This sauce is a delicious addition to your recipe library, not to mention a tasty topping for the Bibimbap Bowl or stored in the fridge to use as a veggie dip or marinade for tofu. Make it less spicy by using tomato paste in place of gojuchang. Spicy or not, we see a lot of this sauce in your future.
1tbsporganic tamari (reduced sodium, or coconut aminos)
1 ½tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspgarlic clove (grated)
Directions
1
Add all bibimbap sauce ingredients to a medium bowl and whisk until combined.
2
Taste for additional ingredients of choice.
Chef's Notes
Substitutions Use tomato paste in place of gochujang (note that you may need to add more or less paste depending on how much tomato flavor you prefer).
Substitute 2 additional tablespoons of rice vinegar plus one additional tablespoon of maple syrup (or date paste) in place of the mirin.
What is Mirin? Mirin is a type of rice wine commonly used in Japanese cooking.
Whole Food Sweetener Use date paste in place of maple syrup.
Storage Store in an airtight container or mason jar in the refrigerator for 7–10 days.
Ingredients
¼cupgochujang (or sriracha)
2tbsporganic mirin (optional, see Chef’s Notes)
2tbsporganic rice vinegar
1tbsporganic tamari (reduced sodium, or coconut aminos)
1 ½tbspmaple syrup (or date paste, link in Chef’s Notes)
1tspgarlic clove (grated)
Directions
1
Add all bibimbap sauce ingredients to a medium bowl and whisk until combined.