Korean Gochujang Sauce Spicy-Sweet Korean Gochujang Sauce for Marinades, Noodles & Bowls Ingredients: 1/4 cup gochujang (Korean red chili paste) 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 1 tbsp honey (or brown sugar for a deeper taste) 2 cloves garlic, minced 1 tsp freshly grated ginger 1 tbsp water (adjust for desired thickness) 1 tsp toasted sesame seeds (optional, for garnish) Directions: In a medium bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, and honey. Add in the minced garlic and grated ginger, then mix thoroughly until smooth. Stir in water a little at a time to reach your preferred consistency. Taste and adjust: add more honey for sweetness, or more vinegar for tang. For garnish, sprinkle with toasted sesame seeds before serving. Store in an airtight container in the fridge for up to 1 week. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 45 kcal per 2 tbsp | Servings: Approx. 6 servings #gochujang #koreansauce #spicysauce #asianflavors #fermentedchili #noodlesauce #bibimbapsauce #koreanfoodlove #spicyandsweet #saucerecipe #homemadesauce #easykorean #asianinspired #flavorbooster #garlicgingersauce #fusionkitchen #quickcondiment #mealprepessential #umamirich #gochujangmagic Craving bold Korean flavor? This Gochujang Sauce is spicy, tangy, sweet, and totally addictive—perfect for bowls, marinades, or dipping!

Looking for a colorful and delicious meal idea? 🍚✨ Bibimbap 🍲🌈 Ingredients: - 2 cups cooked rice - 1 cup mung bean sprouts - 1 cup spinach, blanched - 1 carrot, julienned - 1 zucchini, julienned - 1 cup shiitake mushrooms, sliced - 2 eggs - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons sesame oil - 1 tablespoon soy sauce - 1 teaspoon sesame seeds - Salt to taste Preparation Steps: 1. In a skillet, heat 1 tablespoon of sesame oil. Sauté the mushrooms until tender. Season with a pinch of salt. 2. In the same skillet, add the julienned carrots and zucchini. Sauté until softened, about 3-4 minutes. 3. In a separate pot, bring water to a boil. Blanch the mung bean sprouts and spinach for 2-3 minutes, then drain. 4. Fry the eggs sunny-side up in a small pan until the whites are set but yolks are still runny. 5. To assemble, place a serving of rice in a bowl. Arrange sautéed vegetables, bean sprouts, and spinach on top of the rice. 6. Add the fried egg in the center. Drizzle with soy sauce and gochujang. Sprinkle sesame seeds over the top. 7. Mix everything together before eating and enjoy! Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 400 kcal per serving | Servings: 2 servings Suggested Pairings: Serve with cucumber kimchi or a light seaweed salad for a refreshing side! #bibimbap #koreanfood #healthymeals