Name: Tangy Red Pepper Sauce (Cho Gochujang)
Yield: Makes approximately 1 cup (250 ml)
Cuisine: Korean
Ingredients: 2 tablespoons Korean red pepper paste; 1 tablespoon rice vinegar or cider vinegar; ¼ cup (65 ml) apple juice or water; 3 tablespoons rice vinegar or cider vinegar; 1 tablespoon honey; 1 tablespoon apple juice or water; 2 tablespoons dark sesame oil; 1 teaspoon honey; ½ cup (125 g) Korean red pepper paste; 2 teaspoons dark sesame oil

Preparation info

Makes approximately
1 cup

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This sweet and spicy sauce is delicious over slices of raw tuna or drizzled over shredded boiled chicken ready for rolling inside a piece of soft lettuce. Add to raw cucumbers for a tangy vegetable salad or to cooked spinach for a little extra heat. Or mix 2 or 3 teaspoons with ½ cup (100 g) of mayonnaise to make a delicious dip for vegetables or a great topping for barbecued hamburgers. We’ve provided two recipe amounts to suit your cooking needs.

Ingredients

Method

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Ingredients

Method

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