Yes it is very addictive isn't it. Adding dashida beef powder makes it very interesting too. I love using brown rice syrup traditionally instead of honey. ❤
SPICY ADDICTIVE Sauce, I put it on EVERYTHING! Gochujang Bibimbap Sauces + EASY Bibimbap . Good clip. Watched the video in April 13, 2023 very like. Thank you
Helen, a restaurant I used to visit in OK they had some added either peanut sauce or peanut butter? It was not sweet but was so much better to me than regular styled bibim bap sauce. Have you ever had anything similar and if so, do you have a recipe for this? Thank you! You have been the best mentor on my Korean cooking journey!
That looks really interesting! I think I'll make both, so I know which I prefer. And thank you for making the amount realistic--so many sauce recipes make so much it's difficult to use it before it goes bad. :)
Hi 👋 The timestamps are listed in the description of this video as well as inserted on the play time. Chapter Timestamp 챕터 시간 코드 0:00 Introduction 인삿말 01:20 Simple Gochujang Bibimbap Sauce 쉬운 비빔밥 소스 02:02 Gourmet Bibimbap Sauce 대박집 비빔밥 소스 05:23 Simple Bibimbap at home 맛있고 간단한 비빔밥 06:28 Tasting/Mukbang 맛보기/먹방
I'm making Filipino tortang talong for a light lunch tomorrow and will be upgrading the entire affair with the addition of your Bibimbap 'luxury sauce' as I actually have all the ingredients, which is always a thrill to discover. Haha! If you ever launch a condiment brand please call the entire range 'Luxury Sauce'. I will buy them all, whatever types of Luxury Sauce you make. Too bad "Because You're Worth it" has already been taken as a tagline though...
i made this today, minus the honey/sugar. it was very nice. one thing i noticed, when i got the gochujang out of the fridge and opened the lid, there was watery stuff , so i'm not sure if that is normal.
Aww 🥰 Thanks Stephanie! I hope that one day I can publish my very own cookbook. But until then, please checkout my website, where u can find written Korean recipes. www.ModernPepper.com
Yes, Gochujang, in its pure form, lasts for years. Those that are fermented in clay pot/onngi, the flavors deepen with each year. Now for these seasoned Gochujang sauces, I would eat them within a month in the fridge, since others ingredients are mixed into the Gochujang paste.
