Gentl & Hyers
Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.
Recipe information
Yield
Makes about 1 cup
Ingredients
½
small shallot, finely chopped
1
jalapeño, with seeds, finely chopped
⅔
cup cup doenjang or red miso (fermented soybean paste)
⅓
cup gochujang (Korean hot pepper paste)
Preparation
Step 1
Mix shallot, jalapeño, doenjang, and gochujang in a small bowl, adding water as needed to thin sauce (aim for the consistency of blue cheese dressing).
Step 2
DO AHEAD: Sauce can be made 5 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 79 Fat (g) 2 Sodium (mg) 1954 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 5 Saturated Fat (g) 0 Cholesterol (mg) 0