If you've been to a Korean restaurant, chances are this sauce was on the table. I think of it as a Korean sriracha sauce. It makes almost every Korean dish better. It's spicy, but not over-the-top spicy. The main ingredient is gochujang (or kochujang) fermented red pepper paste, a staple in Korean cooking. This only takes a couple of minutes to make. It's simply a matter of whisking together the ingredients, and it's ready to serve.

Ingredients:

• gochujang (kochujang) red pepper paste
• toasted sesame oil
• rice vinegar
• soy sauce -- I use low sodium
• fresh garlic, minced
• brown sugar
• toasted sesame seeds (optional)

view on Amazon:  gochujang (Korean red hot pepper paste), toasted sesame oil,  low sodium soy sauce, gluten-free soy sauce, rice vinegar, organic toasted sesame seeds

Combine the ingredients in a small bowl, whisk them together, and refrigerate. I've seen this sauce made both with and without the added sesame seeds--it's good either way.

Serve this sauce with Korean tacos, sandwiches, bibimbap rice bowls, or as a side with any Korean meal. This sauce is always on the table with my other Korean recipes:

• Korean Beef Bulgogi
• Korean "Beef" Bulgogi (vegan)
• Korean Spicy Scallion Salad
• Korean Sticky Chicken
• Korean Spicy Pork
• Korean Beef Short Ribs
• Korean Kimchi Slaw
• Korean Glass Noodles with Vegetables
• Spicy Mayo Sauce

Korean restaurants often serve this sauce in a condiment squeeze bottle for convenient dispensing at the table. The sauce will keep for at least 2 weeks, and the bottle will fit in your fridge door with other condiments. (NOTE: If you're using a condiment bottle, omit the sesame seeds and finely mince the garlic--otherwise they will clog the opening in the lid.) I labeled this bottle for easy identification on a buffet table.

• view on Amazon: condiment squeeze bottle, chalkboard labels and pen

Perfect for Korean Bibimbap and noodle bowls. I periodically prepare lunch for the hungry crew at my sons' company Less Annoying CRM located in downtown St. Louis. This Bibimbap Sauce was among the condiments included on a make-your-own Korean rice or noodle bowl buffet. I served it along with homemade Spicy Mayo Sauce, Everyday Korean Sauce, and store bought Sriracha and Gochujang (Korean chili paste). 

• Find all of my Korean recipes from that buffet here: 
  Korean recipe index

This easy, tasty condiment is a must with any Korean meal.

Make it a Yummy day!

Monica

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Korean Spicy Bibimbap Sauce

By Monica              Servings: makes 3/4 cup

Ingredients

• 4 tablespoons gochujang (Korean red hot pepper paste)
• 2 tablespoons toasted sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 teaspoons rice vinegar
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon toasted sesame seeds (optional)

Directions

Whisk ingredients together until combined. Cover and refrigerate for up to 2 weeks. Leftovers may be frozen.

Use sauce as a condiment for Bibimbap and other Korean dishes. Serve in a small bowl or a condiment squeeze bottle.

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