Step 1

Stir together the miso, corn syrup, cayenne pepper, mirin, sugar, and garlic until well combined.

Step 2

Decant the gochujang mixture into a clean jar or resealable container, cover, and stash it in the refrigerator for up to several weeks. The gochujang is fine to use immediately but if you wait several days the flavor will be more melded and nuanced. Originally published March 6, 2017.