Description

OTTOGI Bibim Sauce

A staple in Korean cooking, our ready-to-go Bibim Sauce is made fresh from quality red pepper paste, adding depth and spice, without overpowering the dishes flavour. Korea’s long history and love of sweet and spicy foods are well-known around the world. Encompassing those rich, authentic flavours, Ottogi’s Bibim Sauce brings together well-balanced quality ingredients to encompass a deep, spicy complexity.

Featuring a rich, sweet, spicy versatile taste that works well on a variety of dishes, such as Bibimbap, Bibim Guksu, Bibim Naengmyeon Jjolmyeon, simply add to taste as a condiment or ingredient to your meal.

Made from our quality red pepper paste and a staple in Korean cooking, discover our ready-to-go, sweet & spicy Ottogi’s Bibim Sauce.

Beef Bibimbap

Meat and meat sauce

• 100g / 3.5 ounces beef mince (or other cuts)
• 1 Tbsp OTTOGI Maeil Jin Soy Sauce
• 1 Tbsp Ottogi sesame oil
• 1 tsp sugar – I used brown sugar
• 1/4 tsp minced garlic

Vegetables and other

• 250g (0.6 pounds) mildly seasoned spinach
• 350g (0.8 pounds) mildly seasoned bean sprouts
• 100g (3.5 ounces) shiitake mushroom
• 120g (4.2 ounces) carrots (1 small)
• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
• 3 to 4 serving portions of Ottogi Cooked Rice.
• 3 or 4 eggs (depending on the serving portion)
• Some cooking oil to cook the meat, mushroom, carrots and eggs.
• OTTOGI Sigol Roasted Seaweed with Olive Oil – shredded (long thin cut).

Bibimbap sauce

• Ottogi Bibim Sauce

1. Prepare and cook ingredients as below.

2. For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

3. Rinse and peel the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots on medium high to high heat for 2 to 3 mins.

4. Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)

5. Make fried eggs. (While sunny side up is common, you can make them per your preference.)

6. Heat OTTOGI Cooked Rice, place into a bowl and add the meat, assorted vegetables, seasoned seaweed, Ottogi Bibimbap sauce and the egg on top of the rice.

7. Mix the ingredients well in the bowl and top with Ottogi Bibim Sauce.