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Bibimbap Sauce

This homemade bibimbap sauce balances spicy gochujang, sweet honey, savory garlic, nutty sesame oil, and bright rice vinegar. Ready in just 5 minutes, it makes 8 servings and stores in the refrigerator for up to three weeks.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Sauces and Condiments
Cuisine: Korean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons gochujang Korean red chili paste
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or sugar
  • 2 cloves garlic minced
  • 1 teaspoon toasted sesame seeds

Equipment

  • Small mixing bowl
  • Whisk or spoon
  • Measuring spoons
  • Garlic press or mincer
  • Glass jar for storage

Method
 

  1. Measure out all ingredients and have them ready.
  2. Spoon the gochujang into a small mixing bowl.
  3. Pour in the sesame oil and whisk to combine.
  4. Add the rice vinegar and mix until smooth.
  5. Stir in the honey until fully dissolved.
  6. Add the minced garlic and stir vigorously for about one minute.
  7. Taste and adjust seasoning: add more gochujang for heat or more honey for sweetness as desired.
  8. Sprinkle in the toasted sesame seeds, transfer the sauce to a clean glass jar, seal, and refrigerate for up to three weeks.

Notes

Let the sauce rest for 10 minutes before using to allow flavors to meld. Use as a dip, marinade, or sauce base for rice bowls and vegetables.