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Jang Nation!: "
Various sauces serve as a fundamental basis for most Korean dishes. Whether you are enjoying a refreshing doenjang-jjigae or a tasty vegetable bibimbap, these items are all comprised of sauces that provide some basic, distinct taste.
Deonjang-jjigae is made with doenjang sauce while bibimbap is mixed with gochujang sauce. Many jangs (sauces) take weeks or sometimes even months to ferment, trapped in big clay jars and supervised under specific temperatures. You could say that these two sauces are like the Tabasco of Korea; they’re everywhere!
Deonjang-jjigae is made with doenjang sauce while bibimbap is mixed with gochujang sauce. Many jangs (sauces) take weeks or sometimes even months to ferment, trapped in big clay jars and supervised under specific temperatures. You could say that these two sauces are like the Tabasco of Korea; they’re everywhere!
Click here to find out more about the red sauce in your bibimbap!
Lastly, a very special sauce familiar only to Koreans.
Cho-gochujang (or Chojang for short), a unique spicy sauce that accompanies sashimi, serves as an alternative to the standard soy sauce. Chojang Cho jang gives off a sweet, spicy flavor and goes great with all kinds of raw fish—only provided at a Korean-Japanese restaurant near you!
Cho-gochujang (or Chojang for short), a unique spicy sauce that accompanies sashimi, serves as an alternative to the standard soy sauce. Chojang Cho jang gives off a sweet, spicy flavor and goes great with all kinds of raw fish—only provided at a Korean-Japanese restaurant near you!
Click here to find out how you can make your own chojang in 5 minutes!
Now all you need is some good sashimi to accompany your spicy sauce!
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