Gochujang mayo is a creamy, mildly spicy condiment that is great as a spread, dip or sauce. Made with mayonnaise and gochujang paste, it has a slightly spicy flavour which is complimented by adding ginger, garlic and sesame oil. It is delicious on sandwiches and burgers, as a dip for appetizers, or drizzled on Korean bulgogi bowls and other dishes. It comes together in just 5 minutes and will keep in the refrigerator for up to two weeks.
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What is Gochujang Mayonnaise?
Gochujang mayo is a creamy, spicy condiment that works well as either a dip or spread.
It is made with mayonnaise that has been blended with Korean gochujang paste, ginger, garlic, sesame oil, and vinegar, and it only takes about 5 minutes to prepare.
This mayonnaise is a delicious condiment for grilled foods such as chicken burgers and chicken tenders, but it also works well as a dip for your favourite appetizers, such as meatballs and crispy tofu nuggets.
We also love it with sweet potato fries, french fries, breaded shrimp, and chicken or steak bites or spread on burgers and sandwiches.
It is also excellent as a condiment drizzled over beef bulgogi bowls.
What is Gochujang Paste?
Gochujang is a spicy Korean paste made from red chilli peppers, glutinous rice, soybeans, and salt. The rice is fermented, sometimes over years, which turns the starches into sugar, making it sweet.
The final product has a sweet and spicy flavour and is used as a dipping sauce, marinade, and ingredient in many other dishes. Because it is so thick, it is usually mixed with other ingredients or diluted with a liquid before using.
Gochujang can come in various spice levels, but most are mild with only a hint of heat.
Gochujang can be bought at Asian grocery stores or online; it can also be found in the ethnic aisle of many supermarkets.
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
This easy recipe comes together with just six ingredients.
Mayonnaise – Choose your favourite brand of store-bought mayonnaise. You can use full-fat, low-fat or even fat-free mayonnaise. If you have a favourite recipe for homemade mayonnaise, you could use that as well. This recipe also works well with Kewpie Mayo, which has a richer flavour and creamier texture.
Gochujang paste – This sweet and spicy Korean chilli paste is what gives this mayo its unique flavour. Do not confuse this with other chilli pastes and sauces, or try to substitute it in this recipe.
Garlic – This recipe uses a small, fresh garlic clove which adds to the flavour but doesn’t overpower the other flavours. If you don’t have fresh garlic, use a quarter of a teaspoon of granulated garlic instead. You can also use equal parts of store-bought minced garlic instead of fresh.
Ginger – Ginger adds another depth of flavour to this mayo and goes extremely well with the flavours of the chilli paste and sesame oil. You can substitute fresh ginger with a small amount of ginger powder if necessary, and if you don’t like ginger, you can omit it.
Rice vinegar – This adds a bit of acidity and brings all the flavours together. I use unseasoned rice vinegar, but seasoned will work fine if that is all you have. If you don’t have rice vinegar, you can substitute it with white wine vinegar or lemon juice.
Sesame oil – This oil has a strong, nutty flavour. It is often found in Asian dishes, and the flavour blends well with the spices in chilli paste, garlic, and ginger. It has a potent flavour, so be sure not to overdo it.
Pro-Tip: Use fresh garlic and ginger, if possible, for the best flavour. You can substitute with store-bought garlic or ginger paste if you don’t have fresh. Powdered or granulated may also be used but reduced by half.
Step by Step Instructions
Place all of the ingredients into a small bowl.
Use a spoon to mix the ingredients until smooth and well blended.
Taste the mayonnaise; if it isn’t spicy enough, add a bit more chilli paste.
Move the prepared mayo to a small jar for storage.
Pro-Tip: This mayo dip can be served immediately, but the flavours will blend more if it has time to rest for at least thirty minutes before serving. You will also notice the flavour becomes stronger after a day or more in the refrigerator.
Gochujang mayo is a delicious condiment that can be used in various ways.
This creamy, slightly spicy mayo is perfect as a dip for French fries, sweet potato fries, air-fried tater tots, chicken bites and roasted veggies.
It is also excellent with breaded or fried shrimp and other appetizers.
The flavour combination of Korean chilli paste, garlic, ginger, and sesame oil makes it an excellent condiment for Asian-inspired appetizers and sandwiches or drizzled over dishes such as beef bulgogi bowls.
Gochujang mayonnaise is also a perfect condiment for chicken, beef burgers, or sandwiches.
You can store homemade gochujang mayonnaise in an air-tight container in the refrigerator. It should keep well for about two weeks.
Small mason jars work very well for this.
Storage time may be reduced if you use homemade mayonnaise rather than prepared, store-bought mayonnaise as the base for this recipe.
Top Tips & FAQS
- You can easily double or triple this recipe depending, on the quantity you need.
- Make this gochujang mayo vegan by choosing a vegan mayonnaise.
- The prepared mayo can be served immediately, but letting it rest for thirty minutes before serving will allow the flavours to deepen.
Gochujang mayo can be kept in an airtight container in the refrigerator for about two weeks.
Gochujang mayo is mildly spicy with a touch of sweetness. The spice level of the chilli paste can vary depending on the brand, so if spice is a concern for you, make sure you choose one labelled as mild and taste it before you mix your condiment.
More Flavoured Mayo Recipes
- ½ cup mayonnaise
- 1 tablespoon gochujang paste
- ½ teaspoon grated ginger fresh
- ½ tsp (1 small clove) minced garlic fresh
- ½ teaspoon sesame oil
- 1 ½ teaspoon rice vinegar unseasoned or seasoned
- Place all of the ingredients into a small bowl.
- Mix until well combined.
- Move to an airtight container or jar for storage. It will keep up to two weeks.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Thursday 2nd of March 2023
This was sooooo good! I used it as a dip and then served it over a beef bowl. I finished the last today and am already planning to make another batch tomorrow. Great recipe!