Yesterday @Froggy pondered making a Gochutgaru hot sauce from the fresh peppers. It sounded very interesting to me so I wanted to give it a try. I don't have fresh Gochutgaru peppers so I started with prepared Gochujang chili paste. The process was extremely simple. I started by grinding the paste finer in a mortal and pestle to take the texture from a bit rough to quite fine. Next I added what seemed to be an appropriate amount of White vinegar for flavor and consistency. And that was it. Hot sauce was done. The Gochujang paste is already the flavor I was wanting but adding the vinegar made it tangier and more liquid so it could easily pour or dip. I made some Korean popcorn chicken and spicy noodles to go with my sauce. I had only a little sauce to use since I was very low on prepared Gochujang paste so I didn't get enough to really enjoy my k-pop chicken fully. The sauce was great while it lasted so I will be doing this again when I visit the asian market to stock up on paste and peppers. If I can get some fresh Gochutgaru peppers, I will try doing this from scratch. That should bring some nice heat but I may ask a friend to bring his capsaicin extract over and add a drop or two to really kick it up. I'll post the results if I can get hold of the fresh chilis.