Ultimate Bibimbap Sauce, 4 Ways

Method10 steps

1. 1

   Step 1: Choose one sauce for this batch: A classic spicy gochujang, B mild doenjang, C mild soy, or D cooked meat gochujang. Use only that option’s ingredient group and method; skip the other three routes. Each A, B or C batch dresses about 12–15 bibimbap bowls; D dresses about 15.

   
2. 2

   Step 2: Option A only: mix ½ cup gochujang, ¼ cup toasted sesame oil, ¼ cup sugar, ¼ cup water, ¼ cup toasted sesame seeds, 4 tsp chosen vinegar and 4 tsp minced garlic until well combined. Skip options B, C and D.

   Uses ½ cup gochujang for classic sauce · ¼ cup toasted sesame oil for classic sauce · ¼ cup sugar for classic sauce · ¼ cup water for classic sauce · ¼ cup toasted sesame seeds for classic sauce · 4 tsp apple cider vinegar or rice vinegar for classic sauce · 4 tsp minced garlic for classic sauce

3. 3

   Step 3: Option B only: mix ½ cup doenjang, its own ¼ cup water and ¼ cup toasted sesame oil, 1½ tbsp honey, 2 tbsp toasted sesame seeds and 1 tbsp minced garlic until well combined. Skip options A, C and D.

   Uses ½ cup doenjang for doenjang sauce · ¼ cup water for doenjang sauce · ¼ cup toasted sesame oil for doenjang sauce · 1½ tbsp honey for doenjang sauce · 2 tbsp toasted sesame seeds for doenjang sauce · 1 tbsp minced garlic for doenjang sauce

4. 4

   Step 4: Option C only: mix ½ cup regular soy sauce, 4 tsp sugar, 4 tsp toasted sesame seeds, 2 tsp toasted sesame oil and 1 tsp minced garlic until well combined. Skip options A, B and D.

   Uses ½ cup regular soy sauce for mild soy sauce · 4 tsp sugar for mild soy sauce · 4 tsp toasted sesame seeds for mild soy sauce · 2 tsp toasted sesame oil for mild soy sauce · 1 tsp minced garlic for mild soy sauce

5. 5

   Step 5: Option D only: combine the 200 g mince with 1 tsp marinade soy sauce, 1 tsp rice wine, 1 tsp minced garlic, ½ tsp minced ginger and a few sprinkles of black pepper. Refrigerate for about 5 minutes. Skip options A, B and C.

   Meat-sauce short marinade · 5 minUses 200 g minced beef or pork for meat sauce · 1 tsp soy sauce for meat marinade · 1 tsp rice wine for meat marinade · 1 tsp minced garlic for meat marinade · ½ tsp minced ginger for meat marinade · A few sprinkles ground black pepper for meat marinade

6. 6

   Step 6: Option D only: heat a skillet over medium-high heat with the 1 tsp frying sesame oil. Break up and stir the prepared mince until mostly cooked.

   Uses 1 tsp sesame oil for meat sauce · Prepared marinated mince for option D

7. 7

   Step 7: Option D only: add its ¾ cup gochujang and 3 tbsp water to the mince and stir over the heat for 2–3 minutes.

   Meat-sauce first hot stirring · 3 minUses Mostly cooked marinated mince in sesame oil · ¾ cup gochujang for meat sauce · 3 tbsp water for meat sauce

8. 8

   Step 8: Option D only: reduce the heat to low and simmer the meat sauce for another 8 minutes, stirring as needed to prevent sticking.

   Meat-sauce low simmer · 8 minUses Minced-meat and gochujang sauce after hot stirring

9. 9

   Step 9: Option D only: stir in 1–3 tsp honey to taste and the optional 1 tbsp nuts. Simmer another 2 minutes, ensuring the mince is fully cooked to 71°C / 160°F, then remove from heat.

   Meat-sauce honey/nut finishing simmer · 2 minUses Low-simmered meat gochujang sauce · 1–3 tsp honey for meat sauce, to taste · 1 tbsp pine nuts or other nuts for meat sauce, optional

10. 10

    Step 10: Use the one selected prepared sauce to dress bibimbap to taste. For storage, transfer it to a clean airtight container and refrigerate promptly at 4°C / 40°F or below; use a shallow container for the cooked meat sauce. Use within 3–4 days or freeze portions for longer storage. Stir before use and take sauce with a clean spoon.

    Uses Prepared classic sauce, only if option A selected · Prepared doenjang sauce, only if option B selected · Prepared mild soy sauce, only if option C selected · Prepared cooked meat sauce, only if option D selected