Korean-Style Chili Paste
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 1 cup (250 mL)
Ingredients
- 1/3 cup
- Compliments Chili Sauce or other tomato-based chili sauce
- 75 mL
- 3 tbsp
- packed light brown sugar
- 45 mL
- 3 tbsp
- rice vinegar (unseasoned)
- 45 mL
- 1 tbsp
- paprika
- 15 mL
- 1 1/4 tsp
- cayenne pepper, or to taste
- 6 mL
- 1/4 cup
- miso paste
- 60 mL
- 2 tsp
- sesame oil
- 10 mL
Directions
Step 1
Stir 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.
Step 2
Whisk in miso and sesame oil until mixture is smooth. Cool completely. (Make-ahead: Refrigerate in airtight container up to 3 weeks.)
Tip
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 .
You can use any colour miso paste in this easy recipe.
Vary the spiciness by decreasing or increasing the cayenne pepper. This version is about the same spiciness level as sriracha.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 tbsp/15 mL):
- Calories:
- 30
- Fat:
- 1 g
- Saturated Fat:
- 1 g
- Carbs:
- 5 g
- Sugar:
- 3 g
- Protein:
- 1 g
- Sodium:
- 250 mg
