Chili Bibim Sauce (yak gochujang)

Method4 steps · about 20 min

1. 1

   Step 1: Put onion (1/4 large), pear, and garlic (2 small) in a blender and puree until smooth. Pour the puree to the pan, add ground beef and sugar (1 Tbsp) (if you wish). Cook over medium heat. Smash the beef with spatula to remove any clumps as you cook.

   Uses 1/4 lb lean ground beef · 1/4 large onion or 1/2 small onion (cut up) · 1/2 Asian pear (peeled and seeded, cut up) · 2 small garlic cloves · 1 Tbsp sugar (optional)

2. 2

   Step 2: When the beef is cooked and the mixture is brownish in color, add gochujang and mix well. Add honey (2-3 Tbsp) and thicken the sauce over medium low heat for 3-5 minutes. Don't thicken too much. The sauce will get thicken even more as it rest and stored in the fridge.

   Uses 1/2 cup Korean chili paste (gochujang) (gochujang) · 2-3 Tbsp honey

3. 3

   Step 3: Remove from heat, drizzle in sesame oil (1 tsp), add sesame seeds (1 Tbsp) and optional corn syrup (2 tsp) for shine. Mix well until combined. Refrigerate promptly in an airtight container within 2 hours. Use within 3-4 days, or freeze for longer storage.

   Uses 1 tsp sesame oil · 1 Tbsp sesame seeds · 2 tsp corn syrup (optional)

4. 4

   Step 4: Note: Serve as Bibimbap sauce or topping for plain rice.