is Doubanjiang (Szechuan hot bean paste) an acceptable substitute in recipes calling for Doenjang (Korean fermented bean paste)?
The two have almost nothing in common, beyond being fermented and pastes (though doubanjiang is only sort of paste-like). The ingredients (broad beans and chilies versus soybeans) and the taste are very different.
That’s not to say that you’re not allowed to make a sauce for your ssam with doubanjiang, of course. But one is not a straightforward substitute for the other.