Korean-Style Chili Paste
Prep Time
Makes
Cooking Mode
⅓ cup Compliments Chili Sauce or other tomato-based chili sauce
3 tbsp packed light brown sugar
3 tbsp rice vinegar (unseasoned)
1 tbsp paprika
1 ¼ tsp cayenne pepper, or to taste
¼ cup miso paste
2 tsp sesame oil
⅓ cup Compliments Chili Sauce or other tomato-based chili sauce
3 tbsp packed light brown sugar
3 tbsp rice vinegar (unseasoned)
1 tbsp paprika
1 ¼ tsp cayenne pepper, or to taste
¼ cup miso paste
2 tsp sesame oil
Directions
1Stir together chili sauce, brown sugar, vinegar, paprika and cayenne pepper in a medium saucepan. Bring to a simmer over medium heat, stirring often, until sugar is dissolved. Remove from heat.
2Whisk in miso and sesame oil until mixture is smooth. Cool completely. (Make-ahead: Refrigerate in airtight container up to 3 weeks.)
Tips
1
Korean chili paste, or gochujang, is traditionally a spicy fermented mixture made from crushed Korean hot pepper called gochugaru, but this easy take on the original requires no hard-to-find ingredients. Miso adds a signature fermented flavour, and the red colour and spiciness comes from a mixture of cayenne and paprika. It’s used as a condiment on lots of Korean dishes, like Easy Beef Bibimbap Rice Bowl .
2
You can use any colour miso paste in this easy recipe.
3
Vary the spiciness by decreasing or increasing the cayenne pepper. This version is about the same spiciness level as sriracha.
Disclaimer
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Personal Note
Personal Note
