Toast sesame seeds in a dry pan over medium heat for 2 minutes, shaking pan frequently until seeds turn golden and smell nutty. Remove and cool on a plate.
1 tbsp sesame seeds
Combine 3 tablespoons doenjang and 2 tablespoons gochujang in a mixing bowl. Stir vigorously with a spoon for about 1 minute until fully blended with no streaks.
3 tbsp doenjang, 2 tbsp gochujang
Add minced garlic, chopped green onion, and 1 tablespoon honey to the paste base. Stir until evenly distributed. Taste and add more honey if the paste is too salty.
2 cloves garlic, 2 green onions, 1 tbsp honey
Drizzle 1 tablespoon toasted sesame oil over the mixture slowly while stirring to prevent separation. Mix until the paste looks glossy and smooth.
1 tbsp sesame oil
Fold in the toasted sesame seeds and optional chili flakes gently to preserve seed texture. Cover and refrigerate for 30 minutes before serving to meld flavors.
1 tbsp sesame seeds, 0.5 tsp chili flakes
