And if cooking sand fleas isn't exactly something I want to be known for, I am super tickled to know how many accidental readers out there share my culinary curiosity and sense of adventure.
That said, Little Asian Mama and Medium Asian Papa are visiting this weekend, and they always come bearing something delicious to eat. Tonight, it's hweh (aka hwae), or Korean style sashimi - specifically mirugai (geoduck) and halibut (gwahng uh in Korean) tonight.
If the Japanese enjoy their sashimi with shoyu and or wasabi, Koreans dip our fish in something called choh gochoojahng. Literally vinegar (choh) red chili pepper paste (gochoojahng), this dipping sauce is hot, sweet, tangy and savory from the gochoojahng, sugar, vinegar and garlic, respectively.
This is also the sauce you get when you order hweh dup bahp (Korean style chirashizushi), and it's delicious for dipping raw cucumber, lettuce leaves, and mild chili peppers as well.
CHOH GOCHOOJAHNG (aka cho gochujang)
- 1/4 cup gochoojahng
- 2 Tablespoons water
- 1 to 1.5 Tablespoons sugar, depending on how sweet you like your food
- 1.5 to 2 Tablespoons white vinegar
- 1/2 Tablespoon soy sauce
- 1 teaspoon finely minced garlic (1 small clove)
Just put all the ingredients in a bowl and slowly stir or whisk to thoroughly mix and incorporate all the ingredients.
You want to go slow because the gochoojahng is really pasty at first and if you try to stir or whisk too quickly, you'll end up sloshing and spilling all the other liquid before the gochoojahng starts to thin out.
Now off to make a little ssahmjahng (seasoned fermented soybean paste) and prep all the greens for the rest of dinner. Another distinguishing feature of Korean hweh is that we often wrap our fish with things like lettuce, perilla and other tender leafy greens, a thin slice of garlic, and a dab of the sauce.
Healthful and so delicious. Next time you've got raw fish on the brain, you might want to go Korean style. :)
shinae
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