bibimbap sauce
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- This topic has 9 replies, 7 voices, and was last updated 8 years, 4 months ago by Arto.
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- September 26, 2008 at 8:41 pm #48552thanhchanMember
Hi Maangchi, how are you? I would like to know how to make the sauce for bibimbap. I had bibimbap once at the K-restaurant and the sauce that they put in there was so good. I wonder what are the ingridients for the sauce. Can you teach me how to make that sauce for bibimbap?
Thank you so much.
Quyen.
- September 26, 2008 at 10:32 pm #51157MaangchiKeymaster
- September 28, 2008 at 4:14 am #51158jamesParticipant
I add a little bit of vinegar and sugar to my bibimbap sauce but that’s just me. Experiment!
- September 28, 2008 at 7:51 pm #51159MaangchiKeymaster
james,
You are such a good cook. I know about it! : )
Your bibimbap sauce sounds like really good tip.
- September 30, 2008 at 8:58 pm #51160thanhchanMember
Hi Maangchi, I meant to ask you how to make the hot sauce for bibimbap. Can you please show me how to make it and what are the ingredients to it?
Thank you so much.
- September 30, 2008 at 10:43 pm #51161MaangchiKeymaster
thanhchan,
I use just hot pepper paste to mix my bibimbap! Green onion sauce for bibimbap is posted in the recipe.
I think you are talking about the sauce provided in a Korean restaurant when you order bibimbap. Some restaurant owners make their own sauce by mixing hot pepper paste with other ingredients. James’ suggestion is good if you want to try it out.
I still like to use just plain hot pepper paste.
- February 9, 2010 at 6:30 pm #51162georgiaParticipant
I use this sauce for bibimbap and for meat. If there are leftovers of the sauce after a korean food dinner, then I put some of it into kimchi stew, too. It is delicious!
Ssamjang
4 tablespoons of soybean paste (Korean-doenjang)
4 tablespoons korean chili paste
1 tablespoon sugar (raw cane sugar)
2 green/spring onion, finely chopped
4 cloves garlic, minced
1 tablespoon of toasted sesame seeds
1 tablespoon of sesame oil
1 tablespoon rice wine or mirin
1 tablespoon soy sauce
water to make desired consistency (about 2 or 3 tablespoons)
Mix all ingredients together. Use as dip for meats or on bibimbap.
- February 18, 2010 at 3:54 am #51163samuelcdannyMember
Thanks for sharing nice recipe …
- June 30, 2010 at 3:08 pm #51164aquacoolParticipant
Hi Maangchi,
Can I use ssamjang in place of gochujang for bibimbap?
- November 21, 2015 at 6:48 am #65561ArtoParticipant
To get closer to the Bibimbap sauce used in Korean restaurants you have to make the Gochujang more thin. I think it’s mostly done with vinegar, however I prefer to use this quick recipe. It will be delicious!
4 tablespoons of Korean red chili pepper paste (gochujang, 고추장)
1 tablespoon of sugar
1 tablespoon of sesame oil
3 tablespoons of waterStir well. Adjust the amount of water to get the desired thickness.
Kind regards,
Arto Rohde
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