- 1/2 small shallot, finely chopped
- 1 jalapeño, with seeds, finely chopped
- 2/3 cup doenjang or red miso (fermented soybean paste)
- 1/3 cup gochujang (Korean hot pepper paste)
- Mix shallot, jalapeño, doenjang, and gochujang in a small bowl, adding water as needed to thin sauce (aim for the consistency of blue cheese dressing). Do ahead: Sauce can be made 5 days ahead. Cover and chill.