Add Spicy Miso Recipe
Make Add Spicy Miso Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Aromatics & Spice
Texture & Finish
Method
Base
- 1
Combine miso and sweeteners
Put the white miso paste in a medium mixing bowl. Add the honey, mirin, rice vinegar and soy sauce. Use a whisk or flexible spatula to blend until the miso is smooth and homogenous.
- 2
Incorporate gochujang
Add the gochujang to the miso base and whisk vigorously until fully incorporated and the mixture is uniform in color and texture. If it feels very stiff, proceed to the 'Texture & Finish' steps to loosen it.
Aromatics & Spice
- 3
- 4
Add heat and balance
Sprinkle in the crushed red pepper or togarashi. Stir well, then taste a small amount and adjust: add an extra 1/2 tbs soy sauce if you want more saltiness, or 1/2 tbs rice vinegar for brightness. All adjustments should be made in small increments — the miso is already salty.
Texture & Finish
- 5
Loosen and emulsify
If the paste is too thick to spread or drizzle, add the warm water, 1 tbs at a time, whisking between additions until you reach desired consistency (for a spoonable condiment keep it thicker; for a sauce or dressing thin to 3–4 tbs water total). Whisk in the neutral oil to round out the texture and help it emulsify.
- 6
Fold in fresh elements
Stir in the thinly sliced scallions and toasted sesame seeds. Taste once more and adjust heat (extra chili oil or a pinch more crushed red pepper) or acidity (small splash of rice vinegar) as needed.
- 7
Serve or store
Transfer the spicy miso to a clean jar with an airtight lid. Use immediately as a topping for grilled meats, roasted vegetables, ramen, rice bowls, or as a marinade. Refrigerate and use within 1–2 weeks; flavors will mellow but remain savory. Before using after storage, stir or bring to room temperature and add a teaspoon of warm water if it has stiffened.