This paste is delicious with freshly cooked Rice, cold or hot Tofu, or as a topping for Noodles. You can add it to your dipping sauces, or enjoy with fresh Vegetables such as Carrot or Cucumber. As I cannot tolerate very hot Chilli, I used fairly mild Cayenne Pepper, and the flavour was just scrumptious.
1 tablespoon Vegetable Oil *e.g. Canola Oil
1/2 tablespoon Sesame Oil
*Note: You can increase the amount of Oils
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped
2 Spring Onions *white & lighter colour parts only, finely chopped
1 large Cayenne Pepper *seeds removed and finely chopped
2-3 teaspoons Gochujang (Korean Spicy Miso)
1 teaspoon Sugar
1 teaspoon Soy Sauce
*Note: Alter the amount of Sugar and Soy Sauce to suit your taste
1 tablespoon Toasted Sesame Seeds OR finely chopped Roasted Peanuts
- Combine Gochujang (Korean Spicy Miso), Sugar and Soy Sauce in a small bowl.
- Place Oils in a small saucepan, add Garlic, Ginger, Spring Onion and Cayenne Pepper (OR Chilli of your choice), and stir-fry for a few minutes or until soft.
- Remove from the heat, add the sauce and mix well. Add Toasted Sesame Seeds (OR Peanuts) and combine.
- *Note: You can increase the amount of Oils as the red Oil in this paste is really good for cooking. It can add a nice flavour to dipping sauces and noodle soups.