Korean Hot Pepper Paste/Powder
I bought a big plastic containers of korean hot pepper paste (taeyangcho gochujang). Can I use this as a substitute for hot pepper powder? I'd love to make soondubu. I have all the ingredients except for the powder. It would be great if I could just use the paste. Thanks!
Yes, too sweet will probably be a problem... I forget how sweet some of those pastes are...
Once, many years ago, I used paprika when I was stranded in a no-asian-market zone in the mid-atlantic area. Coupled with canned clams and juice for a base, it actually tasted pretty good. Not as spicy as I like it, but ok, not as wierd as you might imagine. You might try that, too.
And, no self respecting home soft tofu soup will taste like a restaurant version because most home cooks won't be throwing in MSG by the cup (and then on top of the individual bowls as well, for good measure... eeew)
You "can" do it but your soon tofu jigae will probably be way too sweet if you put enough to give it the proper heat level. I guess you can do what oryza suggested and add some jalapenos for the heat. But it won't taste like soon tofu casseroles you've had at restaurants as chili peppers add more than just heat. Gochugaru and jalapenos also have different flavors. I've made soon tofu using both the paste and powder mixture or just the powder alone, but never just paste alone.
I often do not add hot pepper... sometimes I throw in jalapenos to spice up Korean soups. The general rule for Korean spicy-soup-sauce type seasonings is: add paste to thicken and flavor, add pepper when you want spice without thickness. Often both are added in order to give the soup or sauce body and a nice kick without being too thick and viscous. It's your preference