jangdokdae (장독대)

[Leif]

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

Thanks!

Leif

[Honger]

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.

[Leif]

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

[SaltyAngler]

Hit the Korean markets on Main Street in Fort Lee.

Mmmm....doenjang.

[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.

[Leif]

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