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    Home » 5 or less ingredients

    Published: Nov 21, 2022 · Modified: Feb 28, 2023 by Zen · This post may contain affiliate links.

    Gochujang Aioli

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    Jump to Recipe Print Recipe

    Gochujang Aioli, or Gochujang Mayonnaise, is an easy, creamy dip made in minutes! It's the perfect sauce for a range of appetisers and side dishes such as crudites or luncheon meat fries! (GF)

    Dipping a SPAM fry into a bowl of Gochuajng Mayonnaise Sauce.
    Jump to:
    • ⭐ Why This Recipe is a Star
    • 🥘 Ingredients
    • 📖 Variations & Substitutes
    • 🔪 Step-by-Step Instructions
    • 🥡 How to Store
    • 👩🏻‍🍳 Expert Tips
    • 💭  Recipe FAQs
    • 🥗 Other Dips & Appetisers
    • Gochujang Aioli

    ⭐ Why This Recipe is a Star

    1. Gochujang Aioli is creamy, spicy, tangy and delicious: Perfect with sides such as fried calamari or SPAM fries.
    2. It's super easy to make: you literally stir the ingredients together and it's done in under 5 minutes!

    Note: if you like this recipe, you'll love Korean Broiled Salmon with Gochujang Glaze!

    🥘 Ingredients

    A box of Gochujang above a teaspoon of vinegar and a cup of mayo.

    You only need 3 simple ingredients for this Asian dipping sauce:

    • Gochujang: this is widely available in large supermarkets now but if you can't find it, you can get it at the Asian grocery store, or use 1 of these Gochujang substitutes.
    • Vinegar: I use rice vinegar but you can substitute with lemon juice, white wine or apple cider vinegar.
    • Mayonnaise: I find Kewpie mayo provides a more savory sauce, but Korean mayo is a close substitute. You can also use regular American mayo or homemade aioli as a base. Some people like to replace with sour cream or Greek yoghurt for a lighter sauce.

    Note: in fact, gochujang goes so well with cream that it can be used to make gochujang pasta. If you don't have Mayo, you can make 5-min Gochujang Butter instead!

    What is Gochujang?

    A tablespoon of Gochujang next to some red chili flakes.

    This fermented red chili paste is a staple in Korean cooking and used in many Korean banchan.

    Made of gochugaru red chili powder (고추가루), glutinous rice powder (menu powder), fermented soybeans, salt and sometimes sweeteners, it's a little spicy, a little sweet and pungent.

    📖 Variations & Substitutes

    • To make spicier: add more Gochujang or add some gochugaru flakes.
    • To up the flavor: add in some minced garlic

    🔪 Step-by-Step Instructions

    Adding a teaspoon of Gochujang Korean red pepper sauce into mayonnaise.
    1. Add the Korean Gochujang pepper sauce to the mayonnaise and mix till well-combined.

    Tip: you will need to scrape down the teaspoon as Gochujang is a thick paste that will stick to the spoon.

    Stirring vinegar into Gochujang and aioli.

    2. Stir in the vinegar. If you don't have it, don't sweat it but the acidity will help lift the Gochujang Aioli, which can be a bit heavy and creamy.

    Tip: if you want it spicier, stir in some Korean gochugaru red pepper flakes.

    🥡 How to Store

    Extra sauce can be kept in an airtight container in the fridge for about 5 days, if using commercial mayonnaise. Make sure to use a clean spoon to scoop each time!

    If using homemade mayonnaise or aioli, don't keep for more than 1 day as the raw egg yolks may go bad.

    You will need to stir it before using as it may separate in the chiller.

    👩🏻‍🍳 Expert Tips

    Tip #1: This Korean dip is great as a dip for wedges, chicken nuggets, vegetable sticks etc. It can also be used as a spread in sandwiches (Korean Kimbap sandwiches!), burgers, hot dogs and wraps, mixed into minced hard boiled eggs, avocado and salmon or as a marinade for meat (before grilling.)

    Tip #2: You can make your own homemade mayo by mixing 4 egg yolks with the juice of 1 lemon (and zest), 1 teaspoon of salt, minced fresh garlic and 4/3 cups of olive oil.

    💭  Recipe FAQs

    Can I use Sriracha instead of Gochujang?

    Yes. You won't make Gochujang Aioli but the resulting sauce will still be delicious as a dip or spread.

    Close-up of someone dipping a SPAM fry into Gochujang Aioli.

    🥗 Other Dips & Appetisers

    • Someone dipping a cracker into a bowl of spicy coconut tuna curried dip.
      Curried Spicy Tuna Dip (4-ingredients)
    • A bowl of Philadelphia cream cheese with egg, garlic and green chillies.
      Easy Philadelphia cream cheese dip recipe (garlic)
    • A box of SPAM fries with sauce in the background.
      Spam fries (2-ingredients)
    • A bowl of olive and cream cheese dip with crackers around it.
      5-min Cream Cheese Olive Dip Recipe

    Enjoyed this easy Gochujang Mayo Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this Asian dipping sauce, please consider supporting it by buying me a coffee! 🙂 (No obligation though!) Thank you and have a great day!

    Close-up of someone dipping a SPAM fry into Gochujang Aioli.

    Gochujang Aioli

    Zen
    This makes enough to go with 1 can of Spam Fries.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 1 min
    Cook Time 1 min
    Course Appetizer, Side Dish
    Cuisine American, Fusion, korean
    Servings 4 people
    Calories 97 kcal

    Ingredients
      

    • ¼ Cup Mayonnaise I like to use Japanese Kewpie Mayonnaise which is a little more savoury than regular, but your typical mayo will do too. (You can add a bit of sugar and chicken stock powder to it for homemade Kewpie.)
    • 1 teaspoon Korean Gochujang Sauce
    • 1 teaspoon Rice Vinegar Or to taste- it helps balance the creaminess of the sauce. Substitute: white wine vinegar or apple cider vinegar.
    • 1 Pinch Gochugaru flakes Optional, if you want to make it spicier.

    Instructions
     

    • Stir the Gochujang into the mayonnaise, being sure to scrape every last bit of the spoon.
    • Stir the vinegar into the Gochujang Mayo. If using, mix in the minced garlic.

    Notes

    To make the Gochujang Aioli more spicy, use more Gochujang or add some red chili flakes.
    Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

    Nutrition

    Calories: 97kcalCarbohydrates: 0.5gProtein: 0.2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 90mgPotassium: 8mgFiber: 0.01gSugar: 0.2gVitamin A: 19IUVitamin C: 0.2mgCalcium: 2mgIron: 0.04mg
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    Greedygirlgourmet eating 2 sandwiches in Scotland

    Hi I'm Zhen also known as GGG! I couldn't boil water till I was 18 but after living abroad (in St. Andrews then London) for 11 years and having to cook for myself, I now love cooking for friends and family. Learning to cook late, I make sure my recipes go into enough detail for those new to Asian cuisine or who love a test kitchen approach to cooking!

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