Miso-flavored Bibimbap Sauce

Name: Miso-flavored Bibimbap Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 1 piece onion; 1 tablespoon Soy sauce; 1 tablespoon Zhu Hou Sauce; 1 tablespoon Korean Hot Sauce; piece ginger; 1 tablespoon Oyster sauce; 15g Water starch

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

The appetite is not good, but people always have to eat, and many people feel dizzy when they hear of cooking. Then recommend a convenient, quick, simple and delicious sauce for your bibimbap! It’s very easy to make. It takes less time and a bowl of hot and fragrant sauce can be eaten with bibimbap. It is very suitable for busy urbanites and those who don’t want to cook in summer!

Ingredients

500g Pork
1 piece Onion
1 tablespoon Soy Sauce

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1 tablespoon Zhu Hou Sauce
1 tablespoon Korean Hot Sauce
piece Ginger

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1 tablespoon Oyster Sauce

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15g Water Starch

Miso-flavored Bibimbap Sauce

1. Preparation materials: diced pork with cooking wine, salted for a while

2. Cut the onion into small cubes and set aside

3. Minced ginger

4. Heat up the frying pan

5. Pour in the marinated diced pork and stir fry

6. Fry until the diced meat is golden brown and fragrant, pour in the diced onion and stir fry evenly

7. Add 1 tablespoon of soybean paste, 1 tablespoon of Zhuhou sauce, 1 tablespoon of Korean hot sauce, and 1 tablespoon of five-spice powder

8. Add boiling water, boil, submerge the minced meat with the amount of water, simmer for about 30 minutes, add salt according to your preference

9. Stir a tablespoon of water starch with a small bowl of water, pour in the starch water, simmer until thick and viscous

Tips:
1. All kinds of sauces are salty, so add a small amount of salt;
2. The pickling time should exceed 30 minutes. It's best to cook and eat it now, if you make more, you can store it in an airtight bowl. The shelf life is 3 days in the refrigerator and one month in the freezer.