Korean Spicy Bibimbap Sauce
By Monica Servings: makes 3/4 cup
4 tablespoons gochujang (Korean red hot pepper paste)
2 tablespoons sesame oil
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon water
2 teaspoons rice vinegar
2 teaspoons minced garlic (2 cloves)
1 tablespoon toasted sesame seeds (optional)
Whisk ingredients together until combined. Cover and refrigerate for up to 2 weeks. Leftovers may be frozen.
Use sauce as a condiment for Bibimbap and other Korean dishes. Serve in a small bowl or a condiment squeeze bottle.