GOCHUJANG MAYO RECIPE (SPICY KOREAN SAUCE IN 5 MINUTES)
Gochujang Mayo is a creamy, spicy, and umami-packed Korean sauce made with just 3 ingredients in 5 minutes. Perfect for dipping fries, drizzling over rice bowls, slathering on burgers, or adding a kick to anything.
Equipment
- Small bowl
- Whisk or spoon
Ingredients
For the Gochujang Mayo:
- ½ cup mayonnaise
- 1-2 tablespoons gochujang (Korean red pepper paste) start with 1 tbsp, add more for spicier
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon honey or maple syrup optional, for sweetness
- 1 teaspoon minced garlic optional
- 1-2 teaspoons water to thin, if desired
Instructions
Make the Sauce:
- In a small bowl, combine mayonnaise, gochujang, sesame oil, rice vinegar (or lime juice).
- Whisk until smooth and well combined.
- Taste and adjust: add honey for sweetness, garlic for savoriness, or more gochujang for extra heat.
- For a thinner drizzle consistency, whisk in water 1 teaspoon at a time.
- Use immediately or refrigerate in an airtight container.
Notes
- Make Ahead: Gochujang mayo can be made ahead and refrigerated for up to 2 weeks. The flavors continue to meld over time.
- Variations: Use vegan mayonnaise for plant-based version. Add ½ teaspoon of toasted sesame seeds. Add a pinch of gochugaru (Korean red pepper flakes) for extra heat. Use Greek yogurt instead of mayo for a lighter, tangier sauce.
- Serving Suggestions: Dip for fries, tater tots, onion rings, or sweet potato fries. Drizzle over bibimbap, rice bowls, poke bowls, or budae jjigae. Sauce for Korean fried chicken, tacos, or bulgogi burgers. Spread on sandwiches, wraps, or breakfast sandwiches. Finish for sushi rolls or onigiri.
- Allergy-Friendly: Use egg-free/vegan mayonnaise. Naturally gluten-free (check your gochujang brand — most are gluten-free, but some contain wheat).
- Storage Tips: Store in an airtight container or squeeze bottle in the refrigerator for up to 2 weeks. Do not freeze.