Bibimbap is a korian dish that combines various vegetables, with rice and some sort of protein. This sauce recipe is miso based and a good allrounder to start with.

Ingredients

• 100g miso paste
• 100g water
• 3 dried chili (4g)
• 1 tsp sweet paprika powder (3.5g)
• 3 tbsp toasted sesame oil (30g)
• 4 tbsp sugar (50g)
• 8 cloves minced garlic (42g)
• 3 tbsp mirin (50g)
• 2 tbsp rice vinegar (30g)
• 3 tablespoon roasted sesame seeds

I used all of my red pepper flakes for my latest batch of kimchi, otherwise I would have used 2 tbsp of that instead of the chili and sweet paprika powder.

Instructions

Mix everything but the roasted sesame seeds together. Heat it up and let it simmer for about 15-20 minutes until the sauce thickens in. Let it cool down a bit and add the roasted sesame seeds.

To store place the sauce in a clean jar and refrigerate it. The only thing that can go bad is the garlic and with the amount of sugar and acidity it should hold up for a few weeks.

Tips

• you can use whatever vegetables you have left for bibimbap
• the most effort on a meal like this is to fry the vegetables seperatly for better presentation. If you dont care about that and just fry everything together the dish is ready within minutes