Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.
Recipe information
Yield
Makes about 1 cup
Ingredients
1/2 small shallot, finely chopped
1 jalapeño, with seeds, finely chopped
2/3 cup doenjang or red miso (fermented soybean paste)
1/3 cup gochujang (Korean hot pepper paste)
Preparation
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). Do ahead: Sauce can be made 5 days ahead. Cover and chill.
