BIBIM
GOCHUJANG
This is the main sauce that accompanies Bibim Bap. However, this sauce can be used in a variety of ways, ranging from a spicy marinade for any protein, a side of hot sauce, or to add spice and caramelization to a roast.
Ingredients:
½ cup – Gochujang Paste
1 Tbsp – Gochugaru
2 Tbsp – Sugar, Granulated
1 ½ Tbsp – Mirin
1 Tbsp – Sesame Oil
1 Tbsp – Red Wine
Method:
Place all ingredients into a pot and place on medium heat to bring to a low simmer
Whisk to incorporate all ingredients, and simmer until sugar is fully dissolved
Pour into storage container and rest until safe to seal and place in refrigerator
CHĪKO DUMPLING SAUCE
This soy-based dipping sauce recipe is a traditional accompaniment to dumplings, a staple of Chinese cuisine.
Ingredients:
¼ cup – Chinese Black Vinegar
¼ cup – Soy Sauce
1 Tbsp – Sesame Oil
2 Tbsp – Sugar
1 Tbsp – Toban Djan
1 Tbsp – CHĪKO Aromatics
Method:
Mix Well
Refrigerate
BULGOGI
This is the recipe for Bulgogi, one of the most popular preparations of beef in Korean cuisine.
Ingredients:
1 lb – Sliced Ribeye (1/8” cut)
1 cup – Soy Sauce
½ cup – Sugar, Granulated
½ cup – Mirin
¼ cup – CHĪKO Aromatics
1 Tbsp – Black Pepper, Freshly Ground
1 Tbsp – Sesame Oil
½ Tbsp – Sesame Seeds, Toasted
Method:
Place all of the ingredients, except for the ribeye, into a mixing bowl and whisk until fully incorporated
Place ribeye into the resulting marinade and use your hands to thoroughly coat the ribeye in the marinade
Move beef and marinade into a sealable container, seal, and refrigerate and let sit for a minimum of 4 hours (ideally overnight)
CHIKO HOISIN SAUCE
Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.
Ingredients:
1 cup – Lee Kum Kee Hoisin
2 Tbsp – Sesame Oil
2 Tbsp – Toban Djan
2 Tbsp – Black Vinegar
1 Tbsp – CHĪKO Aromatics
Method:
Mix Well
Refrigerate