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.
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.
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.
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.
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.
Gochujang is a Korean chilli paste that has a spicy, umami taste. It is a popular condiment in Korean cuisine.
You can add more gochujang paste to make your aioli spicier. You can also add some chilli flakes for heat.
Gochujang aioli can be stored in an airtight container in the refrigerator for up to one to two weeks.
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.
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
- 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.
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