This creamy, spicy Gochujang Aioli is one of those secret weapon condiments that takes wild game burgers, sandwiches, and rice bowls to the next level. It’s smoky, tangy, and just enough heat to cut through the richness of ground venison, lamb, or even wild boar without overpowering it.
Think of it like a kicked-up spicy mayo, but with that deep, fermented chili flavor you only get from real Korean chili paste. Made with simple ingredients and stirred together in a small bowl, it takes just minutes to prep and stores easily in an airtight container in the fridge. Use it throughout the week on everything from burgers to vegetable sticks.
Why This Spicy Gochujang Aioli Works
- Fast and easy – Ready in under 5 minutes
- Creamy texture – Balanced with toasted sesame oil and rice vinegar
- Versatile sauce – Use it as a dip, drizzle, or sandwich spread
- Perfect dipping sauce – Great with french fries, sushi rolls, or grilled meat
- Balanced flavor – A mix of savory, spicy, tangy flavors with a smooth finish
Let it chill for at least 30 minutes if you have the time. This spicy gochujang aioli gets better as it sits, making it ideal for make-ahead prep.
Ways to Use gochujang aioli
- Slather it on venison steamed buns or smoked backstrap sandwiches
- Drizzle over your Ground Venison and Rice Bowl
- Pair it with Spicy Korean Cucumber Salad for a bold contrast
- Serve as a dip for vegetable sticks, french fries, or wild game sliders
- Stir into a cold potato salad or add to sushi rolls for a Korean twist
- Mix into grain bowls or pasta salad for a creamy, savory kick
Make Ahead & Storage
This gochujang aioli is the perfect make-ahead condiment. You can prep it a few days in advance and the flavor only gets better over time.
- Refrigerator: Store in an airtight container for up to 7 days.
- Flavor Tip: Let it sit for at least 30 minutes after mixing for the best balance of heat, tang, and creaminess.
- Freezing: Not recommended. The mayo base may separate when thawed.
Make a batch on Sunday and you’ll have a go-to spicy sauce ready all week for wraps, bowls, and burgers.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste made from soybeans, rice, and red pepper powder. It adds tangy flavors, medium heat, and a deep umami backbone to any creamy condiment.
Can I substitute the vinegar?
Yes. If you don’t have rice vinegar, try apple cider vinegar or white wine vinegar.
Too spicy?
Use just 1 teaspoon of gochujang to start, then taste and adjust.
Can I make it without mayo?
You can swap in Greek yogurt, vegan mayo, or even silken tofu for a different base, though it will change the texture.
Where can I find gochujang?
Look in the Korean section of your local Asian grocery store, or check larger supermarkets near the soy sauce.
Try It With These Recipes
Looking for more ways to use gochujang mayo? Try it with these favorite wild game recipes:
- Vietnamese Shrimp Toast
- Bacon Wrapped Venison Backstrap
- Peruvian Venison Stir Fry
- Fried Shrimp Heads
- Citrusy Grilled Summer Shrimp
More Sauce Recipes to Try
If you love bold, versatile condiments like this one, don’t miss my Chinese Duck Sauce. A sweet, tangy classic that works great as a glaze, dipping sauce, or sandwich spread for wild game and more.
made this gochujang mayo?
Follow the recipe card to make this gochujang aioli, then give it a 5-star review and tell me how yours turned out in the comments. Tag me @larry__white on Instagram and show off your sauce making skills!
Easy Gochujang Aioli
Ingredients
- ½ cup mayonnaise
- 1 tbsp gochujang (Korean red chili paste)
- 1½ tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp lemon juice (or lime juice)
- 1 tsp sugar
- 1 clove fresh garlic, minced
Instructions
- Combine all ingredients in a mixing bowl.
- Whisk until smooth and creamy.
- Taste and adjust seasoning. For more heat, add a touch more chili paste. For more sweetness, add a small amount of sugar.
- Store in an airtight container for up to 7 days.
1 thought on “Gochujang Aioli”
Very tasty. We ate this on spicy shrimp tacos.