Monday, March 19, 2012

Vinegar Gochujang Sauce (식초 고추장) for National Corndog Day

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)
In Korea, they simply call them "hotdogs" and can be found in many of the street stalls that also sell street food delights like odeng (fish cake), tteokbokki and various twigum (tempura). If you don't believe me, watch the video below as QiRanger takes you along on one of his quick dinner breaks.



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.

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