Korean Bibimbap Sauce
February 07, 2017
Bibimbap is a Korean 'mixed rice' dish, with meat, varieties of steamed/ blanched vegetables, serve in a bowl of rice then drizzle with the hot, sweet and salty Korean sauce.
Serve with top with fried egg.
Personally I have yet to try eating the authentic Korean Bibimbap, I am looking forward to my trip to Korea (one day) to enjoy bibimbap, the Korean way!
Till then, I shall indulge and keep on making my version of Bibimbap Bowl.
My family just love bibimbap.
We could have bibimbap everyday till someone (aka my daughter) get sick of it :P.
The highlight of the entire Bibimbap bowl, will have to be the sauce (at least for my family).
Serve with top with fried egg.
Personally I have yet to try eating the authentic Korean Bibimbap, I am looking forward to my trip to Korea (one day) to enjoy bibimbap, the Korean way!
Till then, I shall indulge and keep on making my version of Bibimbap Bowl.
My family just love bibimbap.
We could have bibimbap everyday till someone (aka my daughter) get sick of it :P.
How To Make Bibimbap sauce
The highlight of the entire Bibimbap bowl, will have to be the sauce (at least for my family).
The sauce is easy to make, from scratch, with ingredients that you are able to find in lurking either in your larder or refrigerator.
Before anyone shoot me!!!
Putting forward my disclaimer!!
THIS is OUR version of Bibimbap sauce.
Putting forward my disclaimer!!
THIS is OUR version of Bibimbap sauce.
The recipe yield approximately 1 cup.
And to make Bibimbap Bowl (as per second photo above), you will only require 1 to 3 tablespoons of the Bibimbap sauce!
That too will depend on "How brave" you are with the heat ;P.
And to make Bibimbap Bowl (as per second photo above), you will only require 1 to 3 tablespoons of the Bibimbap sauce!
That too will depend on "How brave" you are with the heat ;P.
Storing Bibimbap Sauce
Store in an airtight container (I used bottle).
Keep in the fridge and consume within 3-5 days.
Or else
Freeze the remaining sauce for later use.
I have kept my Bibimbap sauce in a bottle in the freezer for at least 3 months.
My Bibimbap sauce taste as good as freshly made sauce.
Bibimbap sauce can be used for...
Add a couple of tablespoons to stir-fry beef with some french beans or some crunchy vegetables :D
yield: 1 cup
Bibimbap Sauce
Sweet, salty and spicy sauce for Bibimbap or Korean mix rice
INGREDIENTS:
- 100g miso paste
- 1/2 cup water
- 1 tablespoon chilli flakes
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 3 tablespoon sesame oil
- 4 tablespoon sugar
- 3 teaspoon mince garlic
- 3 teaspoon mirin (substitute with 2 teaspoon vinegar and 1 teaspoon sugar)
- 3 tablespoon roasted sesame seeds
INSTRUCTIONS:
- Mix all ingredients in a saucepan except roasted sesame seeds.
- Cook over low heat for 15 minutes or until the sauce thicken
- Add roasted sesame seeds when the sauce has cooled down.
Lisa's Lemony Kitchen
Created using The Recipes Generator
That looks incredibly delicious!
ReplyDeleteThank you Angie :D
DeleteSomething new. Want to try. Where I can buy mirin paste??
ReplyDeleteThanks
Kumari Ranasinghe
Hi Kumari,
DeleteYou meant Miso paste? You can find them in Asian grocer that sells Japanese food as well.
OMG... your homemade bibimbap looks amazing ! Hope you're going to have a great week ahead dear.
ReplyDeleteBlessings, Kristy
Thank you Kristy, wishing you a good week too :D
DeleteThis sauce. Oh my gosh. Life-changing!! It was so perfect. Smokey, sweet, just unbelievably good. Thank you!!
ReplyDeleteThank you Ashley, glad you like it :D
Delete