Korean Style Chili Paste

1 cup
Korean Style Chili Paste


Vegetarian Low in Fat Low in Calories Dairy Free Without nuts

Nutritional Facts Per Serving

1 g
5 g
0 g
Show all nutrition facts

Nutritional Facts

1 tbsp
  • Amount For Serving % Daily Value
  • Calories 30
  • Lipides 1 g
    • Saturated fat  0.1 g
  • Cholesterol 0 mg
  • Sodium  250 mg
  • Carbs 5 g
    • fiber  0 g
    • Sugar  3 g
  • Protein 1 g


  • 1/3 cup (75 mL) Compliments Chili Sauce or other tomato-based chili sauce
  • 3 tbsp (45 mL) packed light brown sugar
  • 3 tbsp (45 mL) rice vinegar (unseasoned)
  • 1 tbsp (15 mL) paprika
  • 1 1/4 tsp (6 mL) cayenne pepper, or to taste
  • 1/4 cup (60 mL) miso paste
  • 2 tsp (10 mL) sesame oil


  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).


  • Korean chili paste, or gochujang, is traditionally a spicy fermented mixture made from crushed Korean hot pepper called gochugaru, but this easy take on the original requires no hard-to-find ingredients. Miso adds a signature fermented flavour, and the red colour and spiciness comes from a mixture of cayenne and paprika. It’s used as a condiment on lots of Korean dishes, like Easy Beef Bibimbap Rice Bowl.
  • You can use any colour miso paste in this easy recipe.
  • Vary the spiciness by decreasing or increasing the cayenne pepper. This version is about the same spiciness level as sriracha