Bibinba no tare, asari-iri / bibimbap sauce with clams
Flavorful sauce for bibimbap Korean mixed rice.
<Ingredients>
70-80 g canned clams (with clam juice)
1 tbsp gochujang
1/2 tbsp white miso
1/2 tbsp red miso
1 red chili pepper (slices)
Pinch brown sugar (not in photo)
<Directions>
1.
In a small pot or frying pan, put gochujang, white and red miso, red chili pepper, brown sugar and clam juice.
Mix well.
2.
Add clams and cook for several minutes on medium low heat.
<Notes>
<Ingredients>
70-80 g canned clams (with clam juice)
1 tbsp gochujang
1/2 tbsp white miso
1/2 tbsp red miso
1 red chili pepper (slices)
Pinch brown sugar (not in photo)
<Directions>
1.
In a small pot or frying pan, put gochujang, white and red miso, red chili pepper, brown sugar and clam juice.
2.
Add clams and cook for several minutes on medium low heat.
<Notes>
- If there is only small amount of clam juice, add water. The consistency at the end should be similar to gochujang or looser than miso paste.
- Gochujang comes in different spiciness levels. Those with a lower number is milder.
- Any miso should work. Miso's saltiness differs by product. Adjust the amount accordingly.
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