Korean chili pepper paste has a special feature, that is, no vinegar is added. That's why I like it. When eating stone pot bibimbap, the bibimbap does not taste the same without the Korean chili paste. Let me introduce to you:

Korean Chili Sauce...

Ingredients:

A). 60 grams of glutinous rice flour, 50cc of water

B) 50g miso, 20g sugar, 20g chili powder

C) 1/2 tsp wine, 1/2 tsp salt;

Method :

1). Mix material B evenly and set aside.

2). Mix glutinous rice flour and water and knead into a ball, divide into 2 equal parts and flatten.

3). Boil a pot of water, put in the flat dough one by one and cook until it floats, cook for another 2 minutes, take it out, add method 1. while it is hot, stir well and then add ingredient C. Stir evenly.

Uses: As a base for stir-frying, mixing and dipping various dishes, it is widely used.

..Korean-style bibimbap

Ingredients:

50g Korean chili sauce, 1 tablespoon light soy sauce, 30g miso, 1 ginger juice tsp,

1 tsp minced garlic, 1 tbsp sesame oil, 1 tbsp fried white sesame seeds;

Method:

Mix everything and mix well. Can. (If you like sour taste, you can add 1/2 tsp of white vinegar. No vinegar is added when imported from Korea)

Uses:

Can also be used as a sauce for roasted meat and vegetable leaves. .

....Korean stone pot bibimbap....

Materials:

A).

Ground beef 150 Gram, 1 tablespoon stock, 3 tablespoons soy sauce, 1 tablespoon wine, 2 tablespoons sugar,

A little minced garlic, a little pepper, 1 tablespoon sesame oil; appropriate amount of Korean bibimbap;

B).

100 grams of spinach, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of cooked white sesame seeds;

C).

100 grams of soybean sprouts ; Appropriate amounts of salt, minced garlic, pepper, sesame oil, and cooked white sesame seeds;

D).

100 grams of carrots, appropriate amount of salt;

Method:< /p>

1). Heat the pan and stir-fry the beef until it changes color. Add sugar, soy sauce, stock, minced garlic, pepper and sesame oil in order, stir-fry until the juice is reduced and set aside.

2). Blanch the spinach, soak it in cold water, drain thoroughly, cut into sections, wring out the water, mix with the remaining ingredients B and mix well.

3). Boil the soybean sprouts in boiling water, filter the water, add salt to taste, drizzle with sesame oil and mix briefly, then sprinkle with white sesame seeds and set aside.

4). Peel the carrots and cut into thin strips, blanch them in boiling water for a while, soak in cold water, drain the water, season with salt and pepper, mix well with sesame oil, and sprinkle with cooked white radish. Mix sesame seeds and set aside.

5). Peel and shred the white radish, sprinkle with salt and marinate for 10 minutes, rinse off the water and drain, then marinate with pickling sauce, honey and vinegar, mix well and set aside.

6). Coat the stone pot with a layer of sesame oil, add the white rice and spread it evenly, drain the above-processed mixed vegetables, add an egg, and cook until the pot is attached, then remove from the fire. Drizzle with a little sesame oil and serve. When serving, stir in bibimbap sauce. Enjoy with spicy kimchi.

Remarks:

The finished chili sauce should be put into a clean and unsealed container. The freshly finished Korean chili sauce is red in color. As the fermentation time increases, the color becomes darker and the taste becomes more mellow.