kimchi MOM's Bibimbap Sauce #SundaySupper
Course: Condiment
Cuisine: Korean
Servings: 1 cup
Author: Amy Kim | kimchi MOM
- 1/2 cup kochujang fermented red pepper paste
- 3 Tablespoons white vingear
- 3 Tablespoons dark sesame oil
- 2 teaspoon roasted sesame seeds
In a small mixing bowl, whisk all the ingredients together. You can keep the finished sauce refrigerated for up to a week. (Sometimes I let it go longer!) Note: crush the sesame seeds between your fingers as you add it to the bowl. It adds a little more flavor.
If you have one of those nifty squeeze bottles, it’s a great way to dispense the sauce for your guests. Less mess!