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Ultimate Bibimbap Sauce, 4 Ways!


Ultimate bibimbap sauce recipe in four ways! Here, you will find four styles of delicious Korean bibimbap sauce. 

It covers spicy to non-spicy bibimbap sauce and classic to funky flavor!

As each sauce has a unique flavor profile, you can choose one according to your preference and pair it with your favorite bibimbap ingredients!

Bibimbap sauce, 4 ways

Bibimbap is so popular everywhere! It seems like everyone is making it at home nowadays. 🙂 OK. Maybe not everyone…

I’m pretty confident that you already know what bibimbap is, but in case you’re new to this dish, I will briefly explain it.

What is Bimbimbap

Bibimbap is a bowl of steamed rice served with various vegetables (fresh or sautéed), some protein (red meat, chicken, tuna or tofu) and the sauce. To eat, you first mix all the ingredients with a spoon thoroughly.

I have two bibimbap recipes here if you want to see them visually. Bibimbap and Dolsot bibimbap

These are prepared with slightly different ingredients with slightly different techniques, so it’s worth reading about them!

What is Bibimbap Sauce

Now that I explained what bibimbap is, defining bibimbap sauce just got much easier.

Bibimbap sauce is a sauce used in bibimbap before you mix everything. While each bibimbap ingredient plays a part in giving bibimbap flavor, I think the most important flavor note comes from the sauce.

Commonly bibimbap sauce is made with spicy gochujang (Korean chili paste). Some people might call it Korean hot sauce for bibimbap or Korean red sauce for bibimbap because it looks red and is a tad spicy.

But as I briefly noted at the beginning, today I want to show you how to make 4 different styles of bibimbap sauce, including the classic one.

These sauces all taste different and some go better with certain ingredients. Anyway, let’s continue.

4 bibimbap sauces in glass containers

How to Make Korean Bibimbap Sauce

*Each of the sauces below are enough for 12 to 15 servings. 

**If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list. 

Classic Gochujang Bibimbap Sauce

Some people make bibimbap with just plain gochujang, but that’s just a big NO for me. I love adding some extra flavor! This classic gochujang bibimbap sauce is slightly sweet, zingy and nutty. It’s hugely addictive!

Many people around the world already tried and loved my “gochujang bibimbap sauce”. This recipe is a larger batch of my original bibimbap sauce recipe.

This classic sauce goes well in any kind of bibimbap bowl. Just note that it’s a bit spicy!


  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup toasted sesame oil
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup toasted sesame seeds
  • 4 tsp vinegar, apple cider vinegar or rice vinegar
  • 4 tsp minced garlic


Combine all ingredients in a bowl and mix them well.

Funky Doenjang Bibimbap Sauce

I think this doenjang bibimbap sauce might be quite new to many of you. It’s certainly not a mainstream sauce, but nonetheless, it’s a great bibimbap sauce!

Its key ingredient is doenjang (Korean soybean paste, also known as Korean miso paste). So you can expect some funky and slightly pungent flavor!

I think this sauce goes well with vegetarian bibimbap where you use lots of vegetables and tofu. It’s also not spicy.


  • 1/2 cup doenjang (Korean soybean paste)
  • 1/4 cup water
  • 1/4 cup toasted sesame oil
  • 1.5 Tbsp honey
  • 2 Tbsp toasted sesame seeds
  • 1 Tbsp minced garlic


Combine all ingredients in a bowl and mix them well.

Bibimbap sauces

Meaty Gochujang Bibimbap Sauce

This meaty gochujang bibimbap sauce is essentially stir fried gochujang with some ground meat. It’s a great condiment to have because it can really save your meal prep time.

It is also a popular dipping sauce for ssambap (Korean rice lettuce wrap) as well.

As a bibimbap sauce, this sauce is not as runny as the other sauces here. Also, this bibimbap sauce requires slightly more preparation than the rest of the sauces here, so I will refer you to check out my instructions from here – stir fried gochujang.

Kid Friendly Soy Sauce Bibimbap Sauce

I love my bibimbap so much, but until recently I didn’t make it as often as I would like. Because, my little girl can’t handle the spicy food well yet. Then I thought why not make a non-spicy bibimbap sauce for her!? I should have thought of it sooner. LOL.

Anyway, this bibimbap sauce is without gochujang and is not spicy. It’s a great sauce for anyone who does not tolerate spicy food well. I based this sauce on my Korean pan fried tofu recipe. How handy!


  • 1/2 cup soy sauce, regular
  • 4 tsp sugar
  • 4 tsp toasted sesame seeds
  • 2 tsp toasted sesame oil
  • 1 tsp minced garlic


Combine all ingredients in a bowl and mix them well.

How to Store Bibimbap Sauce

Store each sauce in a seperate air tight container and refrigerate. Generally, it’s good for 1 to 2 weeks. (It could last longer, but I would recommend you to do a brief sniff test and a quick tasting to be extra cautious.)

Make sure you only use a clean spoon when getting the sauce out.

Stir the sauce well with a spoon prior to use.

Bibimbap sauce, 4 ways

Ultimate Bibimbap Sauce, 4 Ways

Make easy Korean bibimbap sauce in 4 different ways. Spicy to non-spicy and classic to funky flavors. I've got you covered for your bibimbap pleasure!
5 from 6 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: bibimbap, sauce
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 to 15
Author: Sue | My Korean Kitchen



  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup toasted sesame oil
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup toasted sesame seeds
  • 4 tsp vinegar , apple cider vinegar or rice vinegar
  • 4 tsp minced garlic




  • Choose your choice of sauce. Combine all ingredients in a bowl and mix them well.


  1. For meaty gochujang bibimbap sauce, refer to this page for ingredients and instructions.
  2. For storage information, read through the post above.
Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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16 thoughts on “Ultimate Bibimbap Sauce, 4 Ways!”

  1. I made the classic sauce and it was delicious! The recipe yielded more sauce than I had expected (it filled a squeeze bottle with some leftover), so after making bibimbap for dinner I had plenty of sauce leftover. I think next time I’ll make a half batch, but until then I’m not letting any of this delicious sauce go to waste (it pairs well with plain tofu and veggies). Thank you for this recipe!

  2. We are on a low carb diet, so instead of rice we substituted cauliflower rice.
    It needs to be well cooked and drained until almost dry. But it worked beautifully

  3. My husband made your recipe last night and it was wonderful. Truly tasted like we were visiting our friends in Changwon. We will be making larger batches of the Dolsot Sauce.

  4. Thank you for the kid friendly version! I too have not been cooking bibimbap for a while since my 4yo niece eats with us. Now that I’ve found this, I can start making bibimbap again!


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