This gochujang mayo is spicy, rich and creamy with just a hint of smoky sweetness. It's perfect for burgers, sandwiches, dipping sauces and salad dressings. And spicy Korean mayo takes only one minute to make from a handful of pantry ingredients.
Yield¾ cup
Servings4
Ingredients
- ¼ cup Kewpie mayonnaise *
- 1 tablespoon gochujang , plus more to taste*
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
Instructions
- 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.
Notes
- 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.