| abstract |
The present invention relates to a bibimbap sauce composition using red pepper, dipper sole, shiitake mushroom slurry, which comprises 5 to 15% by weight of a raw material of footbath, 35 to 45% by weight of kochujang, 10 to 15% by weight of garlic, 3 to 5% 5 to 10% by weight of sesame seeds, 5 to 8% by weight of tomatoes, 3 to 5% by weight of vinegar, 2 to 5% by weight of onion juice, 5 to 7% by weight of ginger juice, and 5 to 8% ≪ / RTI > |