Spicy-Sweet Korean Barbecue Sauce (Ssamjang)

• 1/4 cup fermented soybean paste (doenjang)
• 1 to 2 teaspoons Korean red chile paste (gochujang)
• 1 garlic clove, minced
• 1 scallion, chopped
• 1 teaspoon sugar or honey
• 2 teaspoons roasted sesame oil
• 1 teaspoon sesame seeds, toasted

1. In a bowl, combine all ingredients, adjusting the amount of chile paste to taste.
2. Use immediately or cover and refrigerate for up to 1 week.

fermented soybean paste, korean red chile, garlic, scallion, sugar, sesame oil, sesame seeds

Taken from cooking.nytimes.com/recipes/1017445 (may not work)