I use Sriracha Hot Chili Sauce as a substitute to gochujang (Korean hot chili paste).
It is a product of Thailand which I think you can find it in Malaysia too.
It has a certified HALAL logo from Thailand.
The taste is slightly different, of course.
But the heat taste is absolutely tolerable.
I bought this for £2.39 at a Korean food store.
You can use Sriracha instead of gochujang to make bibimbap (mixed rice and veggies).
Korean rice with lettuce wrap is absolutely scrumptious with Sriracha.
I always use Sriracha to make ddokbokki (hot sweet rice cake) too.
The above picture shows what I prepared for a dinner.
First row, from left:
Sweet and spicy minced beef meat.
Sweet Anchovies in sesame seeds
Bean sprouts (half-boiled with a pinch of salt)
Ddokbokki (Korean Sweet and spicy rice cake: recipe)
Second row, from left:
Sriracha Chili Sauce
Third row, from left:
Kimchi (Korean fermented cabbage)
Stir-fried mixed vegetables (brussel sprouts, cabbages, garlics, peppers)
These are all side-dishes to sushi rice.