This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
- 2 tbsp. sesame seeds, toasted
- 2 oz. firm tofu
- 1⁄3 cup gochujang (red pepper paste)
- 1⁄4 cup honey
- 3 tbsp. Asian sesame oil
- 2 tbsp. doenjang (soybean paste)
- 2 cloves garlic, chopped
- 1 scallion, chopped
Grind sesame seeds in a spice grinder. Transfer ground seeds to a food processor along with remaining ingredients; process until smooth. Will keep, refrigerated, for up to 1 week.