During our most recent trip to Gulf Shores, Alabama, we had a great offshore outing. On top of great red snapper action, I was able to catch mahi mahi and bonito. After a long day on the water, we were all hungry. Thankfully, I have Korean in-laws and sashimi has been part of the culture that I have absorbed. It is simple, delicious and different than my typical piscatorial dishes.
The fish is accompanied by Cho-Gochujang, a sweet-spicy based gochujang dipping sauce. Gochujang is a staple in Korean food and you have probably experienced it as a condiment with Korean BBQ. It also pairs amazingly with sashimi. To make Go-Gochujang for dipping follow this simple recipe that I learned from the Kim’s.
- 1/4 teaspoon minced or pressed garlic
- 1 teaspoon sesame seeds( we didn’t have any for this particular sitting)
- 1 tablespoon honey
- 2 tablespoons Gochujang( Korean Fermented Red Chili Paste)
- 1 tablespoon sugar
- 2 tablespoons white vinegar.(We may have used unseasoned rice vinegar)
Add all the ingredients into a bowl and mix until the sugar melts.
Also, the two other accompanying sauces were soy sauce and gochujang only.
My thanks to Tony for the picture. Yon for the sauce. And Kwon (Hal-abeoji) for teaching me the meaning of homeboy.