Creamy Gochujang Aioli (in 5 Minutes!)
Creamy gochujang aioli with sweet, tangy, and umami flavors, ready in under 5 minutes!
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Servings: 2 servings
Ingredients
- ¼ cup mayo of choice kewpie is a house favorite, but use whatever you enjoy
- 2 teaspoons gochujang +/- a teaspoon depending on your spice tolerance
- 1 clove garlic alt. ½ teaspoon garlic powder
- ½ teaspoon maple syrup alt. honey
- ½ teaspoon rice vinegar alt. lemon juice
- pinch of salt
Instructions
- Put everything but the mayonnaise in the food processor and blend well, until the garlic is starting to mince, after about 30 seconds (you'll want to mince your garlic ahead of time if you know you have a weak food processor).
- Then add the mayonnaise and blend well for another minute, until the garlic is completely macerated and the sauce is a brilliant pink color. Pour it into a sauce container and enjoy!
Notes
Making it Vegan: double check that your gochujang is vegan-friendly (traditional Korean brands are), and the only swap you need to make is using an eggless vegan-friendly mayo.
Customizing the Heat Level: While this creamy gochujang aioli may look spicy, that actually depends more on how hot your gochujang is. In Korea there are 5 different grades of heat at which gochujang is sold, so the heat in a level 1 paste will be barely detectable compared to a level 5.
I recommend buying a level 3 if you're good but not great with heat. And if you're completely new to cooking with gochujang, I suggest starting with just the 2 tablespoons the first time you make this (and trust me, you'll wanted make it again & again!).
How Long to Store: this gochujang mayonnaise sauce is made with refrigerator-stable ingredients, so it will stay good in the fridge for up to a week in a well-sealed container.