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bibimbap sauce in a bowl
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5 from 1 vote

Spicy Korean Bibimbap Sauce

A spicy, umami Korean chili sauce, usually served with bibimpap (Korean rice bowl).
Prep Time5 mins
Total Time5 mins
Course: Condiments
Cuisine: korean
Servings: 4 servings
Calories: 73kcal
Author: Hilda Sterner


  • 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)
  • tablespoon brown sugar
  • 1 teaspoon red pepper flakes (for extra spicy sauce)


  • 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.



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


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