Chojang is a spicy and tangy gochujang vinaigrette intended for dipping and drizzling. The recipe begins with peak season flaming flare or fresno chili peppers that are hot and zesty with substantial flesh. We lightly blitz the peppers and combine them with 4% salt by weight to ferment for at least 30 days, then puree the mixture and fold this into our Chojang. Each batch is glittered with high quality Wadaman roasted sesame seeds and whizzed together with brown rice vinegar, ume plum syrup, and our roasted sesame oil. Creative uses: Chojang is the best ready-to-use sauce in your refrigerator. Make a fresh snack plate featuring seasonal vegetables and even fruit with Chojang as the centerpiece. Serve alongside raw fish, fresh oysters, and in a rice bowl full of fresh, crisp and crunchy vegetables like sweet summer cucumbers, cherry tomatoes, tons of herbs and sprouts, and soft, buttery, leafy greens. Or think ceviche combined with a little mayo for a playful tostada.