- 6 tbsp gochujang, Korean hot pepper paste
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp light soy sauce
- 1 tbsp honey
- Mix everything except honey, adjust seasoning, add honey if desired.
The Schmoops opines that my bibimbap is better than any he has had in a Korean restaurant, even though I never make bibimbap quite the same way twice — except for this sauce. With a smooth honey-like texture and a balance of sweetness, tang and spice, this also works well as a sauce for grilled salmon. If you add an extra tablespoon of rice vinegar, it also works well as Bibim Guksu (Korean cold buckwheat noodle salad) sauce.