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!).

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).

2 Minute Gochujang Aioli

Name: 2 Minute Gochujang Aioli
Prep time: 2 min
Total time: 2 min
Cuisine: asian
Ingredients: 1 cup aioli (I love using my easy vegan garlic aioli here); 2 tablespoons gochujang paste; 1 teaspoon honey

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

1 cup aioli (I love using my easy vegan garlic aioli here)
2 tablespoons gochujang paste
1 teaspoon honey

Cook Mode Prevent your screen from going dark

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 chips, crispy 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

Keywords: mayo, aioli, spicy mayo