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  #1  
Old 02-06-2012, 03:14 PM
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Leif Leif is offline
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Default jangdokdae (장독대)

Anyone know where I can get the Korean Red Sauce? That stuff was great with the raw macks.

Thanks!

Leif
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  #2  
Old 02-06-2012, 03:34 PM
Honger Honger is offline
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Default Re: jangdokdae (장독대)

They sell them pre-made

http://www.hmart.com/shopnow/shopnow...=8801052435602

-------------------

Its also pretty simple to make, i find the premade ones too sweet and doesnt have a kick to it.

Get one of these

http://www.hmart.com/shopnow/shopnow...=8801052802022

I do it so frequently so I dont measure, I just eyeball it.

-About 3 big spoonful of the red pepper paste

-4 or 5 spoonful of vinegar

- some minced garlic

- half a spoon of sugar.

- little bit of water

mix it.
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  #3  
Old 02-06-2012, 03:44 PM
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Leif Leif is offline
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Default Re: jangdokdae (장독대)

Thanks Honger for the recipe and link. I appreciate it!
I saw the paste in a local market and was wondering if that is what I needed to make it. Now I know!

Thanks,

Leif

Last edited by Leif; 02-06-2012 at 03:46 PM..
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  #4  
Old 02-06-2012, 03:57 PM
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SaltyAngler SaltyAngler is offline
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Default Re: jangdokdae (장독대)

Hit the Korean markets on Main Street in Fort Lee.

Mmmm....doenjang.
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  #5  
Old 02-07-2012, 03:18 PM
njboarder njboarder is offline
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Default Re: jangdokdae (장독대)

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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  #6  
Old 02-08-2012, 01:48 PM
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Default Re: jangdokdae (장독대)

Quote:
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.
I had the sashimi mackerel on Sunday with wasabi and soy. It was excellent.

Leif
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