Recipe: Bibimbap sauce (gluten free)

Last winter break (yeah, I’m really backlogged in the recipe draft department), we made some great bibimbap-inspired rice bowls for dinner one night, with brown rice, thinly-sliced vegetables and beef, and kimchi, of course. Since most brands of bibimbap sauce and gochujang have wheat in them, I had to make up my own sauce using gochugaru, the red pepper flakes that give kimchi and gochujang their bright colors. I thought I’d keep the recipe around in case I wanted to do it again, so here it is.

Bibimbap Sauce

Yield: 6 servings

Adapted from: No Recipes.

3-4 Tbsp gochugaru (Korean red pepper flakes)
3-4 Tbsp miso
2 Tbsp honey
2 Tbsp hot water
2 garlic cloves, finely minced/grated
1/2 tsp curry powder
1 Tbsp Sriracha
1 Tbsp fish sauce
Juice of 1 lime
1 Tbsp rice vinegar (optional)

Whisk ingredients together in a mug/bowl to combine. Adjust quantities to taste.


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