer, stirring frequently to prevent sticking. Let it cook for about 4–6 minutes until slightly thickened and glossy.
Remove from heat, taste and adjust: add more vinegar for acidity, sugar for sweetness, or salt/chili for seasoning as needed.
Allow the hoisin to cool to room temperature, then transfer to a clean jar and refrigerate. The flavors will meld and deepen after a few hours and the sauce will keep for up to two weeks refrigerated.
