Gochujang Aioli

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.

Course Dip

Cuisine American

Keyword gochujang aioli

recipe dip

Prep Time 5

Total Time 5

Servings

Calories 84kcal

Author Rachna Parmar

Ingredients

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

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