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)
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⭐ Why This Recipe is a Star
- Gochujang Aioli is creamy, spicy, tangy and delicious: Perfect with sides such as fried calamari or SPAM fries.
- 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
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?
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
- 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.
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
Yes. You won't make Gochujang Aioli but the resulting sauce will still be delicious as a dip or spread.
🥗 Other Dips & Appetisers
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!
Gochujang Aioli
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
Nutrition
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