Chojang Shrimp Cocktail

By @juiceboxjaw

A '60s-'80s classic makes a return, and with full force. Our version features our Gochujang, which we turn into Chojang. The word Cho indicates tartness, typically in the form of vinegar in Korean cooking. Usually served with boiled calamari/squid or in cold noodle and rice dishes, we use it in a shrimp cocktail to provide some rounded spice to the otherwise flat and all too familiar cocktail sauce. 

Servings: 1-3

Time: 2 minutes (+cooking time for shrimp)

Ingredients

• 6 jumbo shrimp or 6-8 medium shrimp, peeled/deveined, and cooked
• 3 tablespoons Potluck Gochujang
• 3 tablespoons white vinegar
• 1.5 tablespoons sugar or honey
• Optional, ½ clove minced garlic
• Toasted sesame seeds
• Lemon wedges and horseradish for serving

Directions

1. Mix the gochujang, vinegar, sugar, and optional garlic together until fully combined.

2. Place in desired serving container.

3. Garnish with sesame seeds. Arrange shrimp on the plate or bowl and serve with lemon wedges and horseradish.

4. We like to dip cucumbers and mild green peppers into chojang, and think ice cold crudite are a welcome addition to the chojang party!