Recipe: Delicious Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar)
Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar). Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar) 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). Gochujang 고추장 is a Korean red pepper paste made from fermented soybean, chili powder, glutinous rice, malt powder, and salt.
It is made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice. Simply blanch the asparagus and dress with a sweet and vinegary gochujang (Korean red chili pepper paste) sauce, called cho-gochujang (초고추장). You can have Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar) using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar)
- Prepare 1/4 cup of gochujang (Korean red chili paste).
- Prepare 2 Tablespoons of water.
- Prepare 1-1.5 Tablespoons of sugar, depending on how sweet you like your food.
- Prepare 1.5-2 Tablespoons of white vinegar.
- You need 1/2 Tablespoon of soy sauce.
- It’s 1 teaspoon of finely minced garlic (1 small clove).
Cho is a short form of sikcho, which is vinegar. Dishes seasoned with a vinegary sauce is often called cho muchim, so you can call this dish "asparagus cho muchim" or simply "asparagus. Cho (gochu) jang (or chojang for short) is a unique spicy-sweet red chili pepper sauce. It gives off a sweet, spicy flavor and goes well with all kinds of mixed rice dishes such as bibimbop and hweh dupbop or even noodle dishes such as jangban guksu.
Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar) instructions
- 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..
It can also be used as a vegetable dipping sauce or a spicy salad dressing. Cho Gochujang (Korean Seasoned Red Chili Paste with Vinegar) 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). A traditional Korean sauce, it has a bold sweet/spicy/umami flavor with an underlying funk. This delicious, distinctive taste comes from gochujang, a fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.
