This gochujang mayo is a fusion flavour-packed condiment that blends the creamy richness of mayonnaise with the bold, spicy-sweet kick of gochujang, a Korean red chilli paste. This versatile condiment offers a perfect balance of heat, umami, and tanginess, making it ideal for enhancing a variety of dishes.
Spicy Gochujang Mayo Recipe
Whether you’re looking to add a unusual twist to your burgers, a spicy dip to your chips, or a flavoursome spread for sandwiches, this gochujang mayo will soon become your favourite condiment.
This unique blend brings together two distinct culinary traditions—Western and Korean— creating a versatile sauce that can complement a variety of dishes. The creamy mayo base softens the heat of the gochujang, while the chilli paste adds a distinct depth of flavour, making it perfect for anyone seeking a rich and spicy twist on classic condiments. The gochujang paste brings a warm, fiery heat that lingers gently on the palate. It is perfect for my Kimchi Grilled Cheese Sandwich recipe.
For the base, I am using my Easy Vegan Mayo recipe, made with unsweetened soy milk instead of eggs. It is thick, unctuous and super easy to make. You can also use my Vegan Aquafaba Mayo or my Vegan Mayo (cashew based).
A Versatile Condiment
This gochujang mayo is a truly versatile condiment and dip that can be used:
- As a dipping sauce: for raw and fried vegetables, or rolls
- As a spread: in sandwiches, wraps, and burgers
- As a dressing: in mixed salads, pasta salad, or coleslaws
Storage Tips
Place this gochujang mayo in an airtight container. I will last up to two weeks in the fridge. Always check for changes in scent or color. This ensures it remains safe to eat Give it a good stir before use.
What is Gochujang
Gochujang is a staple in Korean cuisine, known for its deep and complex flavour. Made from fermented soybeans, rice, and red chilli peppers, this thick, vibrant paste offers a distinct combination of spicy, sweet, salty, and umami flavours. The fermentation process gives gochujang its unique depth and richness, while the inclusion of rice adds a slight sweetness and velvety texture.
The heat from gochujang is not overwhelmingly sharp, like some other chilli pastes, but rather has a rounded warmth that builds over time. This makes it incredibly versatile, able to complement both savoury and sweet dishes.
Its very unique sweet and spicy savoury taste, adds a lot of umami and depth to dishes such as my Mushroom & Tofu Gochujang Curry, Korean Tofu Soup, Gochujang Pasta or Vegan Bibimbap.
Many supermarkets offer their own paste, but I prefer Chung Jung One Sunchang Red Pepper Paste which you can easily find online. It comes in a large tub that will keep in the fridge once opened.
Crafting the Perfect Gochujang Mayo
Ingredients
To make this gochujang mayo you will need:
- unsweetened soy milk
- apple cider vinegar
- garlic clove or garlic powder
- sea salt
- sunflower or vegetable oil
- gochujang paste
Step-by-step Method
Step 1: Mix Ingredients
Place soya milk, apple cider vinegar, garlic, and salt in the beaker of a handheld immersion blender. Mix until all is well blended.
Step 2: Add the Oil
Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.
Step 3: Mix in Gochujang Paste
Mix in the gochujang paste to taste and transfer to a jar.
Adjusting Spiciness to Taste
Personalising this Gochujang Mayo is easy. Simply add more or less Gochujang to adjust the heat. Mix thoroughly after each addition.
Watch How to Make this Gochujang Mayo
I hope you enjoy this gochujang mayo recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Gochujang Mayo
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 ml unsweetened soy milk
- 2 tsp apple cider vinegar
- 1 grated garlic clove or ½ tsp garlic powder
- 1/2 teaspoon sea salt
- 250 ml sunflower or vegetable oil
- 2- 4 tsp gochujang paste to taste
Instructions
- Place soya milk, apple cider vinegar, garlic, and salt in the beaker of a handheld immersion blender. Mix until all is well blended.125 ml unsweetened soy milk, 2 tsp apple cider vinegar, 1 grated garlic clove or ½ tsp garlic powder, 1/2 teaspoon sea salt
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.250 ml sunflower or vegetable oil
- Mix in the gochujang paste to taste.2- 4 tsp gochujang paste
- This gochujang mayo will keep refrigerated in an airtight container for up to a week.
Video
Nutrition
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