Talk:Gochujang

question: jol myeon

hi. i have a question about the sauce used for jol myeon (a chili-sauced cold noodle which i've only eaten vegetarian):

is the sauce simply a variation on gochujang (고추장)? is there a standard recipe for this variation (i.e. do variations of this sauce simply add a particular ingredient to gochujang)? also does this have a specific name? and do families usually buy the sauce ready-made or do they prepare it at home?

a further question is how does this sauce differ from the bibimbap condiment?

all answers with be greatly appreciated? (i've also asked this question at Talk:Korean cuisine). thank you very much – ishwar  (speak) 02:39, 6 February 2006 (UTC)

Jol Myeon sauce recipe

The "official" sauce is made from the following proportions:

2 gochujang, 2 vinegar, 1 sugar, 1 lime-flavored soda (the common 사이다, the closest of which is 7-UP), 0.5 finely-chopped leek (pah, 파), 0.5 semamie-seed oil, a little bit of sesame seed, a little bit of lemon juice.

Basically it's gochujang flavored with vinegar, sugar and a little of lemon juice or similar tart-tasting liquid.

It's called 양념고추장 (yang-nyum gochujang), which just means "flavored gochujang"

—The preceding unsigned comment was added by Singhahyung (talk • contribs) 07:43, 20 February 2007 (UTC). Singhahyung 07:43, 20 February 2007 (UTC)