Summary

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.

Eco-Friendly Print
Yields2 ServingsPrep Time5 minsTotal Time5 mins

Ingredients

 ¼ cup gochujang (or sriracha)
 2 tbsp organic mirin (optional, see Chef’s Notes)
 2 tbsp organic rice vinegar
 1 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 ½ tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp garlic 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

 ¼ cup gochujang (or sriracha)
 2 tbsp organic mirin (optional, see Chef’s Notes)
 2 tbsp organic rice vinegar
 1 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 ½ tbsp maple syrup (or date paste, link in Chef’s Notes)
 1 tsp garlic clove (grated)
Bibimbap Sauce
IngredientsDirections
Eco-Friendly Print

View Profile