America has too many made-up food holidays and nothing proves my point like National Corndog Day, which is celebrated yearly on March 19.
|Corndogs have to be dipped in something. What better dip than a spicy, gochujang based sauce? (Tammy Quackenbush photo)|
Hosting your own National Corndog Day party at home can be a fun, kid-friendly party. Offer your guests a range of dipping sauces such as garlic habanero mustard, ranch dressing, ketchup and marinara sauce. I'll introduce you to a Korean option.
Vinegar Gochujang Sauce (식초 고추장)
2 tablespoons gochujang
2 tablespoons soy sauce (I used gukganjang)
2 tablespoons rice vinegar (apple cider vinegar is also a good choice)
2 tablespoons yuja/yuzu or lemon juice
1 tablespoon sugar
pinch of black pepper
1 tablespoon sesame seeds
Pour the gochujang, soy sauce, rice wine vinegar, yuja, sugar and pepper in a small bowl. Mix completely until the gochujang and sugar are dissolved. Spread sesame seeds on top and mix gently. Serve immediately.