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I may be on a losing mission, but I'm trying to take some of the heat out of certain Korean dishes while still maintaining some of the same flavors. In particular, I'm wondering what, if anything, I could substitute for gochuchang paste (a hot red pepper paste). Or should I just reduce the amount of the paste used in recipes? I could cut it out completely, of course, but I'd hate to lose that whole flavor element.
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Seattle
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Re: Toning Down Korean Gochuchang Paste
Sat, September 30, 2006 - 8:10 AMIt may throw the entire dish out of ballence, it would depend on the dish if this would be a help or a hurt....
But adding sugar actually tends to reduce the heat
Some people even eat very spicy dishes with a seperate dish of sugar-cubes to eat after every few bites to take the heat down a notch, I knew a few freinds from India that did that to some effect.
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Re: Toning Down Korean Gochuchang Paste
Thu, October 5, 2006 - 7:41 AMYou could substitute part ten-chang. It's soy bean paste without the red pepper.
