Korean Style Chili Paste

Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 1 cup


  1. 1/3 cup (75 mL) Compliments Chili Sauce or other tomato-based chili sauce
  2. 3 tbsp (45 mL) packed light brown sugar
  3. 3 tbsp (45 mL) rice vinegar (unseasoned)
  4. 1 tbsp (15 mL) paprika
  5. 1 1/4 tsp (6 mL) cayenne pepper, or to taste
  6. 1/4 cup (60 mL) miso paste
  7. 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