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