Make this cheat’s version of Korean Gochujang Aioli in under 5 minutes. Serve this versatile sauce with just about anything.
If you are looking for more interesting dips, then try some of my favorite dips here – Instant Pot Buffalo Chicken Dip, Refried Bean Dip, Cream Cheese Fruit Dip, Yogurt Dip With Mint and Garlic, Best Mutabal and Jalapeno Garlic Feta Dip.
About This Recipe
Gochujang aioli is a versatile Korean sauce, that can be used for dipping and spreading. This cheat’s version of this sauce is easy, creamy, and takes hardly 5 minutes to prepare.
This super-addictive sauce gets its spicy flavor from Gochujang (Korean chili paste), which is cut by the creaminess and slightly sweet taste of mayonnaise, resulting in a beautiful flavored Gochujang aioli sauce. Also, the fermented flavor of gochujang adds a subtle tangy taste to the spread.
This Gochujang Aioli is,
- Spicy + Tangy
- Easy to make
To prepare this addictive Gochujang aioli sauce, you will need just 5 ingredients – mayonnaise, sour cream, garlic, gochujang and salt.
Mayonnaise adds a creamy texture, along with a slight sweet flavour to this dipping sauce. Whereas on the other side, sour cream provides a slight tangy taste along with adding to the creamy texture of the dip.
Gochujang, the star ingredients adds a spicy taste and due to its fermented property, it gives it a slightly tangy taste too. You can adjust the quantity of Gochujang, as per the spice level you need. You will get gochujang in the Asian aisle of your supermarket or you can order it online here.
Add in fresh garlic, to enhance the taste even more.
How to make Gochujang Aioli?
Add ¾ cup mayonnaise, ¼ cup sour cream, 1 teaspoon minced garlic, 2 tablespoon gochujang and salt to taste in a medium size mixing bowl.
Mix it well using a small wire whisk. Chill for 2 hours in the fridge and serve.
Frequently Asked Questions
A Korean red chili paste, Gochujang is commonly used in Korean cooking to spice up the dishes. This thick and sticky paste is prepared with glutinous rice, fermented soybeans, red chili pepper flakes, salt, and sometimes sweeteners.
Due to its fermented nature, Gochujang adds a pungent flavor along with a spicy taste in the recipes. The spice level can be different depending upon the various brands, so select the paste according to your spice level.
If you can get your hands on Korean mayo or Kewpie Japanese mayonnaise, it complements the Gochujang really well. They might be available in the Asian section of the grocery stores.
But in case you do not get it, you can use the regular American mayo for this sauce. You can even try using an eggless mayonnaise for an egg-free version.
Gochujang aioli is a super versatile sauce that can be used as a spread for your burgers, sandwiches, wraps, hot dogs or used as a dip for your appetizers, potato fries, wedges, or even vegetable sticks. It tastes great with roasted pork, bacon, and chicken.
It can be used to marinate chicken, fish, shrimps, or other meat. You can even make your boiled eggs or omelet breakfast a little more delicious, by adding a little aioli to them.
Gochujang aioli can be stored in an air-tight container for about 4 to 5 days, in the refrigerator. Use a clean and dry spoon, every time you take out the sauce from the container, and make sure to close the lid properly again.
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Gochujang Aioli Recipe
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon minced garlic (minced)
- 2 tablespoon gochujang
- salt (to taste)
- Add ¾ cup mayonnaise, ¼ cup sour cream, 1 teaspoon minced garlic, 2 tablespoon gochujang, and salt to taste in a medium-size mixing bowl.
- Mix it well using a small wire whisk. Chill for 2 hours in the fridge and serve.