This spicy, deeply flavorful Korean paste is becoming easier to purchase from regular grocery stores these days. But it’s always good to have a homemade alternative at hand. I use it in sausages (here ), bowls (here ), tacos (here ) and more. I even love pairing a little bit of it with a crunchy nut butter for a savory, spicy PB&J version.
YIELD: 1 cup plus 1 tablespoon (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 (2 g) onion powder
½ tsp garlic powder
¼ tsp coarse kosher salt
1 tsp (5 ml) brown rice vinegar
1 tsp (5 ml) toasted sesame oil
In a medium saucepan, whisk to combine the miso, agave, water, gochugaru, onion powder and garlic powder. On medium heat, heat the mixture until it starts to bubble slightly. Lower 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 sesame oil into the paste. Transfer to an airtight container, and store in the refrigerator for up to 3 weeks.
*See photo .