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Bibimbap Sauce

Bibimbap Sauce

I love making different sauces.  You can take rice and any meat and completely change up the flavor profile of your meal based solely on the sauce you choose to drizzle over it!  I like to make a big batch of smoked pork over the weekend, (see here for the easiest slow cooker recipe ever), and then put it in the refrigerator with a container of cooked rice for the fam to create different lunches through the week.  What sauce they choose determines what veggies or add-ins they choose to put in their rice bowl, wrap or lettuce cups.  Some of their choices include buffalo sauce, pico or salsa, sweet & spicy chili sauce, barbecue sauce, Hawaiian Huli Huli sauce or this quick and easy bibimbap sauce. 

Bibimbap sauce starts with gochujang, (sort of like a fermented spicy ketchup), as the base so it packs a little punch, but oh my goodness, the addition of the other Asian inspired flavors, especially the sesame oil and sesame seeds, makes this sauce absolutely to die for.  It's great with pork, steak or chicken, but we have also mixed some of it with mayo for a fantastic sauce to put on burgers, paninis or sub sandwiches.  It doesn't get easier than this people!

  • 1/2 cup gochujang
  • 2 Tbsp white sugar
  • 2 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

  1. Whisk all the ingredients together for about a minute then pour in to a jar and store covered in the refrigerator for up to 2 weeks.  
Note:  Give it a good stir first each time you use it because the sesame seeds have a habit of floating up to the top!

Bibimbap Sauce

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