Honger is right on about the recipe to make
cho go chu jang (초고추장: hot pepper paste with vinegar)
I usually prefer soy sauce with wasabi since it's less intense than chogochujang, but a few sashimi, such as macks, go pretty well with the hot stuff. The spicy pepper gives a nice kick while added vinegar removes any fishy odor.
By the way, Jangdokdae is a bunch of crocks that are used to hold the pepper paste and soy sauce.
