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Korean-Style Chili Paste

Korean-Style Chili Paste

Prep Time: 5 mins

Total Time: 30 mins

Makes: 1 cup (250 mL)

Ingredients

1/3 cup: Compliments Chili Sauce or other tomato-based chili sauce; 75 mL

3 tbsp: packed light brown sugar; 45 mL

3 tbsp: rice vinegar (unseasoned); 45 mL

1 tbsp: paprika; 15 mL

1 1/4 tsp: cayenne pepper, or to taste; 6 mL

1/4 cup: miso paste; 60 mL

2 tsp: sesame oil; 10 mL

Method

Step 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.

Step 2: Whisk in miso and sesame oil until mixture is smooth. Cool completely. (Make-ahead: Refrigerate in airtight container up to 3 weeks.)

Characteristics

30 Minutes or Less Dips / Spreads / Sauces Lactose Free Low Calorie Low Fat Nut Free Vegan Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1 tbsp/15 mL):

Calories:: 30

Fat:: 1 g

Saturated Fat:: 1 g

Carbs:: 5 g

Sugar:: 3 g

Protein:: 1 g

Sodium:: 250 mg

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