Gochujang Sauce (Korean Chili Paste)

 

Ingredients:

• 137 g white miso paste
• 78 g light corn syrup (or substitute agave syrup or honey)
• 21 g cayenne pepper, or less to taste
• 2 tablespoons mirin
• 1 tablespoon superfine sugar (or just blitz some granulated sugar in a blender or food processor until finely ground but not powdery), or more to taste
• 1 garlic clove, minced

Instructions

Stir together the miso, corn syrup, cayenne pepper, mirin, sugar, and garlic until well combined.

Decant the gochujang mixture into a clean jar or resealable container, cover, and stash it in the refrigerator for up to several weeks. The gochujang is fine to use immediately but if you wait several days the flavor will be more melded and nuanced.

*Source: Leite’s Culinaria.