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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

Directions

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.)

Tip

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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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