This form of Korean gochujang, known as "hot pepper paste for sushi" is a mixture of the famous Korean chilli paste - gochujang - mixed together with vinegar. The vinegared gochujang is served at the table in Korean restaurants - most often to accompany fish or sashimi.
The vinegar is mixed together with gochujang to make it a little easier to pour, and brings an acidic note that perfectly complements seafood. We love the vinegared red chilli sauce served with a squid bibimbap: garnish a bowl of warm rice with grated carrots, baby leaves, beansprouts, a fried egg, tobiko fish roe, and finely chopped sashimi grade squid or cooked squid, and toss together with the chilli sauce at the table.
Ingredients: Hot pepper paste 86% (water, corn syrup, high fructose corn syrup, wheat flour, red pepper powder, salt, rice, sugar, soybeans, spirits, garlic, lactic acid (E270), yeast extract, onion, seed malt), sugar, vinegar, citric acid (E330), garlic, sesame, plum extract. Allergens are listed in bold.
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