Gochujang Bibimbap? March is National Sauce Month, and I’d like to talk about a Korean classic that’s slowly making its way onto restaurant menus everywhere. Chefs are cranking up the heat with Gochujang, a spicy, fermented chili paste with tons of umami-rich flavor. Traditionally found in Korean cuisine and dishes, Gochujang can be melted into soups and stews or used to marinate meat for a great barbeque. Gochujang is most commonly found in bibimbap, which is Korean for mixed rice.
Quick and easy bibimbap:
- Place lightly steamed bean sprouts, carrots, and spinach on top of steamed white rice.
- Add in your favorite marinated protein, spicy beef or pork is great.
- Top it off with a sunny side up egg
- Drizzle on sesame oil and gochujang to taste
Feel free to get creative with what you mix in.