Gochujang mayo is a deliciously spicy condiment that adds a touch of warm and smoky sweetness to any meal. It’s perfect for burgers, sandwiches, dipping sauces and salad dressings.
Best of all? It takes only one minute to make, and you only need a handful of pantry ingredients.
The key to achieving spicy perfection in this gochujang mayonnaise is, of course, the gochujang paste. It’s a Korean red chilli paste with a unique blend of sweet, savoury, and spicy flavours. It’s a must-have ingredient for spicy food lovers, but don’t worry if you’ve run out! I also suggest a few delicious alternatives.
Why you’ll love gochujang mayo
This gochujang mayo is a delicious combination of creamy, sweet and spicy (aka swicy) that you’ll want to put on everything.
And there are more reasons to love this spicy Korean mayo:
- Quick and easy: This gochujang mayonnaise is ridiculously easy to make. Simply grab your ingredients and mix – it takes less than a minute.
- Ultimate pantry convenience: A pantry-only ingredient list offers the ultimate make-it-anytime convenience.
- Delicious and versatile: The flavour combination of spicy Korean gochujang, sweet and smoky maple syrup, nutty sesame oil and mild rice wine vinegar makes this Korean mayo sauce irresistibly flavourful and super versatile. Perfect for burgers, sandwiches, dipping sauces and salad dressings.
Gochujang mayo ingredients and substitutes
This Korean mayo dipping sauce is my go-to dip for anything crunchy. It’s rich and creamy, a little sweet, and as spicy as you like it – I like mine pretty hot. And the gochujang mayo recipe is also very flexible, so adjust the ingredients to suit your pantry and palate.
- Mayonnaise: No surprise here, but mayonnaise forms the base of this spicy Korean mayo sauce. I use Kewpie or Korean rich mayonnaise. Both use egg yolk only to create a rich and creamy sauce that is both intensely savoury and sweet. But you can use what you have with a few minor recipe adjustments.
- For very tangy mayonnaise: Omit the rice wine vinegar and add a pinch of salt. Add more maple syrup to taste.
- For regular mayonnaise: Add an extra teaspoon of maple syrup for sweetness, an extra half a teaspoon of toasted sesame oil for a richer mouthfeel, and a pinch of salt to boost the savouriness.
- Gochujang paste: Gochujang is a spicy, sweet, and savoury Korean red pepper paste. It’s available in different levels of spiciness, so adjust the amount based on your spice level preference. Gochujang paste is not the same as bibimbap sauce (sometimes labelled gochujang sauce). If you don’t have gochujang paste, try my homemade gochujang substitute or any other option from the list that suits your pantry. Sriracha also makes a delicious spicy mayo dipping sauce.
- Maple syrup: The smoky sweetness of maple balances the spiciness. You can also use light brown sugar or omit it.
- Toasted sesame oil: It adds an earthy nutty flavour to balance the intensity of the heat.
- Vinegar: Rice vinegar (or rice wine vinegar) adds a subtle acidity to the mayo sauce. But you can also use white wine vinegar, apple cider vinegar, or lime juice. If you’re not using a rich-tasting Asian mayonnaise, have a taste of your mayo first. If it’s very tangy, leave the vinegar out.
How to make gochujang mayonnaise
Gochujang mayo is an easy and delicious way to add a spicy kick to any meal. It’s perfect for dipping, drizzling, and spreading. Plus, it only takes a few minutes to make.
Step 1: Prep the ingredients
In a small bowl, combine
- a quarter cup of Kewpie mayonnaise,
- one tablespoon of gochujang paste (or more if you want it spicier),
- one teaspoon of maple syrup,
- one teaspoon of toasted sesame oil and
- one teaspoon of rice vinegar.
Step 2: Combine
Stir the ingredients together until well combined.
Taste and adjust the seasoning of your gochujang mayo. Add more gochujang paste if you want more heat. And you can add a small pinch of salt if feel it necessary.
Step 3: Serve or store
You can serve the spicy gochujang mayo sauce straight away.
Or transfer the gochujang mayo to a clean airtight container or mason jar and refrigerate for up to one week.
How to use spicy Korean mayo
Gochujang mayonnaise is a rich and creamy condiment that adds a spicy kick to any meal. It’s great for burgers, sandwiches, dipping sauces and salad dressings.
Burgers and sandwiches: The spicy mayonnaise is perfect for sandwiches and burgers. Spread it liberally on a burger bun and add chopped kimchi for a Korean-style burger.
Salad dressing: Use it in mayo-based salads like coleslaw, potato salad or egg salad for a spicy twist. Drizzle it over crisp green salads for instant umami and creaminess. Or add it to your next poke bowl, rice bowl or grain salad.
Dipping sauce: The creamy Korean mayo is delicious with fried foods, like Korean fried chicken, tempura prawns or crispy cauliflower bites.
Korean mayo sauce: Serve it alongside grilled seafood or meat. Then add a spread of Korean banchan (like kimchi, spicy cucumber salad, sesame broccoli salad, and green onion salad) and crisp salad leaves to create a Korean BBQ dinner.
Gochujang mayo is an incredibly versatile condiment. Have fun experimenting, and let me know in the comments below how you plan to use it!
Gochujang Mayo (Spicy Korean Mayonnaise Recipe)
- ¼ cup Kewpie mayonnaise *
- 1 tablespoon gochujang , plus more to taste*
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- Mix all of the ingredients together in a small bowl. Taste and add more gochujang if you want it spicier.
- Use right away, or refrigerate the gochujang mayo in a clean airtight container or mason jar for up to one week.
- I make this gochujang mayo dipping sauce with Japanese Kewpie mayo or Korean rich mayonnaise. Most rich mayos will work well, and you can use what you have available. However, if your mayonnaise is more tangy than rich, leave the rice wine vinegar and taste the gochujang mayo without it first. Then add the rice vinegar if it needs an acidic kick.
- Gochujang is available in different levels of spiciness: Mild, Slight Hot, Medium Hot, Very Hot and Extreme Hot. I use medium hot. If you are worried about overly spicy mayo, start with half a tablespoon of gochujang, then add the second half once you’ve tasted the mayo sauce.
- See ingredients and substitutes for more ingredient information.
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