Bibimbap is actually a traditional Korean rice dish – this sauce is what you would expect to have it served with. The sauce is delicious with all sorts of Korean food and Asian stir fries. But don’t stop there: Bibimbap sauce is actually quite versatile in the kitchen. This tasty Korean condiment is delicious on everything from beef steak to eggs to veggies.
The heat in bibimbap sauce comes from gochujang, a spicy chili paste with earthy and pungent undertones. It’s the primary ingredient in bibimbap sauce, so those flavors shine through with other exotic flavors like sesame oil and soy sauce.
This is a bold sauce – one of the reasons it works so well with red meat. Steaks hold their own with the robust flavors here. It can be smothered on meat before cooking, used for marinating fish, or even just served as a dip for your favorite starter.
On storage: This recipe will keep in a jar (refrigerated) for up to two weeks. Or, to keep it longer, try freezing it in ice cube trays for quick use in stir-fries or rice dishes.
See it being made:
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- Homemade Gochujang: We simplify the process to make this sauce a close approximation of the authentic thing.
Korean Bibimbap Sauce
- ¼ cup gochujang chili paste
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 1 tablespoon sugar
- 1 teaspoon vinegar
- 1 tablespoon soy sauce
- 1 clove garlic
- Crush the garlic until smooth.
- Combine all of the ingredients and chill in the refrigerator for 1 hour prior to use.
- Use immediately!