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    Home » Dip

    Gochujang Aioli

    By Rachna Published: Jun 9, 2023 · Modified: Jan 15, 2025 Leave a Comment

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    Gochujang aioli is a fusion sauce or dip that works well with a range of appetisers or in sandwiches and burgers.

    Gochujang, known for its rich, spicy, and slightly sweet taste is a delicious Korean condiment that is gaining a lot of popularity, of late.

    I have only recently started cooking with gochujang, a Korean chilli paste, and I absolutely love it.

    With its blend of gochujang and the smoothness of mayonnaise, this condiment offers a nice twist to a regular garlic aioli.

    This aioli was surprisingly, and now I am enthusiastically looking forward to using more of gochujang in my cooking.

    You will also love guacamole, baba ganoush, Indian mint sauce, green chutney.

    You can also try this bbq ranch dressing and almond pesto that is delicious.

    Why You’ll Love Gochujang Aioli

    1. Easy to Make: With a few simple ingredients from your pantry, you can whip up your own homemade gochujang aioli in under 10 minutes.

    2. Refrigerate Leftover Dip: This aioli stays well in the fridge so any leftovers can be stored for upto 2 weeks in the fridge.

    3. Spicy and tasty: Gochujang aioli packs a punch with its spicy, tangy flavor, adding a delightful kick to any dish.

    4. Versatile: Gochujang aioli can be used as a spread in sandwiches and burgers. It can also be used as a dip or as a salad dressing.

    Ingredients

    Gochujang: This Korean chilli paste is the highlight of this aioli. You can easily get it in Asian grocery stores or online on Amazon.

    Mayonnaise: This is the base of the aioli. It is its creamy element. I have used regular mayonnaise here.

    You can use vegan or egg free mayo as well.

    Garlic: A tsp. of minced garlic really gives it a nice garlicky twist.

    Apple Cider Vinegar: It provides a nice tangy kick to this aioli. I have used a tsp.

    Salt: Just a little bit is needed to balance out the flavours.

    Ingredients for making gochujang aioli in bowls: gochujang paste, mayonnaise, apple cider vinegar, salt, minced garlic.

    Instructions

    Measure out and assemble the ingredients.

    Take ½ cup mayonnaise. I have used regular American mayonnaise here.

    You can use Korean or Japanese mayonnaise. Vegan or egg free mayo works well here.

    Mayonaisse with gochujang paste in a bowl.

    Take 1.5 tbsp. gochujang paste and 1 tsp. apple cider vinegar along with 1 tsp. minced garlic and some salt.

    You can use garlic powder in case you don’t have fresh garlic.

    Now in a bowl, combine mayonnaise with gochujang paste, apple cider vinegar, salt and garlic.

    Mayo, gochujang paste, garlic, salt and apple cider vinegar in a bowl.

    Mix well using a whisk and taste. 

    Adjust any seasoning to balance out the flavours as per your taste.

    This gochujang aioli is slightly spicy. If you want it hotter, you can add more gochujang paste.

    Refrigerate it for an hour to make it thick and creamy. Store in an air tight container and it easily lasts for 2 weeks to a month in the fridge.

    Gochujang aioli served in a white bowl.

    Enjoy your Gochujang aioli.

    Variations and Substitutions

    Mild version: Adjust the spiciness by reducing the amount of gochujang used.

    Vegan option: Substitute the regular mayonnaise with vegan mayonnaise.

    Yogurt version: Replace half of the mayonnaise with Greek yogurt for a healthier version.

    Smoky flavor: Include a dash of smoked paprika or chipotle powder for some smokiness.

    Nutty taste: Drizzle a bit of toasted sesame oil over gochujang aioli for a nutty taste.

    Coconut Cream Variation: Substitute mayonnaise with coconut cream for a tropical and vegan twist on gochujang aioli.

    FAQs

    1. What is gochujang?

    Gochujang is a Korean chilli paste that has a spicy, umami taste. It is a popular condiment in Korean cuisine.

    2. How can I make gochujang aioli spicier?

    You can add more gochujang paste to make your aioli spicier. You can also add some chilli flakes for heat.

    3. How long can I store gochujang aioli?

    Gochujang aioli can be stored in an airtight container in the refrigerator for up to one to two weeks.

    4. Can I use gochujang aioli in different dishes?

    Yes. Gochujang aioli is a versatile condiment that can be used in various ways. It is great as a dipping sauce for fries, vegetables, or meat. It can used as a spread in sandwiches, burgers, tacos, wraps and sliders.

    Gochujang aioli served in a white bowl.

    Expert Tips

    1. You can use lemon juice in place of apple cider vinegar for a citrusy flavour.

    2. Vary the quantity of gochujang as per taste.

    3. Serve this dip chilled as it tastes best when cold.

    4. Store in airtight container for upto 2 weeks. 

    5. You can use rice vinegar too in this recipe in place of apple cider vinegar.

    Here's the recipe card

    📖 Recipe Card

    A bowl of gochujang aioli

    Gochujang Aioli

    Rachna Parmar
    This gochujang aioli is a delicious dip or sauce. It is perfect as a dip with your favorite appetizers or as a spread in sandwiches, burgers and wraps.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Dip
    Cuisine American
    Servings 10
    Calories 84 kcal

    Ingredients
     

    • ½ cup mayonnaise
    • 1.5 tbsp. gochujang
    • 1 tsp. Apple cider vinegar
    • ¼ tsp. Salt
    • 1 tsp. Garlic minced

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    Instructions
     

    • Measure out and assemble the ingredients.
    • Take ½ cup mayonnaise. I have used regular American mayonnaise here.
    • You can use Korean or Japanese mayonnaise. Vegan or egg free mayo works well here.
    • Take 1.5 tbsp. gochujang paste and 1 tsp. apple cider vinegar along with 1 tsp. minced garlic and some salt.
    • You can use garlic powder in case you don’t have fresh garlic.
    • Now in a bowl, combine mayonnaise with gochujang paste, apple cider vinegar, salt and garlic.
    • Mix well using a whisk and taste.
    • Adjust any seasoning to balance out the flavours as per your taste.
    • This gochujang aioli is slightly spicy. If you want it hotter, you can add more gochujang paste.
    • Refrigerate it for an hour to make it thick and creamy. Store in an air tight container and it easily lasts for 2 weeks to a month in the fridge.
    • Enjoy your Gochujang aioli.

    Notes

    1. You can use lemon juice in place of apple cider vinegar for a citrusy flavour.
    2. Vary the quantity of gochujang as per taste.
    3. Serve this dip chilled as it tastes best when cold.
    4. Store in airtight container for upto 2 weeks. 
    5. You can use rice vinegar too in this recipe in place of apple cider vinegar.

    Nutrition

    Calories: 84kcalCarbohydrates: 1gProtein: 0.2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 123mgPotassium: 13mgFiber: 0.02gSugar: 0.3gVitamin A: 12IUVitamin C: 1mgCalcium: 2mgIron: 0.1mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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