A very commonly used Korean sauce, Chogochujang (초고추장) is made from a fermented red pepper paste called Gochujang (고추장). Just like the paste, Chogochujang (초고추장) is spicy but it has a more liquid consistency and is therefore easier to use as a side sauce or to mix into dishes.
It is slightly sweet and adds a delicious spicy kick to any dish, without being overwhelmingly spicy.
It can be used as sauce for fresh fish or vegetables, is used in many Korean rice dishes, and it is a perfect sauce for KANEYAMA Seaweed Flower Salad!
Making Chogochujang (초고추장) is super simple. All you need is: