This sweet, spicy, and salty Korean chili sauce is the perfect condiment that gives a tasty kick to a variety of dishes.
3 tbs miso paste
2 tbs honey
2 tbs chili pepper powder (typically gochugaru but can substitute chipotle or chile de arbol for more heat)
1 tsp rice vinegar
3 tbs water
(traditionally you’d add a clove or three of garlic, but hey)
Combine all ingredients in a bow and mix well with a whisk. Store in a sealed jar in the refrigerator.
If the sauce is too thick, add more water, 1 tablespoon at a time, until you reach the desired consistency.
Adjust the amount of the ingredients according to taste.
If doubling or tripling the recipe, blend all the ingredients in a blender.
Drizzle on bibimbap, japchae, eggs, fried rice…on anything you might you use with ketchup.
Mix with mayo to make gochujang mayo and use it as a dip or spread it in sandwiches.
