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.
Gochujang is something you need to try
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.
Gochujang mayonnaise is super easy to make
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.
- 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.
9 thoughts on “gochujang mayonnaise”
Hi Romain, my family demanded more Gyoza this evening and I made this one to dip (Miso soup for starter). Crazy good despite being ridiculously easy!
I’m still waiting for the world to discover gochu mayo. It really is crazy good and ridiculously easy!
Your dinner menu sounds awesome to me BTW!
I like gochujang on its own as a condiment, but damn! This is fantastic! Creamy and spicy at the same time. My new dip of choice with karaage.
It’s amazing how something so simple can be so good.
Being the Editor of Street Food News and having the arduous task of tasting food from all over the world, I can say that Glebe Kitchen’s recipes are the best I’ve found anywhere on the internet, tried many from their fab collection and never disappointed….. Thank You for sharing such great knowledge and passion for food…. 🙂
Thank you very much for your very kind words! So glad you like my little corner of the internet.
I have added some to woolies tubbed coleslaw….brilliant
Love this site… from 2 ingredients and ‘stir to combine’…to more complex intricate dishes. All over the top delicious (at least the ones I’ve tried) As always thanks for sharing.