Go Back
Bowl of mild vegan bibimbap sauce with soy sauce, gochujang, and sesame—perfect for Korean-style rice bowls and salads

Korean-Style bibimbap Sauce with Gochujang｜Mild & Vegan

by Vegin Vegan Vegun!
A mild bibimbap sauce with gochujang & soy sauce. Less spicy, naturally umami & versatile—perfect as salad dressing, tofu topping, or bibimbap.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 minutes
Total Time 3 minutes
Course sauce
Cuisine Korean
Servings 2 bibimbap

Equipment

  • Bowl
  • Spoon

Ingredients
  

  • 2 tablespoon soy sauce
  • 2 tablespoon ground sesame seeds
  • 1 tablespoon toasted (dark) sesame oil
  • 1½ teaspoon sugar
  • ½ teaspoon gochujang Bibigo brand recommended
  • grated garlic a little, to taste

Instructions
 

  • Mix the ingredients: In a bowl, combine all the ingredients until smooth.
    2 tablespoon soy sauce, 2 tablespoon ground sesame seeds, 1 tablespoon toasted (dark) sesame oil, 1½ teaspoon sugar, ½ teaspoon gochujang, grated garlic
  • Taste and adjust: Add a little more soy sauce for saltiness, ground sesame seeds or sugar for sweetness, or gochujang for extra heat, according to your preference.
  • Server: Use as a bibimbap sauce or as a dressing for a Korean-style wakame & bean sprout salad. You can also drizzle over tofu and fresh greens for a quick salad bowl.

Notes

  • This sauce is versatile: works for rice bowls, tofu salad bowls, and simple Korean-style vegetable salads.
  • Store leftovers in an airtight container in the fridge for up to 1 week.
  • Adjust garlic and gochujang to match your preferred spiciness.
Keyword bibimbap dressing, Japanese bibimbap sauce, Korean sauce, Korean-style salad dressing, mild bibimbap sauce, sesame bibimbap sauce, soy sauce bibimbap, tofu dressing, vegan bibimbap sauce, versatile Korean dressing