This super easy gochujang aioli uses 3 ingredients and takes just 2 minutes to make. Spicy, sweet, creamy and delicious, it makes the perfect dipping sauce, sandwich filler or salad dressing and keeps really well. Say hello to your new favorite sauce!
I’ve said it before, and I’ll say it again – gochujang has to be in my top five ingredients of all time. That sweet, spicy, salty goodness is just SO GOOD and super addictive. Adding it to creamy, garlicky aioli is a bit of a revelation and I use it ALL the time.
It’s fabulous as a dipping sauce (pair with crispy oven fries, loaded potato wedges, crispy halloumi fries or crispy dukkah potatoes), as a spicy mayo served with grilled gochujang chicken, salmon sushi bake, burgers, sandwiches and in wraps, as a dressing for creamy gochujang potato salad or slaw or drizzled on top of a grilled chicken poke bowl. And this recipe really is INCREDIBLY easy – you’re literally throwing aioli or mayo with a little garlic in a bowl with gochujang paste and a little honey, then mixing. 2 minutes, maximum, and you’re done.
It’s also very easy to make vegan!
Ingredients
- Garlic aioli. I like using garlic aioli here because you don’t need to add garlic separately, but you can just use mayo if you like. If you do use mayo, add a crushed garlic clove when you mix the sauce. I love using my easy egg-free garlic aioli in this recipe.
- Gochujang paste. One of my absolute kitchen staples. It’s a super savory and intense Korean fermented chili paste that I LOVE. It provides a salty, sweet, spicy, funky flavor to the sauce which works perfectly with the creaminess of the aioli and sweetness of the honey. It’s being stocked at supermarkets more and more, and you can also find it on Amazon, or in an Asian grocery store if you’re lucky enough to have one nearby. If you can’t find it, you could use another hot sauce like sriracha.
- Honey. Because gochujang is very savory, it often needs a little bit of sweetness to soften it and cut through the spice. You only need 1 teaspoon here.
MAKE IT VEGAN: Switch out the honey for maple syrup, and use my easy vegan garlic aioli as the base (or your favorite vegan aioli brand).
How to make it
Get the garlic aioli, gochujang paste and honey in a small bowl. Mix it well, making sure every bit of the aioli is mixed with the gochujang paste. And you’re done!
PRO TIP: I often find it’s easier to mix with a fork – it acts as a mini whisk and helps to break up the gochujang paste.
Four recipes that use this aioli
Got a question?
It will last for 2 weeks in a covered container in the fridge (though to be honest – I bet you’ll get through it quicker than that!).
It’s pretty mild – you can taste the gochujang but it’s softened by the aioli and the honey. If you are worried, start with just 1 tablespoon of gochujang paste and then add more if you feel you can handle it. Likewise, add more gochujang if you like it spicier!
It sure can! Use my easy vegan garlic aioli as the base in this recipe, and then you can just swap out the honey for maple syrup. You can also use a store-bought vegan aioli or mayonnaise.
Gochujang is a spicy, sweet, funky, deeply savory and umami Korean fermented chili paste that just brings a wonderful depth of flavor and spice to a recipe. It’s a unique flavor that’s probably closest to sriracha, but it’s very much its own thing. You really have to try it!
When eaten by itself, yes it is! However, it’s normally used in conjunction with something else to soften the flavor. Everyone has a different tolerance for spice, so if you’re worried, cut back on the amount of gochujang (start with 1/2 or 1 tablespoon).
Like this recipe? Here are some other quick sauces you might enjoy
If you enjoy this recipe, let me know in the comments below! I love hearing how you get on with my creations.
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2 Minute Gochujang Aioli
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
This super easy gochujang aioli uses just 3 ingredients and takes only 2 minutes to make. Spicy, sweet, creamy and delicious, it makes the perfect dipping sauce, sandwich filler or salad dressing. Say hello to your new favourite sauce!
Ingredients
- 1 cup aioli (I love using my easy egg-free garlic aioli here)
- 2 tablespoons gochujang paste
- 1 teaspoon honey
Instructions
- Mix the aioli. Add 1 cup of aioli, 2 tablespoons of gochujang paste and 1 teaspoon of honey to a bowl. Mix vigorously with a fork, breaking up the gochujang paste, until a creamy, cohesive sauce forms.
- Finish and store. Use as you wish! The mayo will last for 2 weeks in a covered container in the fridge.
Notes
PRO TIP: If you’re worried the gochujang will make the aioli too spicy, cut the amount down to 1 tablespoon to start with, taste and see what you think. Likewise, if you’d like your aioli spicier, feel free to add more!
SERVING SUGGESTIONS: Use this gochujang aioli however you’d use mayo or aioli. I love it as a dipping sauce with crispy oven fries, crispy dukkah roasted potatoes, loaded potato wedges or halloumi fries. You can also mix it through a crunchy slaw, and drizzle it over poke bowls (try it with this grilled chicken poke bowl or salmon sushi rice bowl), layered onto a burger, sandwich or wrap. I also love drizzling it on top of my favorite salmon sushi bake.
SUBSTITUTIONS: Swap the honey for maple syrup or agave syrup and use your favourite vegan mayo or aioli (or try my super easy egg-free aioli) to make it vegan. Gochujang paste can be found in large supermarkets or Asian speciality supermarkets, or you can pick it up from Amazon. If you can’t find it, use another spicy sauce like sriracha.
STORAGE: The aioli will keep really well for 2 weeks, stored in a covered container in the fridge.
- Prep Time: 2
- Category: sauces
- Method: no cook
- Cuisine: asian
Nutrition
- Serving Size: 1 tablespoon
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