Cho-gochujang (Vinegared Chili Paste)
韓国の刺身はこれ！甘酸っぱくて辛い真っ赤なソース
Description
Vinegared Gochujang. A bright, sweet, sour, and spicy dipping sauce made by mixing gochujang with vinegar, sugar (or Sprite), and garlic. The absolute standard for Korean seafood.
Classification: Everyone, Mixed Paste, Seafood Partner, Tangy Spice
Shops selling Cho-gochujang (Vinegared Chili Paste)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Gochujang
- Vinegar
- Sugar/Corn syrup
- Garlic
- Sesame oil
Instructions
- (Prep) Mix gochujang, vinegar, sugar, lemon juice, sesame oil. Always provided in squeeze bottles on tables at Korean seafood restaurants.
Learn more Substitutes, pairings, tips
Key spices
Refreshing vinegar tang、Gochujang
Substitutes at Japanese supermarkets
Gochujang + Ponzu (quick hack)
Pairing
White fish sashimi / Boiled squid / Mulhoe
Trivia
[Difference] Japan eats sashimi with soy/wasabi. Korean coastal standard is wrapping sashimi in lettuce heavily slathered in this red tangy paste.
Eating tips & etiquette
[Unique Eating] Dip white fish sashimi or boiled broccoli heavily into this. The vinegar and chili perfectly obliterate any fishy odors.
Allergen
Soy, Wheat