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Do you like Korean flavors? If so, try making this gochujang mayo sauce! This sauce is the perfect condiment to spread on burgers, hotdogs, fish tacos, and sandwiches. I also recommend it as a dipping sauce for fries, roasted vegetables, and more! No matter how you use it, this sauce will add a delicious umami layer to your dish.
Gochujang Mayo Tips & Tricks:
- If you cannot handle spice well, I recommend starting with 1 teaspoon of gochujang. Korean gochujang, otherwise known as fermented red pepper paste, has a deeply rich and spicy flavor. While absolutely delicious, it can be a bit spicy for those who are not used to the flavor.
- As I reiterate below, I recommend using Hellmans. Personally, I think it tastes the best for this sauce. That being said, Duke’s and Kewpie add extra tanginess that is also delicious! If you use one of those, slowly add the lime juice to the sauce. You don’t want it too tangy!
- The recipe is very simple. You just need to add all the ingredients into a bowl and whisk until fully blended. The sauce will look orange, much like a tangerine or carrot.
Ingredients You Need:
Below, we list all the ingredients needed to make this gochujang mayo sauce:
- Mayonnaise: You can use whichever mayonnaise you desire. While I prefer Hellmans, I recommend Duke’s or Kewpie if you desire more tanginess.
- Gochujang: This fermented red pepper paste is one of the most common ingredients used in Korean cooking. It adds richness, spiciness, and umami to this mayonnaise sauce. To learn more about gochujang, read our article on the ingredient.
- Fresh Lime Juice: This ingredient brightens the sauce. It adds tanginess as well as offsets some of the deep spice of the gochujang.
- Minced Garlic: For this recipe, the garlic needs to be finely minced, not roughly.
- Sesame Oil: Finally, sesame oil adds one more layer of Korean flavor. Often, people in Korea finish dishes with a drizzle of sesame oil. We add sesame oil to add a nutty flavor to the dish.
Gochujang Mayo Frequently Asked Questions:
Now that we listed all the ingredients, we want to answer some potential questions you may have as well! If we do not answer your question about this gochujang mayo, feel free to leave a comment in the section below or email us at [email protected].
Is This Recipe Free of Major Allergens? (Gluten, Soy, Etc…)
For the most part, this recipe does not contain major allergens. It does not contain any tree nuts, peanuts, fish, shellfish, dairy milk, and/or eggs.
This recipe does contain gochujang which may contain gluten and soy. Like all my recipes, I recommend replacing regular gochujang with a gluten-free and/or soy-free alternative. As someone with celiac disease, I always cook gluten-free.
If you need recommendations, check out my blog post of gluten-free gochujang recommendations!
Is This Dish Vegetarian or Vegan?
My recipe for gochujang mayo does not contain any animal products or byproducts. In other words, this dish is naturally vegetarian and vegan!
How Do You Store Leftovers?
To store the leftovers, pour the sauce into an airtight container. Then, place it into the refrigerator. You can store this gochujang mayo sauce for up to a week in the fridge!
I recommend stirring the sauce again to recombine the ingredients after storing it in the refrigerator.
Where Can I Buy the Ingredients?
For the most part, all of these ingredients can be found in a well-stocked grocery store. To find gochujang and sesame oil, look on the International foods aisle. If not available, try shopping at your local Asian market.
Finally, you can buy both products online via stores such as Amazon.
We Hope You Enjoyed Learning How to Make Gochujang Mayo!
In the end, we hope you enjoyed learning about how to make this gochujang mayo sauce. If so, let us know in the comment section!
If you would like to read more about cooking, you can find further recipes on our blog. We listed some of our favorite Carving A Journey Korean recipes below! For reference, many recipes are influenced by our blended Korean and Southern heritage.
Korean Ingredient Articles:
- What are Perilla Leaves (Kkaennip)?
- Soybeans in Korean Cooking (Kongnamul)
- Mung Beans in Korean Cooking (Sukju)
- Garlic Scapes in Korean Cooking (Maneuljjong)
- Enoki Mushrooms in Korean Cooking (Paengi-Beoseot)
Further Carving A Journey Korean Recipes:
If you have any questions or comments, you can also email us at [email protected].
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