⭐ 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!
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. You can even make your Korean chili paste!
- 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.
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.
🥡 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
🥗 Other Dips & Appetisers
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- 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.
- 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.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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