Chogochujang (Korean Sweet-Sour Chili Sauce)

October 23, 2010

Chogochujang (Korean Sweet-Sour Chili Sauce) - kvalifood.com

Chogochujang is a Korean dipping sauce made by mixing gochujang with rice vinegar and sugar. The name literally means “vinegar gochujang.” It is a no-cook sauce served with raw fish (hoe), blanched seafood, steamed vegetables, and bibimbap.

Makes ca. 80 ml

Ingredients

2 tbsp gochujang (Korean red pepper paste)
2 tbsp rice vinegar
1 1/2 tbsp sugar
1/2 tsp garlic, minced
1/2 tsp soy sauce
1/2 tsp toasted sesame oil
1 pinch toasted sesame seeds

Directions

Combine the gochujang, rice vinegar, and sugar in a small bowl.
Stir until the sugar is fully dissolved.
Add the garlic, soy sauce, and sesame oil. Mix well.
Taste and adjust: more vinegar for tanginess, more sugar for sweetness, more gochujang for heat.
Sprinkle with toasted sesame seeds. Serve immediately or refrigerate.

Notes

The classic base ratio is 1:1:1 gochujang to vinegar to sugar. This recipe pulls the sugar back slightly since gochujang already contains sugar.
Should be a pourable, runny sauce – not thick like straight gochujang. Add a splash of water if needed.
Honey can replace sugar (use about 1 tbsp honey for 1 1/2 tbsp sugar).
Keep the sesame oil restrained. Too much overwhelms the vinegar-gochujang balance.
Keeps 1-2 weeks refrigerated.
For extra bite, add a small pinch of wasabi or Korean mustard (geoja).