How can I make my own Kochujang sauce?

This sauce is used in a few Korean dishes; most notably in Bi Bim Bap, but can also be used as a dip for vegetables, a flavouring for soups and stir-fry and as a marinade for grilled or barbecued tofu. I am new to Korean food, but we have a young Korean girl staying with us for 5 months, so I have been trying Korean recipes. She gave my Bi Bim Bap and 8 out of 10! A Korean friend of mine also tried my Kochujang Sauce and told me that my recipe was better than hers. I found this recipe on asiarecipe.com under the Korean sauces heading. Kochujang is a thick, miso-like paste made of soybean paste, red pepper powder and glutinous rice flour. Some brands are hotter than others.

SERVES 2 (change servings and units)
Change to: Servings US Metric Close

Ingredients

* 2 tablespoons korean red chili paste (kochujang)
* 2 small garlic cloves, finely minced
* 1 tablespoon rice vinegar or cider vinegar
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 2 teaspoons sesame seeds, toasted
* 2 scallions, finely shredded on diagonal
* 2 teaspoons sugar (or other sweetener)

Directions

1. Mix all ingredients together well.
2. Keeps a long time in the refrigerator.
3. This recipe also multiplies well.
4.If making Kochujang Sauce for Bi Bim Bap; double this recipe for 4 servings.
5. I usually quadruple the recipe so I always have some on hand in the fridge.

* 5 Tbsp Kochujang (Korean chili pepper paste)
* 1 Tbsp sugar
* 2 Tbsp honey
* 3 Tbsp rice wine vinegar
* 2 tsp minced garlic
* 1 tsp sesame oil

Preparation:

1. Mix all ingredients together until well-blended.
2. If sauce consistency is too thick, thin out with some warm water.
3. Use immediately or store in fridge.
For More Information: http://www.puretravel.com/...