Our new favorite 5-minute sauce!
Just when I thought a condiment could never top my love for a good Spicy Sriracha Mayo, this Gochujang Mayo was born!! And it’s all thanks to these Korean Beef Burgers needing a sauce that could keep up with them.
While this recipe is ready-in-5-minutes kind of simple, it does take more than a mix of mayo and gochujang.
In fact, I tried it with just those 2 ingredients and it fell flat. However, the simple introduction of some toasted sesame oil for umami and rice vinegar for tang did the trick!
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
- Mayonnaise: Classic mayo is essential. (I love Duke’s, but Helmann’s works, too!) If you want to give it more of an authentic Asian flair, you can even use Kewpie mayo.
- Gochujang: This subtly sweet and spicy Korean fermented chili paste gives the sauce its signature flavor. (You can read more about Gochujang here!) I really like Mother in Law’s brand, but if you can’t find it, sriracha is an OK substitute.
- Rice Vinegar: Rice vinegar is the best for the authentic tang. Apple cider vinegar, white wine vinegar, or even a squeeze of fresh lemon juice can be subbed.
- Sesame Oil: Just a little bit goes a long way here! If you don’t have it, you can leave it out, but you won’t get that same, rich depth of flavor.
- Fresh Garlic: Since this gets mixed into the sauce and not cooked, you want to chop it super, super fine. I use a garlic press to do this!
Step-by-step Instructions with Photos
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk ingredients until smooth.
Add the mayonnaise, gochujang, rice vinegar, sesame oil, and freshly minced garlic to a medium bowl. Whisk until everything is well combined.
Pro Tip: I like to use a clear glass mixing bowl so I can see if there are any streaks of mayo or gochujang at the bottom!
Serve or refrigerate for later.
Serve immediately, or I recommend refrigerating for at least 30 minutes to let the flavors meld. It’s one of those sauces that seriously gets better with time!
Absolutely! In fact, I’d highly encourage that since the flavors meld together and get better with time. You can make it up to 24 hours in advance, just cover it and store in the fridge.
Store leftover Gochujang Mayo in an airtight container in the refrigerator for up to 4-5 days. Make sure to give it a quick stir before using it again.
Gochujang adds a moderate heat, but if you’re worried about it being too spicy, feel free to use less gochujang and then simply add until you reach your desired spice level.
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Gochujang Mayo Recipe
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Ingredients
- ½ cup mayonnaise
- 1 tablespoon gochujang or sriracha
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 garlic clove finely minced
Instructions
- Whisk together the mayonnaise, gochujang, rice vinegar, sesame oil, and garlic in a medium bowl until well combined. Serve immediately, or refrigerate for 30 minutes to develop an even better flavor.½ cup mayonnaise, 1 tablespoon gochujang, 1 teaspoon rice vinegar, ½ teaspoon toasted sesame oil, 1 garlic clove
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Notes
- Yield: This recipe makes about ½ cup, or 8 tablespoons, of sauce.
- Storage: Cover and refrigerate for up to 4-5 days.
- Adjusting Spice Level: This sauce is about a medium heat. If you prefer a milder sauce, start with less gochujang and taste as you go. You can always add more to increase the heat gradually.
- Garlic: Use a garlic press to get the pieces really small so they can spread more easily throughout the sauce.
- Gochujang Consistency: Gochujang can vary in thickness depending on the brand. If you find the sauce too thick after mixing, you can add a tiny bit of water to loosen it up to your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dishes to serve with Gochujang Mayo
This sauce is SO super versatile. It’s great on burgers (like the Korean Beef Burgers or even Air Fryer Hamburgers), as a spread for sandwiches, and especially as a dip. We use it with our Air Fryer French Fries, Roasted Sweet Potato Cubes, and our Baked Sweet Potato Fries.
More Homemade Sauce Recipes
Whisking up homemade dips and sauces is such an easy way to add a ton of flavor to dishes. Here are a few of our favorites to try next:
