In a small bowl, whisk together 3 tablespoons white miso, 2 tablespoons gochujang, 1 tablespoon toasted sesame oil, 3 scallions (thinly sliced), 2 medium garlic cloves (minced), 1 tablespoon finely chopped toasted walnuts, 2 teaspoons sesame seeds (toasted) and 2 teaspoons white sugar. Use immediately or refrigerate in an airtight container for up to 2 weeks.