Better than sriracha sauce? You be the judge. I put this not-entirely-authentic Korean paste-slash-sauce on pretty much everything. The most authentic version takes more time to prepare and to ferment, while this one yields great flavor as well and is a cinch to make. —CS
MAKES 1 CUP, PLUS 1 TBSP (340 G) PASTE
½ cup (144 g) white miso
½ cup (160 g) agave nectar
⅔ cup (160 ml) water
5 tbsp (40 g) gochugaru (Korean red chile powder)
1 tsp onion powder
½ tsp garlic powder
¼ tsp coarse kosher salt
1 tsp brown rice vinegar
1 tsp toasted sesame oil
In a medium saucepan, whisk to combine the miso, agave, water, gochugaru, onion powder and garlic powder. Heat the mixture over medium heat until it starts to bubble slightly. Lower the heat to a simmer and cook until it reaches the consistency of tomato paste, about 15 to 20 minutes. Be sure to stir frequently throughout the cooking process! Turn off the heat.
Whisk occasionally until the paste reaches room temperature, about 15 minutes to 1 hour depending on the season. Whisk the salt, vinegar and oil into the paste. Transfer to an airtight container and store in the refrigerator until ready to use, up to 3 weeks.