Korean Soybean and Chili Paste for Lettuce Wraps

What you need

• 4 tbsp doenjang, Korean fermented soybean paste
• 2 tbsp gochujang, Korean chili paste
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 3 cloves garlic, finely minced
• 2 stalks scallions, finely chopped
• 1 tbsp toasted sesame seeds
• 2 tbsp water, or as needed

Method

Restated from the original video

1. 1

   Mince the garlic as finely as you can and chop the scallions.

2. 2

   Stir the doenjang, gochujang, honey and sesame oil in a bowl until smooth.

3. 3

   Mix in the garlic, scallions and sesame seeds.

4. 4

   Add the water 1 tbsp at a time until the paste is thick but spreadable, easy to dab on a leaf.

5. 5

   Rest for 10 min so the raw garlic mellows. Taste: add a little more honey if too salty, or more gochujang if too mild.

6. 6

   Serve in a small dish for dipping and wrapping. Keep in a covered jar in the fridge for up to 2 weeks.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.