momofuku ssäm sauce

Makes 1/4 cup-ish. I thought the original recipe from David Chang's Momofuku cookbook had too much liquid, so I cut the vinegar and oil in half and increased the miso and chili pastes! You can tweak to your own taste.

Ingredients:

2 tablespoon ssamjang (soybean and chile-pepper paste)
1 tablespoon kochujang (Korean chile-pepper paste)
2 tablespoon sherry-wine vinegar
2 tablespoon grapeseed oil

Directions

Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.