I want to make Maangchi’s bok choy seasoned with soybean paste. I don’t have soybean paste, but I have a full bottle of Lee Kum Kee brand Chu Hou Paste. Can I substitute this for the soybean paste? Chu is soybean paste with other flavorings. Are the sodium contents vastly different? Also, what other recipes should I try using Chu Hou?
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