Korean Chojang (Vinegar Gochujang) Made with Ume Syrup

In Korea, ume syrup (maesil-cheong) often sweetens chojang, the tangy gochujang sauce for raw fish and cold noodles. A good use for leftover ume syrup.

In Korean kitchens, ume syrup (maesil-cheong, 매실청) is a common sweetener. It goes into chojang (초고추장), gochujang mixed with vinegar, the sauce for raw fish, boiled squid and spicy cold noodles (10000recipe, Korean). Japanese ume syrup works just the same.

Ingredients

3 tbsp gochujang
2 tbsp vinegar
2 tbsp ume syrup
1 tsp sugar
½ tsp grated garlic
1 tsp toasted white sesame seeds

Method

Mix everything well.
Taste, and adjust the sweetness with ume syrup and the sourness with vinegar.

How to use

With white fish sashimi, boiled squid or octopus.
On cooked noodles with cucumber and boiled egg, like bibim-guksu.
To dress blanched broccoli or greens.

Tips

To make ume syrup, see Ume Syrup Recipe.
Keeps about a week in the fridge.

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