Easy Korean Gochujang Sauce (Bibimbap Sauce) (2024)

Gochujang Sauce: the spicy-sweet Korean sauce that goes with EVERYTHING. Also known as Bibimbap Sauce, it’s an essential Korean condiment. Easy to make and universally loved — it can be used as a spicy sauce or dip for just about anything!

What is Gochujang Sauce or Bibimbap Sauce?

Gochujang Sauce is a popular spicy sauce used in Korean cooking and food. The main ingredient is Gochujang or fermented Korean chili paste. On its own, Gochujang paste is thick and intensely flavored. It’s also an essential flavor base of Korean cuisine. When Gochujang paste is mixed with vinegar and sesame oil, it makes a smooth, pourable, bright, tangy, and spicy-sweet sauce. YUM!

Also known as Bibimbap Sauce, it’s commonly served with Bibimbap or Korean Rice Bowls. In fact, many Korean dishes with rice are served with Gochujang sauce on the side. It’s easy to adjust the spice level to any rice bowl. The sweet and spicy kick makes everything taste better. Drizzle small amounts all over. Mix the rice bowl and add more if you like!

In Korean households, Gochujang Sauce is a common all-purpose sauce. Mix together in 5 minutes and store in an airtight container. Similar to ketchup or sriracha, it can be used as a dip or sauce for just about anything.

Koreans call this favorite condiment Cho Gochujang. “Cho” means “vinegar,” meaning that vinegar has been added to thin out the sauce and add that special tang. You can even buy squeeze bottles of Cho Gochujang at the Korean market.

Don’t limit yourself to Bibimbap and Korean dishes. Drizzle on anything that needs a flavorful, spicy kick! Fried rice, scrambled eggs, omurice, avocado toast, french fries, nachos, hashbrowns, pizza, tacos, etc. Even shrimp co*cktail. Essential for spicy food lovers!

A Gochujang Sauce recipe that tastes good on everything!

Serve with:

• Bibimbap – Also known as Bibimbap Sauce, drizzle all over Bibimbap or your favorite rice bowl. A fried runny egg on top is a must! Also great with Hwe Dup Bap (Korean Sushi Salad Bowl) and Ground Beef Bulgogi Bowls.

• Korean BBQ – Use as a sauce for grilled meats. Swipe onto lettuce wraps, like Ssamjang.

• Dip – Serve with raw veggies like cucumbers, tomatoes, carrots, shish*to peppers, lightly steamed broccoli or cauliflower, etc. I grew up eating vegetables this way in my Korean American home. Koreans also use as a spicy dipping sauce for shrimp, boiled squid, and lobster in place of co*cktail sauce.
• Salad. Commonly used as salad dressings for Hwe Dup Bap or Bibimbap with a base of salad. Drizzle on top of any greens with a bowl of rice.

Ingredients:

• Gochujang. Korean fermented chili paste. Bright red with a thick, pasty texture, the flavor is spicy-sweet, savory, and little smoky. The fermentation process makes Gochujang truly special. Naturally vegan, the main ingredients are salt, soybeans, sweet rice, barley malt or rice syrup, and dried red chili powder.

• Vinegar. Essential for that bright and tangy flavor. Also to make it smooth and pourable. I alternate betwee Rice Vinegar and Apple Vinegar. The Rice Vinegar is more acidic and tangy. The Apple Vinegar is more fruity and floral. Also, white distilled vinegar works fine if you don’t have either.

• Sugar. Sweetness rounds out all the intense flavors of this sauce. Regular sugar works great. But maple syrup and honey add a slightly deeper flavor if you have it.

• Soy Sauce. Add more umami richness with a little bit of soy sauce. Note: do not use low-sodium soy sauce! I find it leaves behind a weird metallic taste.

• Sesame Oil. Makes Gochujang Sauce smooth and pourable. Also adds an aromatic fragrance and a unique, nutty flavor.

Instructions:

1. Mix. Add ingredients to a bowl and mix until smooth and runny.
2. Serve. Pour, drizzle, and dip this versatile sauce onto everything!

Variations:

• Add garlic. Add 2 minced garlic cloves for a deep, garlic flavor.
• Add sesame seeds. Add 1 Tbsp sesame seeds for a thicker texture and nutty flavor.

How to store:

Korean Gochujang Sauce keeps well in an airtight container in the fridge for 2-3 weeks. Make sure it’s tightly covered so it doesn’t dry out. Two ways to store:

• Glass Jar. Find a jar with a tight-fitting lid. Store in the coldest part of the fridge. When ready to use, remove from the fridge and stir. If it’s too thick, add more sesame oil to make it runny and pourable. If the flavor is flat, add a little more vinegar.
• Squeeze bottle. Double the recipe and add to a squeeze bottle. Make sure the tip is tightly covered.

More recipes with Gochujang:

• Gochujang Jjigae (Tofu Soup)
• Spicy Gochujang Chicken Thighs
• Gochujang Ground Pork Rice Bowls
• Slow Cooker BBQ Gochujang Pulled Pork
• Roasted Gochujang Chicken Drumsticks

More sauces and condiments:

• Ssamjang or Korean BBQ Dipping Sauce
• Chinese Chili Oil
• Korean Dumpling Sauce (Yangnyeom Jang)

Tags

condiment Dairy-free Gochujang Lettuce Wraps vegan Vegetarian

5 Comments

1. 

   Emily Barnes

   August 4, 2022 at 3:36 PM ·Reply

   Would this be good as a stir fry sauce? Rice, chicken, veggies?

   • 

     thesubversivetable

     September 7, 2022 at 9:31 AM ·Reply

     I’ve never tried it as a stir fry sauce, as it will probably easily burn (gochujang burns easily). But you could drizzle all over a rice bowl and mix it up while it’s hot. Or drizzle over chicken that’s been already cooked. Enjoy!

2. 

   Ken

   February 13, 2021 at 8:30 PM ·Reply

   
   This is my new favourite sauce, so good!

3. Pingback: My North Korean Grandmother's Braised Pork Belly | The Subversive Table

4. 

   Davin MacDobakd

   March 30, 2020 at 3:09 PM ·Reply

   Tasted great. Added fresh green onion and a little hoison (wife it a little spicy).