Tag Archives: Ginger People Sweet Ginger Chili Sauce

Bibimbap On Over

Very, very special meal!

This is the very, very special meal I was so wickedly tempting you with last week.

It is called Bibimbap. It is a super traditional Korean dish. It literally means “mixed meal” (because after it is placed in front of you, you best mix all those compartments of yum up). It looks like mother nature’s painting palette. And it is usually off-limits to low-sodium eaters–mostly due to the salty chili pepper paste that is so wonderfully and deliciously dumped all over it.

For years, I watched as adventurous eater friends dove into authentic Korean food dives and got their sloppy Bibimbap on. Every restaurant seemed to have their own magical formula, swapping bean sprouts for fern stem or seafood for beef. Sometimes the dish was served cold, while others continued to cook the ingredients in a hot stone bowl. And other than that salty chili paste, it seemed most of the flavor came from the seasonal and colorful ingredients that topped the fluffy rice. No matter how a particular restaurant bim’d or bap’d, it always looked healthy, filling, and impossibly beautiful.

And I just couldn’t stand not being able to eat it anymore.

So I finally put together my own bowl of Bap at home, salt-free.

All it takes is:

1) a handful of fresh, julienned vegetables

2) which get a quick stir-fry in a hot and sesame-oiled wok or pan

3) some white, steamed rice

4) sliced meat or tofu

5) and a fried (or purple) egg.

Really, it’s that simple. And it is completely worth the minimal effort — especially if you are having guests over. Because, man, this dish is a looker. And you can constantly change up the ingredients depending on your needs, likes, and dislikes. Winner, winner, Bibimbap dinner.

Need more direction?


For the particular beauty bowl you see above, I marinated my choice of meat (pork) in some Ginger People Sweet Chili Sauce and a dash of rice wine vinegar.

Then, for the vegetable components, I went with matchsticked daikon and yellow squash, which I very quickly softened in my sesame-oiled pan. Literally only a minute or two max.

I also thinly sliced some green onions into thin strips instead of making usual coins. Which ended up looking like tasty ribbons.

Then, I added some bright pickled purple cabbage (see previous post) and my lavender boiled egg; my pan-fried and carved up marinated pork; and some chopped collard greens that were quickly wilted in the leftover pork juices and oil, soaking up all that holy pork, ginger, chili goodness.

And to serve, I added a little extra Sweet Chili Sauce and lime wedges for guests to pour and squeeze as desired.

That’s how I Bap’d.

How will you?

Chow on. Korean style.



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I Want My Baby Back

Is that a Jackson Pollock painting? Well I’m flattered, but the answer is no. Although I’ve always been known to have incredible creative talent. See childhood refrigerator.

This masterpiece is in fact a succulent, low-sodium rack of BBQ pork ribs that I made in a flash (cooking confession: the preparation time was about 10 minutes,  the effortless cooking time was an hour and a half, and cleanup took only ten minutes as well) in honor of the 49ers opening day.

In yet another tale of low-sodiu tailgating, I knew I wanted something juicy, smokey, and manly to bite into before the official coin was tossed. And while football was made for grilling, I also knew that I didn’t want to leave the comfort of my kitchen in order to make this hunky dish. Nor did I want to spend hours on it. I may love to eat complex tasting food, but I also love having time and energy to enjoy it.

So I came up with this simple playbook: First, give the ribs a good rub-down. I mean real good. Get your hands dirty and massage those baby-backs with a hearty blend of spices. I used cumin, cayenne, pepper, smoked paprika, a little brown sugar, and some garlic powder. Then, because I was low on ingredients and even lower on time, I made a free-form BBQ sauce, pouring molasses, pomegranate molasses, and a few drizzles of the Ginger People’s Sweet Ginger Chili sauce on top. I wrapped the whole ting in foil, threw it on a cookie sheet, and into the oven(which was on 400), where it sizzled and steamed for an hour and a half.

The result? Meat that literally fell right off the bone. Touchdown.

So whether your going to a game or watching the action from your couch, these ribs will satisfy your hunger. And the recipe is so simple, and requires so little of your attention, that you won’t miss a sack, an interception, or any other game-changing play in order to make them.

Kick off and chow on.


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Salt-Free My Recipe: Peanut Sauce Pasta

Drumroll please. Today is the first user-submitted Salt-Free My Recipe. And isn’t it a beauty!

The original dish, sent in by the wonderful CFoung, includes only one ingredient that this sodium girl can’t have: Jade Sichuan Peanut Sauce. But it is this nutty, spicy, creamy condiment that is the true star, if not the heart and soul, of the dish. Which poses a perfect low sodium challenge.

Without the Sichuan Peanut Sauce, you are left with a somewhat boring and sauce-less stir fry. So it was time to put on my cooking cap and come up with a mind-blowing low sodium solution.

Now, the good news is that there are several brands of low sodium or salt-free peanut butter available in the market, which, when mixed with other spicy ingredients, will make a satisfying substitution. But just because I like to make things more difficult…I mean, exciting…I not only have to watch out for the salt, but I also have to stay away from nuts. Yes, I’m allergic. So a low sodium peanut butter swap just wouldn’t do and thinking caps had to go back on.

As I have been on a recent hummus kick, though, the answer was easy to find. It was actually sitting right in my fridge: Tahini. This thick paste made from sesame seeds has a texture and taste similar to peanuts with out the allergy-inducing oils. I simply mixed four tablespoons of the tahini with two tablespoon of water, creating a more consistent, silky texture.

Then, to give the sauce heat and tang, I added four tablespoons of my favorite Ginger People Sweet Ginger Chili Sauce. And voila, a peanut and salt-free spicy, nut sauce. As a bonus Sodium Girl trick, I swapped soy nuts for the peanuts and toasted them quickly in a saute pan over medium heat. These little nut-free nuggets provided the perfect crunchy topping to finish the dish.

So with that my fiery friends, may I present to you a Sodium-Free (and Nut-Free) version of Timbo Joe’s Peanutty Pasta Deliciousity. Chow on.


  • 4 tablespoons of salt-free tahini paste
  • 2 tablespoon of water
  • 4 tablespoons of Ginger People Sweet Ginger Chili Sauce
  • 1 lb noodles (like gemelli or any twisty shape that will scoop up the sauce)
  • 2 cups of carrots
  • 2 cups of radicchio and/or colored cabbage (for color and extra crunch)
  • 2 cups of green onions, white and green parts included
  • 2 cups (approx) of salt-free, firm tofu (check nutrition label as brands differ in sodium levels)
  • 1 tablespoon of sesame oil
  • 1 teaspoon of red chili pepper flakes
  • 1 teaspoon of granulated garlic
  • 1/2 cup of salt-free peanuts or soy nuts


1. Julian all veggies and tofu, making them the same length as your noodles.

2. Add the sesame oil to a large saute pan or a wok and heat over medium-high flame. You want to be sure that there is enough room for all of your vegetables to sit comfortably and not be crowded.

3. When oil is spitting and ready, add the tofu to the pan and allow it to brown, approximately 5 minutes each side.

4. While tofu cooks, prepare a pot of boiling water for your pasta. As soon as it starts rumbling, add your noodles and cook accordingly.

4. Begin to add your veggies to the saute pan or wok: start with the carrots and allow to cook for 2 to 5 minutes; then add radicchio and cabbage, another 2 to 5 minutes; and just before your pasta is ready, add the green onions.

5. Strain the cooked pasta and allow to cool.

6. In a small mixing bowl, combine the tahini and water until it is silky smooth. Add the Sweet Ginger Chili Sauce.

7. Add the noodles, sauce, garlic powder and chili flakes to the saute pan or wok and gently mix all the ingredients.

8. Spoon the pasta into bowls and then quickly heat your peanuts or soy nuts in the saute pan over medium-high heat for 1 to 2 minutes. Sprinkle on top of pasta and serve.


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