Gochujang Bibimbap Sauce
A Korean sauce of gochujang, garlic, and soy sauce with toasted sesame oil and rice vinegar, finished with caster sugar and toasted sesame seeds.
2clove
3tbsp
1tbsp
1tbsp
1tbsp
1tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2clove | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — |
Lay each garlic clove flat on the chopping board, press firmly with the side of the knife to loosen the skin, then peel it away and discard.
Garlic · 2 clove
Mince the peeled garlic cloves as finely as possible on the chopping board.
Spoon the gochujang into a small bowl.
Gochujang · 3 tbsp
Add the toasted sesame oil to the gochujang.
Toasted sesame oil · 1 tbspAdd the rice vinegar to the gochujang and sesame oil.
Rice vinegar · 1 tbspAdd the soy sauce to the gochujang, sesame oil and rice vinegar.
Soy sauce · 1 tbspAdd the caster sugar to the gochujang, sesame oil, rice vinegar and soy sauce.
Caster sugar · 1 tspAdd the minced garlic to the gochujang, sesame oil, rice vinegar, soy sauce and sugar mixture.
Stir everything together until fully combined and the sugar has dissolved.
Add the toasted sesame seeds to the sauce.
Toasted sesame seeds · 1 tspStir once more to distribute the sesame seeds evenly through the sauce.
Pour the sauce into a serving bowl ready to use.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 clove | | Lay each garlic clove flat on the chopping board, press firmly with the side of the knife to loosen the skin, then peel it away and discard.⏱ 30sResultPeeled garlic cloves |
| 2 | Peeled garlic clovesstep 1 | | Mince the peeled garlic cloves as finely as possible on the chopping board.⏱ 1 minResultFinely minced garlicused in step 8 |
| 3 | 3 tbsp | | Spoon the gochujang into a small bowl.⏱ 15sResultGochujang |
| 4 | 1 tbsp | | Add the toasted sesame oil to the gochujang.⏱ 15sResultGochujang and toasted sesame oil |
| 5 | 1 tbsp | | Add the rice vinegar to the gochujang and sesame oil.⏱ 15sResultGochujang and toasted sesame oil and rice vinegar |
| 6 | 1 tbsp | | Add the soy sauce to the gochujang, sesame oil and rice vinegar.⏱ 15sResultRice vinegar mixture |
| 7 | 1 tsp | | Add the caster sugar to the gochujang, sesame oil, rice vinegar and soy sauce.⏱ 15sResultRice vinegar mixture |
| 8 | Finely minced garlicstep 2 | | Add the minced garlic to the gochujang, sesame oil, rice vinegar, soy sauce and sugar mixture.⏱ 15sResultRice vinegar mixture |
| 9 | — | | Stir everything together until fully combined and the sugar has dissolved.⏱ 1 minResultGochujang sauce base |
| 10 | 1 tsp | | Add the toasted sesame seeds to the sauce.⏱ 15sResultRice vinegar mixture and toasted sesame seeds |
| 11 | — | | Stir once more to distribute the sesame seeds evenly through the sauce.⏱ 10sResultGochujang bibimbap sauce |
| 12 | Gochujang bibimbap saucestep 11 | | Pour the sauce into a serving bowl ready to use.⏱ 10sResultGochujang bibimbap sauce |
| Total Time | 6 min 20s | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 270kcal | |
| 5g | |
| 16g | |
| 2g | |
| 26g | |
| 11g | |
| 3g | |
| 1,732mg |
Gochujang Bibimbap Sauce
A Korean sauce of gochujang, garlic, and soy sauce with toasted sesame oil and rice vinegar, finished with caster sugar and toasted sesame seeds.
What you’ll doYou will peel and finely mince the garlic. Then you will combine the gochujang with sesame oil, rice vinegar, soy sauce, sugar and the garlic in a bowl, stirring until the sugar dissolves, then stir in the sesame seeds before transferring the sauce to a serving bowl.
Ingredients
- Garlic2 clove
- Gochujang3 tbsp
- Toasted sesame oil1 tbsp
- Rice vinegar1 tbsp
- Soy sauce1 tbsp
- Caster sugar1 tsp
- Toasted sesame seeds1 tsp