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.
You can adjust the quantity of Gochujang, as per the spice level you need.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.