Easy Homemade Korean Bibimbap Sauce Recipe.
What is Bibimbap?
Bibimbap is a Korean ‘mixed rice dish’, with meat and various types of steamed/blanched vegetables, served in a bowl of rice and drizzled with hot, sweet, and salty Korean sauce.
Then brush it with a fried egg.
Personally, I have yet to try eating authentic Korean Bibimbap, I’m looking forward to my trip to Korea (someday) to enjoy bibimbap the Korean way!
Until then, I will enjoy and continue making my version of Bibimbap Bowl.
My family loves Bibimbap.
We could have bibimbap every day, especially in the summer.
How do you make Bibimbap sauce?
The highlight of the entire Bibimbap bowl will have to be the sauce (at least for my family).
Step 1: Prepare the ingredients for the Bibimbap sauce
Add miso paste to a jar.
Add paprika powder.
Chili powder.
This is optional because I like my bibimbap sauce with a little more spice than usual.
Add Korean chili powder known as Gochugaru to the pot.
Note: If you can’t get Korean chili powder, you can increase paprika and chili powder.
Korean chili powder has a slightly smoky flavor and is sweet. The best option is to combine smoky paprika with sweet paprika in an equal proportion.
Add chopped garlic to the pot.
Add Mirin.
Note: If you can’t find mirin, mix 2 teaspoons of vinegar (my preference is rice vinegar) with 1 teaspoon of sugar.
Add raw sugar to the pot.
The reason I used raw sugar!
I find that raw sugar gives Bibimbap sauce a nice balance of sweetness, unlike white sugar.
Finally, add water to all the ingredients.
Step 2: Mix the Bibimbap sauce ingredients
Mix all the ingredients for the Bibimbap sauce well.
Step 3: Cook Bibimbap Sauce
Cook Bibimbap sauce on the stove until the sauce thickens.
Step 4: Sesame oil
Add sesame oil.
Mix well and set aside to let the sauce cool.
Step 5: Add sesame seeds
Once the bibimbap sauce has cooled, add toasted sesame seeds.
Step 6: Korean Bibimbap Sauce
Bibimbap sauce is ready to use.
See the note below on storing Bibimbap sauce.
The sauce is easy to make, from scratch, with ingredients you might find lurking in your pantry or refrigerator.
Before someone shoots me!!!
I propose my disclaimer!!
This is OUR version of Bibimbap sauce
The recipe yields about 1 cup.
And to make a Bibimbap Bowl (see the second photo above), you only need 1 to 3 tablespoons of Bibimbap sauce!
That too will depend on “How brave” you are with the heat ;P.
How do you store Bibimbap sauce?
Store in an airtight container (I used a bottle).
Store in the refrigerator and consume within 3-5 days.
Or else
Freeze the leftover sauce for later use.
I have stored my Bibimbap sauce in a bottle in the freezer for at least 3 months.
My Bibimbap sauce tastes just as good as the freshly made sauce.
