Korean Bibimbap Sauce

The real star of bibimbap (Korean rice bowls with vegetable and meat) is the spicy sauce that is stirring in just before eating. Actually, the egg on top is pretty great too, but without this excellent sauce a great dish becomes just a very good dish IMO.

Korean bibimbap sauce

Bibimbap Sauce

This bright red sauce is mellow with a tiny bite that matches rice and vegetables beautifully. Bibimbap would not be complete without it.
5 from 1 vote
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Course: Condiment
Cuisine: Korean
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 10
Author: My Hungry Traveler


  • ½ cup Gochujang (Korean chili paste)
  • ¼ cup Toasted sesame oil
  • ¼ cup Sugar
  • ¼ cup Water
  • ¼ cup Toasted sesame seeds
  • 4 tsp Rice vinegar or apple cider vinegar
  • 4 tsp Garlic, minced


  • Mix everything thoroughly in a bowl. In Korea, the sauce is served in tiny individual ramekins and poured into the bibimbap right before eating. Leftover sauce can be refrigerated in a covered container for weeks.


Calories: 105kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

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