[Dakgaejang recipe](https://www.maangchi.com/recipe/dakgaejang)
Going to make dakgaejang on a cold, rainy, snowy day and the only thing I don’t have is the dried red peppers. I have arbol peppers but I think that would give it a distinct, Mexican flavor. I also have some dried Thai chilies that might be good or I have a jar of [Laoganma chili oil](https://umamicart.com/products/lgm-chili-oil-with-black-bean) that I’ve never used. I also have frozen red peppers, frozen jalapenos, and frozen cayenne peppers.
We don’t mind spicy food (prefer it) but honestly, I don’t know how to substitute the dried chilies as I usually only use dried chilies in Mexican food – what would you use?
by theycallmeMrPickles
3 Comments
Jalapeno peppers sliced thinly and boiled with the soup to extract the spice! I also do this for tofu stew.
Are the arbol peppers smoked? If not, they may be okay. Nothing will be a perfect sub for gochugaru
Dried Thai chili or frozen red peppers depending on the variety. Use less Thai chili then she recommends otherwise it will be too spicy. Don’t use the arbol or the chili oil. Soup is meant to be mildly spicy not super spicy unless that’s your preference.