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Originally Posted by njboarder
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.
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I had the sashimi mackerel on Sunday with wasabi and soy. It was excellent.
Leif
