Simple Way to Prepare Any-night-of-the-week Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar)
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Make Ultimate Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar). One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we must prepare a few ingredients. You can have Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar) using 6 ingredients and 2 steps. Here is how you cook it.
If the Japanese enjoy their sashimi with shoyu and/or wasabi, Koreans dip our raw fish in something called cho gochujang. Literally vinegar (pronounced choh) red chili pepper paste (pronounced GOH-choo-jahng with an AH sound and not a long a sound like you so often hear on tv).
This dipping sauce is hot, sweet, tangy and savory from the gochujang, sugar, vinegar and garlic, respectively.
Another distinguishing feature of Korean hwae (Korean sashimi) is that we often wrap our fish with things like lettuce, perilla and other tender leafy greens like chrysanthemum, a thin slice of garlic, and a dab of the sauce.
This is also the sauce you get when you order hwae dup bahp (Korean style chirashizushi), and it's delicious for dipping raw cucumber, lettuce leaves, and mild chili peppers as well.
Ingredients and spices that need to be Take to make Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar):
- 1/4 cup gochujang (Korean red chili paste)
- 2 Tablespoons water
- 1-1.5 Tablespoons sugar, depending on how sweet you like your food
- 1.5-2 Tablespoons white vinegar
- 1/2 Tablespoon soy sauce
- 1 teaspoon finely minced garlic (1 small clove)
Instructions to make Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar)
- Just put all the ingredients in a bowl and slowly stir or whisk to thoroughly mix and incorporate all the ingredients.
You want to go slow because the gochujang is really pasty at first and if you try to stir or whisk too quickly, you'll end up sloshing and spilling all the other liquid before the gochujang starts to thin out. - That's it! Enjoy.
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