This Man's Cook Universal Bibimbang

• fine red chili powder 1 cup (200ml)
• brewed soy sauce half cup (100ml)
• gochujang 2 tablespoons
• plum syrup half cup (100ml)
• corn syrup 8 tablespoons (or oligosaccharide)
• vinegar 5 tablespoons
• minced garlic 2 tablespoons
• store-bought pear juice 150ml
• store-bought apple juice 150ml
• ground sesame seeds (sesame salt) 3 tablespoons

Recipe 🍳

Cooking tips 💡

• Do not mix toasted sesame oil into the sauce beforehand—it can turn rancid quickly. Add a single tablespoon each time you serve the noodles instead.
• The finished sauce can be stored in the refrigerator for up to 10 days. For longer storage, portion and freeze—this way, you can enjoy it all summer long.
• After boiling thin wheat noodles, buckwheat noodles, or jjolmyeon, rinse them thoroughly under ice water or cold water to remove all starch residue. This prevents the noodles from sticking and keeps the sauce from becoming cloudy.

Recommended for 🙋

• ⭐Those whose appetite dips in summer and crave sweet, sour, spicy bibimbap-style noodle dishes daily.
• ⭐People who repeatedly fail to get the right ratio when making bibim guksu sauce and want to prepare a large batch once and for all.