Monica's favorite gear for
making Spicy Korean Sauce
This hot paste is a staple in Korean cooking and a main ingredient in this sauce.
This adds essential flavor to most Korean recipes.
This lite soy sauce is my go-to for Korean and other Asian cooking.
You can toast your own, but it's so convenient to buy these already toasted. I keep them on hand in my pantry.
A splash of this adds tang to the sauce.
Serve this sauce in squeeze bottles for convenient dispensing. They store compacting in your fridge door. These bottles have attached lids, so no worries about losing them.

Spicy Korean Bibimbap Sauce

This gochujang sauce is a popular condiment for Korean tacos, sandwiches, bulgogi, rice bowls and more.


Korean Spicy Bibimbap Sauce

By Monica              makes 3/4 cup
This mildy spicy sauce is a condiment for Bibimbap and other Korean dishes. The primary ingredient is gochujang (or kochujang), a Korean red pepper paste that is a staple in Korean cooking.

This mildy spicy sauce is a condiment for Bibimbap and other Korean dishes. The primary ingredient is gochujang (or kochujang), a Korean red pepper paste that is a staple in Korean cooking.

Ingredients
  • 4 tablespoons gochujang (Korean red hot pepper paste)
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons rice vinegar
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon toasted sesame seeds (optional)

Directions
Whisk ingredients together until combined. Cover and refrigerate for up to 2 weeks. Leftovers may be frozen.

Use sauce as a condiment for Bibimbap and other Korean dishes. Serve in a small bowl or a condiment squeeze bottle.


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If you've been to a Korean restaurant, chances are this sauce was on the table. I think of it as a Korean sriracha sauce. It makes almost every Korean dish better. It's spicy, but not over-the-top spicy. The main ingredient is gochujang (or kochujang) fermented red pepper paste, a staple in Korean cooking.

Gluten free? No problem, simply use gluten-free soy sauce. All of the other ingredients are naturally gluten free.

This only takes a couple of minutes to make. It's simply a matter of whisking together the ingredients, and it's ready to serve.

Ingredients:

  • gochujang (kochujang) red pepper paste
  • toasted sesame oil
  • rice vinegar
  • soy sauce -- I use low sodium
  • fresh garlic, minced
  • brown sugar
  • toasted sesame seeds (optional)

view on Amazon:  gochujang (Korean red hot pepper paste), toasted sesame oil,  low sodium soy sauce, gluten-free soy saucerice vinegar, organic toasted sesame seeds

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Combine the ingredients in a small bowl, whisk them together, and refrigerate. I've seen this sauce made both with and without the added sesame seeds--it's good either way.

Korean_Sauce_Bibimbop.jpg

Serve this sauce with Korean tacos, sandwiches, bibimbap rice bowls, or as a side with any Korean meal. This sauce is always on the table with my other Korean recipes:

Korean restaurants often serve this sauce in a condiment squeeze bottle for convenient dispensing at the table. The sauce will keep for at least 2 weeks, and the bottle will fit in your fridge door with other condiments. (Omit the sesame seeds if you're using a condiment bottle--they will clog the opening in the lid.)

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Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Korean Spicy Bibimbap Sauce
By Monica              Servings: makes 3/4 cup
Ingredients
  • 4 tablespoons gochujang (Korean red hot pepper paste)
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons rice vinegar
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon toasted sesame seeds (optional)
Directions
Whisk ingredients together until combined. Cover and refrigerate for up to 2 weeks. Leftovers may be frozen.

Use sauce as a condiment for Bibimbap and other Korean dishes. Serve in a small bowl or a condiment squeeze bottle.
Print this Recipe   Share this Recipe



Posted on Wednesday, February 8th, 2017








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