the substituted ingredient.
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Home › Forums › Korean food discussion › the substituted ingredient.
hi everyone.. i like to ask a question here and i’ll look forward for the answers..
i live in east Malaysia and i have a problem to get the original korean ingredients. i wonder if i can make a substitute for korean GOCHUJANG. i know the substitute will never taste the same as the original but i like to know if i can have or make the substitute for GOCHUJANG and have the feel as im using the korean gochujang.
thank you guys.. i’ll look for your responses and opinion :)
There’s actually a recipe for gochujang in Maangchi’s new cookbook (and probably somewhere here on the site as well). Maybe you could try that recipe, and substitute ingredients as needed. I think it would be a little closer to actual gochujang that way, rather than something that is similar to gochujang.
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