Spicy Korean Bibimbap Sauce

by donuts2crumpets | May 25, 2020 | Asian, Sauces & Dressings

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 spicy 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!

Ingredients:

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

Instructions:

Whisk all the ingredients together in a small bowl 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 each time you use it because the sesame seeds have a habit of floating up to the top!

Spicy Korean Bibimbap Sauce

Source: donuts2crumpets

Bibimbap Sauce is made from gochujang, sugar, soy sauce, rice vinegar, garlic, sesame oil and sesame seeds. Delicious with rice and pork or chicken!

Servings:

Prep Time 10

5 from 4 votes

EQUIPMENT (Amazon Associate Links)

Ingredients

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

Instructions

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.

Notes

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!

The Best Snickerdoodle Cookies Recipe

A soft and chewy snickerdoodle cookie coated in cinnamon-sugar, these nostalgic cookies have a cracked crispy top on the outside, but are soft on the inside!

Baking Sheets
Parchment Paper
Measuring Cups and Spoons
Mixing Bowl
Mixer
Whisk
Spatula
1 Tbsp Cookie Scoop
Cooling Rack

2-3/4 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1 cup softened butter
1-1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract

Cinnamon-Sugar Mixture for rolling

2 Tbsp granulated sugar
2 tsp cinnamon

Preheat oven to 400F. Line 2 large baking sheets with parchment paper
In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt
In your stand mixer, cream together the softened butter and sugar for 2-3 minutes
Scrape down the bowl and beat in the eggs and vanilla
Add in your dry ingredient mixture and mix until just combined
For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well
Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets
Bake for 8-10 minutes
Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely

A couple of tips for this recipe:

This cookie dough can be refrigerated up to 48 hours before baking! I don't refrigerate the dough, I like a thinner, chewy cookie like in the picture, but if you want the cookies to be a little bit thicker, then refrigerate the for 30-60 minutes before baking, (or make the night before and scoop the cool dough the next day.)
I like to bake one sheet at a time, in the center of the oven. (If you have a double oven like me, just do one sheet in each! 🙂
Don't overbake the cookies. They will continue to cook on the tray when you remove them from the oven. The longer you bake, the crispier they become as they cool.

Cookies, Cookies Bars & Brownies

American, European

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5 from 4 votes (4 ratings without comment)

Spicy Korean Bibimbap Sauce

Ingredients:

Instructions: