How sweet is the Chu Hou paste? If it’s not too sweet, I would be inclined to try a combo of that and the chili paste with garlic. The Doenjang is going to be missing the fermented flavor of doubianjiang (I think). BTW, if you’re inclined to add another condiment to your collection, I buy this doubianjiang for mapo tofu - it’s the best one I have found thus far: https://www.amazon.com/gp/product/B00A9OF6NS/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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