You can shift the amounts to your taste. More sugar tames the heat, more vinegar makes the sauce fresher. Thin it with water until it runs off the spoon. In a screw-top jar it keeps a week in the fridge. Stir up double the amount and use the rest for noodles or fried rice.

You build the bowl of rice, namul and fried egg following the recipe for Bibimbap. Marinate meat for it in bulgogi sauce and fry it following the instructions for Bulgogi. For grilling and lettuce wraps, use the thicker ssamjang with soybean paste.

Image: AI-generated.