Serious Eats: Talk

chili bean paste - ssamjang vs. toban djan

I'm going to be making Momofuku's bo ssam with ssam sauce. His recipe calls for ssamjang (Korean). I have some toban djan (Chinese). Both say "bean chili paste," but I understand there's a difference in taste. Do I need to get the ssamjang or will the toban djan work? I have a couple Asian markets nearby, so it would not be a hassle to get some.

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