Week 8 Meal Plan

Toasted Sesame and Gochujang Sauce — Make This First

Toast the sesame seeds in a dry pan over medium heat for 3–4 minutes, shaking often, until golden and fragrant. Tip onto a plate to cool. Blend the cooled seeds with the gochujang, tamari, rice vinegar, sesame oil, maple syrup, and garlic until you get a thick, uniform paste. Add the water and blend again to loosen it to a pourable consistency. Taste and adjust: more vinegar for sharpness, more maple syrup to round the heat, more tamari for salt. Pour half into a jar — this goes straight onto the bibimbap as the dressing. For the momo achar, take the remaining half and stir in 2 charred, peeled, and blended ripe tomatoes plus an extra tablespoon of rice vinegar. The tomato shifts the flavour profile from Korean to something closer to a Nepali sesame-tomato sauce. Both portions keep refrigerated for up to 5 days.