J. Kenji Lopez-Alt’s Bibimbap recipe from The Wok unsurprisingly calls for Bibimbap Sauce.

The recipe couldn’t be easier: combine gochujang, roasted sesame oil, sugar, cider vinegar, garlic, sesame seeds, and water until homogenous.

I thought it was tasty and ended up adding it to various leftovers (roasted potatoes, for example) to give them a bit of a pick me up.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.