Aha Bujang's Restaurant-Style chogochujang (vinegar-gochujang)

Cooking tips 💡

• Use fine chili powder instead of coarse chili powder to achieve a smooth, restaurant-style consistency without grittiness.
• It can be eaten immediately after making, but letting it mature in the refrigerator for at least a day allows the chili powder to meld and the flavor to become milder.
• Use as an all-purpose seasoning sauce for blanched aralia shoots, poached squid, raw fish, and seafood salads.

Recommended for 🙋

• ⭐Those who want a deeper, more clingy seafood seasoning than store-bought chogochujang (vinegar-gochujang).
• ⭐Those who want to make a large batch of all-purpose chogochujang (vinegar-gochujang) that goes well with poached seafood, raw fish, and various seafood dishes.