Move over sriracha mayo. So long chipotle mayo. Here comes gochujang mayonnaise. Time to put a little Korean flair into your sandwiches. It’s the next big thing.
Serve it with roasted pork. Bacon. Pork belly. Basically just about any pork works with gochujang mayonnaise. It’s a sandwich marriage made in heaven.
OK. That might be a bit overstated. Sriracha mayo isn’t going anywhere. But gochujang mayonnaise is really good. So good I don’t know why it isn’t a thing. Yet.
If you have no idea what this is about, gochujang is this wonderful umami bomb Korean chili paste. Think miso with red chile kick. Tasty, tasty stuff.
Gochujang is starting to get a bit more recognition, though. Slowly. Gochujang mayo even. Or gochujang aioli. That’s just gochu mayo with some garlic mixed in.
I’ve seen it on funkier menus around town. Good sign. Korean cooking is way under-rated. You owe it to yourself to try it some time.
This may be the dumbest post I’ve ever written. It has to be close anyway. Two ingredients. Maybe three if you want to go absolutely crazy. And the cooking instructions. Are you ready? Stir to combine. Stir to combine…
That’s it. Not even a recipe, really. But it needed to be done. This post is long overdue. It’s almost nowhere on the internet. The word needs to get out. So I’m trying. Gochujang mayo is here!
I make it with kewpie mayonnaise. That’s a Japanese mayo you can get at most Asian markets. If you can’t get it, leave it out. But it does add something.
Kewpie mayo is distinctive stuff. Worth trying on it’s own. Strange name but wonderful stuff. And it does work really well in gochujang mayo.
That’s it. Really nothing to it except maybe a trip to your local Asian market. If you like sriracha mayonnaise, you will love gochujang mayo. If you want more bite, add a bit of garlic for gochujang aioli.
Go out on a limb with this one. You won’t regret it. And tell your friends please. They need to hear about it too.
So simple and so tasty. If you like sriracha mayo you are going to love gochujang mayonnaise.
- 2 tsp gochujang
- 4 tsp mayonnaise - 8 tsp if you aren't using the kewpie mayo
- 4 tsp kewpie mayonnaise - optional
- 1/2 clove crushed garlic - if you want to make gochujang aioli instead
Combine the mayo, kewpie mayo if using and gochujang. Stir to combine. Add the garlic if you want to make gochujang aioli. If you do let it sit a bit to mellow.
Doesn't matter how much you are making. The recipe is 1 part gochujang, 4 parts mayonnaise/kewpie mayo. 1 tsp or 1 cup or 1 gallon. Doesn't matter. Easy.