Korean Red Chili Paste
A quick, spicy, and savory Korean red chili paste that comes together in minutes. Perfect as a condiment, marinade base, or stir-fry sauce.
- Total time
- 5 min
- Servings
- 8
- Calories
- 45
- Protein
- 2g
Ingredients
- ½ cup gochujang (Korean red chili paste)
- 2 tablespoons soybean paste (doenjang)
- 3 cloves garlic
- ½ medium onion
- 2 tablespoons water
- 1 teaspoon sesame oil
Instructions
- 1
Mince the 3 garlic cloves and finely chop the 0.5 medium onion. Place them in a small bowl.
- 2
Add the 0.5 cup gochujang, 2 tablespoons soybean paste, 2 tablespoons water, and 1 teaspoon sesame oil to the bowl.
- 3
Stir everything together until the pastes are fully combined and the mixture is smooth and glossy, about 1 minute.
- 4
Taste and adjust with a pinch of sugar or more water if you prefer a thinner consistency. Use immediately or store in an airtight jar in the fridge for up to 2 weeks.
Tools you’ll need
- small bowl
- knife
- cutting board
- spoon
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