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    You Are Here Home » Sauce Recipes

    Published: Apr 22, 2022 Updated: Apr 22, 2022 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Spicy Korean Bibimbap Sauce

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    Bibimbap Sauce is a delicious Korean chili sauce with a sweet and spicy umami flavor. It’s a versatile sauce that can be served with spring rolls, bibimbap, and bulgogi chicken!

    Warning! This bibimbap sauce recipe is HIGHLY ADDICTING! You probably already know that if you're into Korean food. Bibimbap Sauce is sometimes referred to as Gochujang sauce.

    Think of bibimbap as the Korean version of a Mexican Rice Bowl, and this bibimbap sauce recipe as hot sauce.

    This flavorful sauce usually accompanies Korean rice bowls which are topped with steamed or fresh veggies, a portion of protein (chicken, pork, bulgogi beef, or seafood), and a runny sunny side fried egg.

    Why This Recipe Works

    The hardest part of this recipe might be finding Gochujang (pronounced gow·choo·jang), a Korean fermented red chili pepper paste. Luckily, you can purchase a tub of it on Amazon for under $7.

    This Bibimbap Sauce recipe is as easy as it is delicious. All you have to do is toast the sesame seeds and whisk the ingredients together. If you're vegan, you'll be happy to know that this Korean chili sauce is vegan-friendly.

    Bibimbap sauce can be prepared ahead of time so that it's ready when you crave it... and believe me, you WILL crave it!

    Besides stirring the sauce into a bowl of bibimbap, I love to serve it as a dipping sauce with eggrolls, spicy vegan japchae, crab rangoon, or lumpia. This is a little embarrassing to admit, but if I'm being honest, I even dip tortilla chips into it like you would with salsa. 😬

    What Goes Into This Recipe

    Recipe Ingredients and Substitutions

    • Gochujang: Gochujang is the star of the show, so I don't recommend any substitutions.
    • Soy Sauce: Regular soy sauce or low sodium soy sauce may be used in this recipe. If you don't have soy sauce, you can substitute teriyaki sauce instead. If you do, you may need to add a pinch of salt and reduce the amount of sugar to one tablespoon.
    • Vinegar: You can use rice vinegar, white wine vinegar, or apple cider vinegar.
    • Toasted Sesame Seeds: Toasting the sesame seeds before adding them to the sauce brings out their nutty flavor, so don't skip that part!
    • Sugar: Instead of brown sugar, you can use white sugar, honey, korn syrup, or a zero-calorie sweetener like Truvia. You'll need 1 to 2 packets.
    • Crushed Red Pepper: If you are not into spicy food, you may still enjoy bibimbap sauce since it's not too spicy if you don't add the pepper flakes. However, if you like spicier food, add 1 teaspoon of crushed red pepper or more to your liking.

    How to Make Bibimbap Sauce

    Step 1: Toast sesame seeds in a pan until golden brown. To a small bowl, add Gochujang paste, sesame oil, sesame seeds, soy sauce, vinegar, water, garlic, sugar, and crushed red pepper flakes. Whisk until the ingredients are combined and the sugar is dissolved.

    Step 2: Stir bibimbap sauce into a Korean rice bowl or serve as a dipping sauce with Asian eggrolls.

    Recipe FAQs

    How do you pronounce bibimbap in Korean?

    "Bibimbap" is one of those fun words that I just love saying. It is pronounced "bee·buhm·baap." If you need to hear someone say it, listen to this.

    What does bibimbap literally mean?

    In Korean, "bi bim bap" means "mixed rice." The name describes this dish perfectly since the rice, vegetables, soft egg, and bibimbap sauce are all mixed together in the bowl before eating them.

    How do I eat bibimbap?

    Before you can eat bibimbap you have to put a bibimbap bowl together. Start by adding white rice to a bowl and top with any of the following vegetables (carrots, bean sprouts, mushrooms, zucchini, spinach, and cucumbers). If you have kimchi, add some!

    Now choose a protein (seafood, pork, beef, or chicken). To make vegetarian bibimbap, you can use tofu. Finally, add a soft-cooked egg in the middle, sprinkle with sesame seeds and scallions, and drizzle with bibimbap sauce.

    Now, to eat bibimbap, break into the creamy egg yolk and stir it into the rice and other ingredients. Mix the bibimbap sauce into the rice and dig in!

    Pro Tips

    • Store leftover sauce in a condiment squeeze bottle and refrigerate for up to 2 weeks.
    • Shake the bottle well before using.
    bibimbap sauce in a bowl with chopsticks and chili paste next to them

    Related Recipes

    • How to Make A Perfect Teriyaki Salmon Bowl
    • Peanut Dipping Sauce (for spring rolls & more)
    • 8 Traditional Asian Vegan Noodles
    • Vietnamese Spring Rolls Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    bibimbap sauce in a bowl

    Spicy Korean Bibimbap Sauce

    A spicy, umami Korean chili sauce, usually served with bibimpap (Korean rice bowl).
    5 from 1 vote
    Print Pin Rate
    Course: Condiments
    Cuisine: korean
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings
    Calories: 73kcal
    Author: Hilda Sterner

    Ingredients

    • ¼ cup Gochujang paste (Korean Chili paste)
    • 1 tablespoon sesame seed oil
    • 1 teaspoon sesame seeds (toasted)
    • 2 teaspoon soy sauce
    • 1 tablespoon rice wine vinegar
    • 2 tablespoon water
    • 2 cloves garlic (crushed)
    • 1½ tablespoon brown sugar
    • 1 teaspoon red pepper flakes (for extra spicy sauce)

    Instructions

    • Toast sesame seeds in a pan until golden brown. To a small bowl, add Gochujang paste, sesame seed oil, toasted sesame seeds, soy sauce, vinegar, water, garlic, sugar, and crushed red pepper flakes. Whisk until the ingredients are combined and the sugar is dissolved. 
    • Stir bibimbap sauce into a Korean rice bowl or serve as a dipping sauce with Asian eggrolls.

    Notes

    • Store leftover sauce in a condiment squeeze bottle and refrigerate for up to 2 weeks.
    • Shake the bottle well before using.

    Nutrition

    Serving: 2tablespoon | Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 42mg | Potassium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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