Korean-Style Chili Paste

Prep time: 5 minmin
Total time: 30 min min
Makes: 1 cup (250 mL)
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
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

Directions

  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.

  2. Whisk in miso and sesame oil until mixture is smooth. Cool completely. (Make-ahead: Refrigerate in airtight container up to 3 weeks.)