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2 Minute Gochujang Aioli

Jul 19, 2022 | 0 comments

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!

Gochujang mayo in a small glass jar with a bowl of more mayo in the background.

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!

Ingredients

There are only 3 ingredients you need for this super speedy aioli, and they’re all easy to find.

Ingredients for gochujang mayo laid out on a grey marble background and labelled.
  • 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?

How long will the aioli last?

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!).

How spicy is it?

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!

Can this be made vegan?

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.

What does gochujang taste like?

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!

Is gochujang really spicy?

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.

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Gochujang mayo in a small glass jar with a bowl of more mayo in the background.

2 Minute Gochujang Aioli


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  • Author: Kate Alexandra
  • 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

Units Scale

Instructions

  1. 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.
  2. 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 chipscrispy potatoes, 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 favourite 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

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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