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As Richard mentioned, Sambal Oelek is made from fresh chilies and little else, so the flavor will be different. Conveniently, I happen to have various chili pastes in my fridge and pantry: Sambal Oelek (Huy Fong Foods) : chili, salt, distilled vinegar, potasium sorbate and potasium bisulfite as preservatives. Red Chili Paste (Thai Kitchen) : red chili, ...


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The author of the linked recipe appears to be substituting in turn for gochujang, which in addition to spice has a bit of a yeasty, fermented flavor not unlike miso (no surprise, since both include fermented soybean). Sambal oelek will be brighter, generally hotter, and looser in texture. It's less of a paste than the chili stuff used here, so the ...


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Sambal Oelek is made with raw chili peppers and salt, ground together in a mortar. The author of the recipe seems to have used a paste made from smoked chili's out of a jar. Both will always add chili heat to your dish, but there is a good chance that the taste of the end product will be slightly different. Given the number of other big tasting ingredients ...


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Use kuzu root starch.. It comes in rock-like granules. Mix 1 Tb kuzu with 1 Tb water first, then add to simmering chili until thickened. I use a lot of onions and peppers that give up a lot of water and kuzu works best! No change in flavor, texture or mouth-feel. Re-heats perfectly as original.



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