Stir Fried Gochujang and Simple Bibimbap

Stir Fried Gochujang1

Today’s post is about a multi purpose condiment “stir fried gochujang”(볶은 고추장). I made this about 3 weeks ago, and since then every time I don’t feel like accomplishing my kitchen duty, it has been a great help. Busy working ladies and gentlemen would love to have this in their fridge, especially if you love Bibimbap. Do you like the idea so far? :)

Stir fried gochujang is literally stir fried gochujang and you add it on some cooked red meat (pork or beef mince) and cook them together a bit . Once you make fair amount of it, you can store it in the fridge for up to 2-3 months. You can use it as a dipping sauce for wrapped meat in lettuce or ddeokbokki sauce or bibimbap sauce.

In my case, I used it as a bibimbap sauce and it was very convenient indeed.

Stir Fried Gochujang4

My simple Bibimbap – rice with stir fried gochujang and radish sprouts

Ingredients (as a 15 serving bibimbap sauce)

  • Gochujang – 3/4 cup
  • Honey – 1 tsp
  • Water – 3 tbsp
  • Minced pork or beef – 200 g
  • Sesame oil – 1/2 tsp

Sauce for the pork (mix these in a bowl)


Stir Fried Gochujang steps

  1. Rinse the pork in cold water.
  2. Marinate the pork with the sauce and leave it for 5 minutes.
  3. Pre heat the wok and add the sesame oil.
  4. Add the pork and stir it well so the meat doesn’t clot.
  5. Add the gochujang, honey, water and stir it well.
  6. Turn the heat off in 3 minutes.

Stir Fried Gochujang3

I keep it in a container in the fridge, with the lid on of course (You need to cool it down, before you put it in).

Stir Fried Gochujang2

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Stir Fried Gochujang with Pork
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: Korean
Serves: 15
  • Ingredients (as a 15 serving bibimbap sauce)
  • Gochujang – ¾ cup
  • Honey – 1 tsp
  • Water – 3 tbsp
  • Minced pork or beef – 200 g
  • Sesame oil – ½ tsp
  • Sauce for the pork (mix these in a bowl)
    -Soy sauce – ½ tsp
    -Refined rice wine (cooking wine) – 1 tsp
    -Minced garlic – ½ tsp
    -Ginger powder – ¼ tsp
    -Pepper – 3 sprinkles
  1. Rinse the pork in cold water.
  2. Marinate the pork with the sauce and leave it for 5 minutes.
  3. Pre heat the wok and add the sesame oil.
  4. Add the pork and stir it well so the meat doesn’t clot.
  5. Add the gochujang, honey, water and stir it well.
  6. Turn the heat off in 3 minutes.


About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!


  1. Hi!
    Thank’s for this quick-easy-delicious recipe. What I did is, I ate this with iceberg lettuce instead of rice. Surprisingly good! It’s like a fusion of San Choy Bau and Bibimbap

  2. I’ve been looking all over for the name of the sauce that I can use to make bimbibap! Thanks so much! Where do you find the sauce (i.e. does Whole Foods have it)?

  3. Hi hi,

    Great blog, you’re doing a wonderful thing by sharing with everyone your Korean recipes. I’m Chinese living in Taiwan, and I love Korean food.

    I hope to see you expand the “quick food” section hehe.



  4. singaporean says:

    do you need to keep the sauce in kimchi refrigerator or just a normal fridge? what should the temp be about?

    do you need to heat up the sauce or can you just consume it from the fridge?

    • Wow, do you have kimchi fridge at your home? Lucky you! You must love Korean food so much. Anyway, well I don’t have Kimchi fridge at home, so I can’t tell you the temperature it should be kept.
      But the sauce does not need to be heated before you use it again. Just use it straight from the fridge.

  5. Hi Sue,

    I must say your recipes look really tempting! My hubby and I always have a deep liking for korean cuisine. Your website really help loads in me making korean dishes for my hubby!

    Thanks loads!!

  6. Glad to find yr blog. It seems to be lots of new information you’ve discovered.

  7. Hi! I found your site while looking fro a recipe for Bi Bim Bap and I fell instantly in love with it. I love all your recipes and your photos are beautiful!

  8. Hi Sue!! I just recently discovered your site and I love it!! It has so much fun information and beautiful pictures! I just tried this recipe and it was super easy to make and tastes sooo good!! When I go to the Korean supermarket now, I’ll be buying a bigger Gochujang paste! Thank you for all of your hardwork!!!

  9. Lucas Kajok says:


    We all enjoyed your Simple Bibimbap. It’s delicious! I made double the recipe and have heaps on hand for those days when I don’t feel like cooking or just for the sake of having something yummy to eat.

  10. Hi Sue,
    How are you? Long time I didn’t visit your blog. Those look yummy. Can I subtitute for chicken instead of beef or pork?

    Anyway about the cookbook cradle of flavour, I did review it at . I also reviewed other cookbooks at , ,


  11. Chelsea Eum says:

    Hi! I just wanted to say Thanx! My husband is Korean, and since I found your blog, I’ve been able to find recipes that still look good to me, (an American) and those that I know he’d love to have. ^_^
    Most of the ingredients from your site are pretty easy to find in the states, so this is great!!
    One question: Some of your recipes don’t have the time it takes to make them on it, is there anyway you can modify them? (My husband and I are both college students, and I don’t want to start making something that may take longer than I thought!)
    I admire your energy and creativity!! ^_^

  12. does anyone know how lond this will last in the fridge?

    • You can store it for 2-3 months in a air tight container. Though, I would keep monitor it every couple of days, just in case. 😉

  13. Hi baobaighost,

    I think this recipe and the sauce you bought are different in terms of main ingredients they used, but a bit similar in its usage.
    The paste I used for this recipe is Gochujang (chili paste) and yours is Doenjang (soybean paste). So they are different.
    However I think you can use both gangdoenjang pastes as a bibimbap sauce, dipping sauce, and you can even make some thick stew with them. As far as I know, they have quite a salty taste, so you need make sure not to pour out too much at once. :)
    Take care,

  14. baobaighost says:

    Thanks for posting this! Because I bought two packs called “Traditional Gangdoenjang sauce” and “Pond Snail Gangdoenjang sauce” and I was thinking how I should prepare it even though there are the pictures on the packs. Are your recipe and the packs I bought similar or the same? Thanks!

  15. Thanks Lillian, emily, beloved, and Sally
    Your supportive words are what make me work even harder on this blog. :)

    Beloved, I haven’t had Jajangmyun since I posted that recipe. Good to hear that you liked it. I consider blogging and cooking as my full time job at the moment. That’s how I can post so frequently. :)

  16. Wow… this looks delicious! It’s an added plus that the sauce can last 3 months!!!

  17. Yum! I can’t wait to try this one. You’re amazing; I don’t know how you post so frequently. I cook Korean food everyday and I can barely keep up with you. I just made your fabulous jajang myun tonight only I made jajang bap instead. Came out GREAT! Thanks!!!

  18. Just wanted to say I love your blog!

  19. I really cannot tell you how glad I am that I found your blog. Thank You for putting so much effort into it. It is truly appreciated!!!

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