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A spoon dips into a bowl of bibimbap sauce.
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Simple Korean Bibimbap Sauce Recipe

Sweet, savoury and SPICY, this easy bibimbap sauce is ready to add a burst of flavour heat to your favourite Korean recipes. Try it with your next bibimbap rice bowl, spicy rice cake skewers and so much more!
Course Condiment
Cuisine Korean
Prep Time 1 minute
Total Time 1 minute
Servings 1 Serve
Calories 134kcal
Cost $5

Ingredients

Instructions

  • In a small dish, add the gochujang, garlic, sugar, plum syrup (or brown sugar and lemon juice), sesame oil and rice wine vinegar. Mix together until combined.
    2 tbsp Korean hot pepper paste / gochujang, 1 tbsp garlic, 1 tbsp sugar, 1 tbsp plum syrup, 1 tsp sesame oil, 1 tsp rice wine vinegar
  • Use straight away over bibimbap bowls, or store in the fridge in an airtight container for up to 2-3 weeks until you're ready to use it!

Video

Notes

  • Tweak to Taste - Feel free to taste the sauce and add more of any ingredient to get it just how you like it.
  • Storage - Store bibimbap sauce in an airtight container in the fridge for 2-3 weeks, or in the freezer for 2-3 months.
  • Make it Extra Spicy - Add 1 tsp gochugaru chilli flakes (to start - add more if you know you like it really spicy).
  • Make it Funky - Add extra umami flavour with the addition of soy sauce, Korean miso paste (doenjang) or Japanese miso paste.
  • Add Savouriness - Add toasted sesame seeds or gomashio sesame salt (whole or ground) to taste. 

Nutrition

Calories: 134kcal | Carbohydrates: 24g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 3113mg | Potassium: 204mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 64IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 0.4mg