Hi, greetings from Chicago. I'm a new guy to this blog but old in years. I am addicted to Korean food and have decided that I am way past due in learning how to cook it.
I have a question..... I often stir a little bit of hot bean paste into my soups and stews, and I like the hot kick it gives. Can hot bean paste be used instead of gochujang in most Korean recipes (like kimchi jiggae)?