This spicy, sweet and tangy cocktail sauce combines elements of the classic American one with a Korean gochujang-based sauce (chogochujang or chojang) that’s similarly paired with raw and cooked seafood. Gochujang, a fermented chili paste, works well with the sweet and acidic ketchup, while sesame oil softens the edges and ties everything together. Wasabi takes the place of the usual horseradish and brings an extra dimension of heat and flavor.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 4 servings |
Instructions
- Stir together 1/2 cup ketchup, 2 tablespoons gochujang, 1 tablespoon mayonnaise, 2 teaspoons rice vinegar and 1 teaspoon each soy sauce, sesame oil and sugar in a bowl. Mix 1 1/2 teaspoons each wasabi powder and water to form a paste, then stir into the ketchup mixture and refrigerate. Top the cocktail sauce with toasted sesame seeds and sliced scallions; serve with cooked shrimp.