Korean cooking forum topics:
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.
It’s under my bibimbap recipe here.
I add a little bit of vinegar and sugar to my bibimbap sauce but that’s just me. Experiment!
You are such a good cook. I know about it! : )
Your bibimbap sauce sounds like really good tip.
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.
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.
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!
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.
Can I use ssamjang in place of gochujang for bibimbap?
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