Can you use Gochujang in place of red pepper flakes in Cucumber Kimchi?

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      mscarson
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      I am making Cucumber kimchi and was considering using Gochujang as its hot pepper base in place of Chilli flakes. I don’t have any/I have to make this batch a bit milder. The gochujang is a little under medium spicy which is perfect for the crowd I’m making it for. Can this be done? I know it’s not traditional but will it completely destroy the taste/texture of the Kimchi?

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