Koreans use it on egg-topped Bibimbap.
Bibimbap sauce
ING 2 Tbsp gochujan, Tbsp sesame oil, Tbsp sugar - Korean cook used raw sugar, Tbsp water,
Tbsp toasted sesame seeds, tsp vinegar - Korean cook used apple vinegar, tsp minced garlic.
Bibimbap sauce
ING 2 Tbsp gochujan, Tbsp sesame oil, Tbsp sugar - Korean cook used raw sugar, Tbsp water,
Tbsp toasted sesame seeds, tsp vinegar - Korean cook used apple vinegar, tsp minced garlic.
I’m always confused Bibimbap with those kimchi/scallion pancakes - the latter are the only Korean thing I’ve ever had that I really disliked.