How to make ChoGochujang (초고추장) - Red Pepper Sauce
What is Chogochujang (초고추장)?
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:
1 tbsp KANEYAMA Gochujang (고추장) - fermented red pepper paste
1 tbsp sugar
2 tbsp white vinegar
**You can adjust the measurements according to how much
Chogochujang (초고추장) you’d like to make**
1.) Scoop your Gochujang (고추장) into a medium-sized bowl.
*Grab an extra spoon to help you scoop out the slightly sticky paste*
2.) Pour in your sugar and your vinegar.
3.) Mix vigorously until you get a sauce-like, runny consistency.