The spicy sauce that makes everything taste better: Korean Gochujang Sauce! Also known as Bibimbap Sauce, this bright red flavorful sauce is essential with Bibimbap or any Korean rice bowl. The spicy dipping sauce that gives everything a delicious kick of flavor!
What is Gochujang Sauce?
Gochujang Sauce is a spicy-sweet Korean condiment drizzled on top of rice bowls and used as a dipping sauce. It’s also known as Bibimbap Sauce because you’ll often find it at Korean restaurants in a tall squeeze bottle served with Bibimbap.
The main ingredient and flavor base comes from Gochujang or fermented Korean chili paste. One of the essential flavors of Korean food, it’s thick, dark red, and full of spicy heat and rich umami flavor. (If you are new to this ingredient, check out my beginner’s guide What is Gochujang?)
In Korean cuisine, Gochujang Sauce is enjoyed multiple ways. Similar to ketchup or ranch dressing, it can be a dip, sauce, or salad dressing. Gochujang Sauce can be drizzled over Bibimbap or any kind of rice bowl. Or as a dipping sauce with veggies (cucumber, tomatoes, carrots, shishito peppers), meat (boiled chicken or beef), and seafood (shrimp cocktail or squid).
In Korean, this bright red sauce goes by the name “Cho Gochujang” because it’s mixed with vinegar. You only need a few simple ingredients to make this easy Korean sauce. Note: the flavor is not just spicy. It’s also savory, slightly sweet, rich, and vibrantly tangy.
In the modern kitchen, Gochujang Sauce can be enjoyed with anything that needs a the perfect balance of spicy, sweet, and savory flavors. Add as much or as little spice as you like! Use it like a hot sauce for a spicy kick with scrambled eggs, avocado toast, french fries, nachos, hashbrowns, pizza, tacos, and everything else!
Ingredients:
- Gochujang (affiliate). Korean fermented chili paste. An essential Korean ingredient. The flavor is spicy, savory, and little smoky and sweet. Look for it at Korean markets or Asian grocery store. Or in the international food aisles at regular grocery stores.
Gochujang comes in different spice levels. Sometimes, it’s labeled with words (not spicy, medium spicy, very spicy). Other times, there’s a spice level rating from 1-5.
- Vinegar. Essential for that bright and tangy flavor. Also to make it smooth and pourable. I alternate between 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. Regular white granulated sugar works great. Can be swapped with pure maple syrup or honey.
- 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.
How to make Bibimbap Sauce:
- Mix. Add ingredients to a medium bowl and mix until smooth and runny.
- Serve. Pour, drizzle, and dip this versatile sauce onto everything!
Serve with:
- Bibimbap. Drizzle all over Bibimbap or your favorite rice bowl. A fried runny egg on top is a must!
- Korean BBQ. Use as a sauce for grilled meats. Swipe onto lettuce wraps, like Ssamjang.
- Raw veggies. Serve with raw veggies like cucumbers, tomatoes, carrots, shishito peppers, lightly steamed broccoli or cauliflower, etc. I grew up eating vegetables this way in my Korean American home.
- Seafood. Spicy gochujang sauce tastes great with shrimp cocktail, boiled squid, and lobster. Serve in place of cocktail sauce.
- Salad. Commonly used as salad dressing for Hwe Dup Bap. Drizzle on top of any greens with a bowl of rice.
Variations:
- Add garlic. Add 2 minced garlic cloves for a garlicky kick.
- Add sesame seeds. Add 1 Tbsp sesame seeds for a thicker texture and nutty flavor.
How to store:
Leftover 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.
- 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. Shake before drizzling!
FAQ:
Gochujang Sauce is similar to Sriracha because they are both spicy. But they are not the same. The flavor is quite different. Gochujang Sauce is more spicy, tangy, and sweet than Sriracha.
To find out if your brand of Gochujang is gluten-free, look at the ingredient list. Every brand differs. Some contain small amounts of wheat flour or malt barley, which contain gluten.
Gochujang is an essential ingredient in Korean cooking. A scoop of raw Gochujang can be added to make soups, stews, fried rice, tteokbokki, Spicy Chicken Rice Bowls, and meat dishes like Gochujang Chicken. Look at the list below for more inspiration.
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:
Love Korean Food? Check out my Beginner’s Guide to Korean Food.
Easy Korean Gochujang Sauce (Bibimbap Sauce)
Ingredients
- 1/4 cup Gochujang Korean fermented chili paste
- 2 Tbsp rice vinegar (white vinegar also works)
- 1 Tbsp sugar (honey or maple syrup also work)
- 1 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 tsp sesame seeds *optional (don't add if storing in a squeeze bottle)
Instructions
Notes
- 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:Â
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- Glass Jar. 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.
Would this be good as a stir fry sauce? Rice, chicken, veggies?
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!
This is my new favourite sauce, so good!
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Tasted great. Added fresh green onion and a little hoison (wife it a little spicy).