These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would it be a reasonable substitute in recipes calling for gochujang?
Is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)
chili-pepperschinese-cuisine
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By your description I would say it's taro or 芋头 (yu tao) in chinese
It can be bought in most chinese supermarkets
For more info http://www.merriam-webster.com/dictionary/taro
Anaheims would be OK, but their flavor isn't just milder with respect to heat, but just generally weaker. Pasilla would be closest in flavor. Ancho is usually pretty easy to find and is fairly similar, just not as hot. Chile de Arbol would be a good substitute, as would plain old cayenne if you can find dried cayenne peppers. Heck, red pepper flakes (made from cayenne) might even do the trick, but getting the amount right would be tough.
Alternatively, Amazon (of course), Penzeys, and other online food stores sell dried guajillo chiles. Then you won't have to worry about it!
Best Answer
Both are mildly spicy, but the similarities end there. Gochujang is tangy and slightly sweet, whereas doubanjiang is more salty, savory and fermented-tasting. Even the textures don't match up: gochujang is smooth, while doubanjiang is chunky and ragged. I wouldn't substitute either one for the other.
Incidentally, if your doubanjiang is just sitting there because you got it for some elaborate Sichuan recipe involving like eight other seasonings... doubanjiang is more flexible than that, and will work well as an addition or even just on its own. Try frying up some ground pork with a bit of doubanjiang and some scallions, served over rice.