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1

Some substitutions I would suggest to get that similar umami taste that both these products provide and are similar would be: Bonito flakes also know as Katsuobushi Dashi Nori Shiitake Mushrooms (dry)


3

Some ingredients more effectively transfer flavor to stock in dried form than in fresh or pickled form. Mushrooms, kelp, fish and shellfish are examples of those types of ingredients. You won't find an exact substitute for them, but they do keep for a long time, so it doesn't hurt to keep them on hand. However, Japanese and Korean cuisine have many ...


0

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, ...


4

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 ...


-1

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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