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Chogochujang is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap . Similarly, ssamjang is a mixture of mainly gochujang and doenjang , with chopped onions and other spicy seasonings, and it is popular with sangchussam ( 상추쌈 ).
Hoe-deopbap [1] (회덮밥) or raw fish bibimbap [1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar).
It can be made in two to three days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste.
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Lightly parboiled spinach dressed with sesame oil, garlic, and soy sauce. Miyeok muchim [15] 미역무침 Miyeok (wakame, a seaweed) with sweet vinegar and salt. Musaengchae/Muchae [16] 무생채/무채 Long julienned white radish in a sweet vinegar sauce, sometimes with ground dried chili peppers. Gosari namul: 고사리나물
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sauce Doenjang : soybean paste like miso, but containing some whole and partially crushed beans, fermented in crocks until very mellow; Cheonggukjang : more pungent soybean paste, fermented for only a few days. Contains some whole or partially crushed soybeans. Cheongjang (청장): "bright" sauce (soy sauce with vinegar)