Bibimbap again (vegan)

It is one of my favourite meals. Traditionally it has meat and/or egg too but just like Koreans make it seasonal, I adjust protein and veggies to suit what's available (can include mushrooms, spinach, beansprouts etc, often sauuteed or steamed then drizzled with a little seasame oil). Always have some greens and the hot sauce : 

Gochujang hot sauce for bibimbap

4 tablespoons gochujang (Korean red hot pepper paste)
2 tablespoons sesame oil.
2 tablespoons brown sugar/alternative (or nashi pear, pureed).
1 tablespoon soy sauce.
1 tablespoon water.
2 teaspoons rice vinegar.
2 teaspoons minced garlic (2 cloves)
1 tablespoon toasted sesame seeds (optional)