Cho-Gochujang

Name: Cho-Gochujang
Prep time: 10 min
Cuisine: Korean
Ingredients: Gochujang — 80 g (1/3 cup); Rice vinegar — 45 ml (3 tbsp); Sugar — 30 g (2 tbsp); Fresh lemon or lime juice — 10 ml (2 tsp); Garlic clove, minced — 1; Toasted sesame seeds and sesame oil — 5 g and 5 ml (1.5 tsp and 1 tsp)

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Gochujang — 80 g (1/3 cup)
Rice vinegar — 45 ml (3 tbsp)
Sugar — 30 g (2 tbsp)
Fresh lemon or lime juice — 10 ml (2 tsp)
Garlic clove, minced — 1
Toasted sesame seeds and sesame oil — 5 g and 5 ml (1.5 tsp and 1 tsp)

Method

Combine gochujang and rice vinegar in a mixing bowl.
Whisk in sugar until fully dissolved.
Stir in lemon or lime juice and minced garlic.
Add sesame oil, mixing well.
Sprinkle with sesame seeds before serving; adjust vinegar and sugar to taste for the desired tang-sweetness
balance.

Cultural Background: A vinegared version of gochujang, cho-gochujang ('vinegar gochujang') is thinned with vinegar and sugar into a tangier, more pourable sauce, traditionally served with raw fish, squid and cold noodle dishes like naengmyeon.

Tips: • This sauce should be noticeably more tangy and pourable than plain gochujang sauce — don't skimp on the vinegar. • Letting it rest for a few minutes allows the flavours to meld before serving.

Variations: • Add grated Korean pear for extra natural sweetness and body. • Thin further with water for a more liquid dressing-style consistency.

Storage: Refrigerate in an airtight container up to 3 weeks.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 30 kcal, 0.5 g protein, 0.5 g fat, 6 g carbohydrate per 15 g serving.

FAQs: What is cho-gochujang traditionally used for? A dressing and dipping sauce for raw fish, squid, and cold noodle dishes like naengmyeon and hoe-naengmyeon. How is it different from regular gochujang sauce? Cho-gochujang is thinner and tangier due to a higher proportion of vinegar, designed as a dressing rather than a thick paste.