This creamy, spicy Gochujang Mayo is one of those secret weapon condiments that takes burgers, sandwiches, and rice bowls to the next level. It’s smoky, tangy, and has just enough heat to cut through the richness of lamb, venison, or pork.
Quick Look: Gochujang Mayo
- Ready in: 10 minutes
- Yields: 3/4 cup
- Calories: 1,115
- Main ingredients: Mayonnaise, gochujang, rice vinegar, lemon juice, toasted sesame oil, garlic.
- Method: A no-cook, one-bowl sauce.
- Best uses: Used as a dipping or slathering sauce for grilled meats, sandwiches, potatoes, veggies, and rice. It also doubles as a base for slaw.
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Think of it as a kicked-up, spicy mayo, but with the 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 Gochujang Mayo 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 potatoes, 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 Mayo
- Slather it on venison steamed buns or smoked backstrap sandwiches.
- Try it drizzled over my Korean-inspired venison and rice bowls.
- Pair it with Spicy Korean Cucumber Salad for a bold contrast
- Serve as a dip for vegetable sticks, French fries, or pan fried catfish.
- Stir into a cold potato salad or add to sushi rolls for a Korean twist
- Use it to add a little creamy heat to crispy rice.
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.
Gochujang Mayo 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 in gochujang mayo?
Yes. If you don’t have rice vinegar, try apple cider vinegar or white wine vinegar.
Is your gochujang mayo too spicy?
Use just 1 teaspoon of gochujang to start, then taste and adjust.
Can I make gochujang aioli 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 the soy sauce section at larger supermarkets.
Try the Mayo with These Recipes
Looking for more ways to use gochujang mayo? Try it with these favorite wild game recipes:
Made this recipe and enjoyed it? 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 Mayo
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.
NOTES
- Whisk until completely smooth so the gochujang blends evenly into the mayonnaise.
- Let the aioli sit for at least 30 minutes before serving if you have time. The flavor mellows and comes together better after it rests.
- For more heat, add a little more gochujang. For a slightly sweeter balance, add a little more sugar.
- Lemon juice or lime juice both work in this recipe.
- Store in an airtight container in the refrigerator for up to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
1 thought on “Gochujang Mayo”
Very tasty. We ate this on spicy shrimp tacos.