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 favourite 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 oven chips, wedges, halloumi fries or crispy potatoes), as a spicy mayo served with grilled chicken, salmon, burgers, sandwiches and in wraps, as a dressing for potato salad or slaw or drizzled on top of a 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!
There are only 3 ingredients you need for this super speedy aioli, and they’re all easy to find.
- Garlic aioli. I like using garlic aioli here because it means 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 vegan garlic aioli in this recipe.
- Gochujang paste. One of my absolute kitchen staples. It’s a super savoury and intense Korean fermented chilli paste that I LOVE. It provides a salty, sweet, spicy, funky flavour 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 supermarket 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 savoury, 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 favourite vegan aioli brand).
How to make it
Get the garlic aioli, gochujang paste and honey in a small bowl. Mix it really 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 savoury and umami Korean fermented chilli paste which just brings a wonderful depth of flavour and spice to a recipe. It’s a unique flavour 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 flavour. 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.Print