Gochujang aioli is a delicious spicy mayonnaise that packs a flavorful punch. With just a few simple ingredients, you can whip up a batch of this versatile sauce in just 5 minutes!
Gochujang is a Korean fermented chili paste that adds intense spice, saltiness, sweetness, and savoriness to dishes. When blended into a creamy, mild aioli, it creates a next-level condiment that can transform any meal.
This easy gochujang aioli recipe highlights the unique flavors of gochujang while keeping the overall spice level mild enough for most palates. Drizzle it on tacos, spread it on sandwiches, or just dip your fries in for an instant flavor upgrade!
Gather Just a Handful of Ingredients to Make This Sauce
You only need 5 basic ingredients to make gochujang aioli at home:
- Mayonnaise provides a creamy base. Regular or vegan mayo both work well. For extra creaminess, you can use an egg yolk-based aioli.
- Gochujang is the star flavoring ingredient. Just a spoonful packs a flavor wallop! Find it in the Asian section of well-stocked grocers or online.
- Garlic adds aromatic depth. Use minced fresh garlic for maximum flavor.
- A splash of vinegar brightens up the sauce with tanginess. Rice vinegar is ideal but any vinegar works.
- Salt balances out the flavors. Add to taste.
That's it! The simple combination of spicy gochujang and mild creamy mayo creates a quick, easy, and boldly flavored sauce.
Whisk the Sauce Together By Hand for an Easy 5-minute Condiment
Making gochujang aioli is incredibly easy:
- In a small bowl, combine the mayonnaise, gochujang, minced garlic, vinegar, and a pinch of salt.
- Vigorously whisk together with a fork or small whisk until fully blended and smooth.
- Taste and adjust the flavors as desired. Add more gochujang for extra spice, garlic for more aroma, or vinegar for extra zing.
Customize This Sauce Endlessly To Suit Your Tastes
The beauty of a homemade sauce like gochujang aioli is that you can tweak it to create your perfect flavor.
- For extra creaminess, use an egg yolk-based aioli instead of plain mayo.
- To add sweetness, stir in a bit of honey or maple syrup.
- For extra tang, use lime or lemon juice instead of vinegar.
- For more heat, add an extra spoonful of gochujang or a pinch of cayenne.
- To make it vegan-friendly, use eggless vegan mayo.
- For toasted depth, swirl in a few drops of sesame oil.
- Fresh herbs like cilantro, basil, or chives add color and brightness when mixed in.
Let your tastes and whatever you have on hand guide you in crafting the perfect gochujang aioli for any occasion!
Transform Any Meal Into a Party with This Do-Anything Sauce
A sauce this quick, easy, and pack-a-punch flavorfully deserves to be put on everything. Here are just a few of the many ways to enjoy your homemade gochujang aioli:
- As a dipping sauce for fries, veggies, chicken strips, spring rolls or crab rangoons
- Drizzled over tacos, burgers, and sandwiches for a spicy creaminess
- Served alongside grilled meats like chicken, pork, and steak
- As a spread on a breakfast sandwich with bacon and eggs
- Swirled into noodle bowls like ramen, pho, or bibimbap
- Dolloped onto roasted veggies like cauliflower, broccoli, or Brussels sprouts
- Spread onto a charcuterie platter next to cured meats, cheeses and olives
- Mixed into potato or pasta salad for a flavorful creaminess
- Used as a spicy, creamy marinade for chicken, pork or shrimp
The possibilities are endless! This do-anything sauce will quickly become your new secret weapon in the kitchen.
Store Leftover Gochujang Aioli in the Fridge for Up to a Week
This flavorful sauce will be kept in an airtight container in the refrigerator for 5 to 7 days. The flavors may deepen over time.
Stir well before using leftovers, as the mixture may separate slightly. If needed, blend in a spoonful of water or milk to thin out the texture.
For longer storage, gochujang aioli can be frozen for up to 3 months. Thaw in the fridge before using.
FAQs
What if my aioli breaks?
If your emulsion breaks, just blend in an extra egg yolk to fix it. That will usually stabilize the mixture.
What's the difference between gochujang and gochugaru?
Gochugaru is the Korean chili flake used to make gochujang paste along with glutinous rice, fermented soybeans, and salt.
How long does it last in the fridge?
Store in an airtight container for 5-7 days. The flavors deepen over time. Freeze for longer storage.
Can I use garlic powder instead of fresh?
For the best flavor, minced fresh garlic is ideal. But in a pinch, garlic powder will work too.
Can I make it vegan?
Yes! Use eggless vegan mayonnaise and check that your gochujang is vegan-friendly. Most traditional Korean brands are.
Is gochujang aioli spicy?
It's mildly spicy, but the creaminess helps tame the heat. Adjust the amount of gochujang to suit your tastes. For an extra kick, add more gochujang or cayenne.
What does gochujang taste like?
Gochujang is a savory and complex Korean condiment made from fermented chili powder, glutinous rice powder, fermented soybeans, and salt. It tastes sweet, spicy, fermented, and almost miso-like.
Conclusion
Gochujang aioli is an easy 5-minute sauce that packs a flavorful punch. With just a few pantry staples, you can blend up this versatile crowd-pleasing condiment in no time.
Quick and Easy Gochujang Aioli
Ingredients
- 1/2 cup mayonnaise
- 1-2 tsp gochujang (to taste)
- 1 garlic clove, minced
- 1 tsp rice vinegar
- Pinch of salt
Instructions
- Whisk together all ingredients in a small bowl until smooth and fully incorporated. Taste and adjust seasoning as desired. For best flavor, refrigerate for 1-2 hours before serving to allow flavors to develop.
Notes
- For extra heat, add more gochujang.
- For vegan, use eggless vegan mayo.
- Keeps refrigerated for up to 1 week.