This Chili paste recipe is straightforward to make. Using only six ingredients and is completed in less than thirty minutes. Don’t delay, and make this super simple chili paste.
Chili Paste Recipe
Am I getting old? Last week, I made my grocery list for our trip to the Asian market, and one of them is Chili Paste. I made it bold and big, but I still managed to forget it. So here I am, making my Chili Paste from scratch. I am mad at myself, but I’ve come to terms with that; indeed, it’s cheaper to make it myself.
Making your chili paste is not hard at all. You can make it in thirty minutes. This Chili Paste Recipe needs six ingredients and takes a bit of arm work to stir the ingredients, which is not hard.
Chili Paste Ingredients:
- Chili flakes – we opt to make this chili paste using powdered flakes rather than pounding our chili. It’s easier this way.
- Miso paste- you can use red or dark miso. In this post, I used Shiro miso.
- Sugar- this elevates the taste of the chili paste and kicks it. The sweetness is not profound as it balances the spiciness.
- Water-add moisture and makes the paste come together.
- Vinegar – gives the paste flavor and moisture.
- Salt- adds flavor to the paste.
- Sesame oil- I use roasted sesame oil, but you can use plain sesame oil.
How do you make it using this Chili Paste Recipe?
This recipe is straightforward and just takes a small amount of fingerwork or arm work. Add the Chili flake powder to a small saucepan and the miso paste, sugar, salt, and water. Stir the ingredients until incorporated. Cook it in low heat until the water evaporates and the paste forms. Add the sesame oil and vinegar and continue cooking for another 3 minutes.
Please turn off the heat and let it cool. Transfer the paste to a sealed container and refrigerate.
Chili Paste Recipe
- 2 tablespoons brown sugar
- 4 tablespoons Gochugaru Korean Chili Powder
- 1 teaspoon salt
- 1 tablespoon Shiro miso
- 1/2 cup water
- 1 tablespoon roasted sesame oil
- 1 tablespoon vinegar
- Add the Chili flake powder to a small saucepan and add the miso paste, sugar, salt, and water. Cook at low heat and stir the ingredients until it turns sticky.
- Add the sesame oil and vinegar and continue cooking for another 3 minutes.
- Turn off heat and let it cool. Transfer the paste to a sealed container and refrigerate.