Bean and Chile Sauce

Heat sesame oil in a medium saucepan over medium heat for about 1 minute until fragrant.

Add the finely chopped onion to the heated oil and sauté for 2-3 minutes until softened and translucent.

Stir in the Korean hot chili paste (gochujang) and cook for 1 minute, stirring constantly to combine with the oil and onion.

Add the Korean soybean paste and Japanese white miso to the saucepan, stirring well to break down any lumps and ensure even distribution.

Pour in the beef broth and mirin, stirring until all ingredients are fully incorporated and the mixture is smooth.

Add the sugar and stir to dissolve completely, then simmer over medium-low heat for 2-3 minutes until the sauce reaches a glossy consistency and flavors meld.

Fold in the finely chopped green onions at the end, stirring gently to combine without breaking them down further.

Taste and adjust seasoning if needed, then transfer to a serving bowl or use immediately as a condiment or sauce base.