If you love a good condiment, and a little spice, this gochujang mayo is for you. Creamy, spicy and ridiculously easy to make, you’ll be wanting to slather this on everything from burgers to chicken wings.

You can see this mayo in action on my spicy Korean chicken tacos and it would be just as amazing on these easy fish tacos.

A spoon with gochujang mayo dripping off into a small bowl.

We ate in a restaurant recently with amazing food we’ll always remember. One of the dishes was a “popcorn salt and pepper chicken with gochujang mayo” which is exactly where the inspiration for this recipe came from and, since I didn’t have their recipe, I made my own.

Creamy, tangy and spicy all at once gochujang mayonnaise is a seriously flavourful sauce, perfect alongside your favourite finger foods or burgers. You can make it ahead and it will keep well too.

Ingredients in gochujang mayo

This gochujang mayonnaise can be 2 ingredient simple with the most vital components being gochujang paste and Kewpie mayonnaise. The spiciness is completely customisable too.

Ingredients for gochujang mayo on a white marble benchtop.
  • Gochujang paste is a Korean fermented chilli paste with far more than just chilli in it. It’s flavourful and rich and spicy and a great ingredient to keep stored in your fridge.
  • Kewpie mayonnaise is a Japanese mayonnaise but rather than just being a creamy, tangy sauce, it also has a umami quality to it – a savoury flavour that’s amazing. Can’t find it or don’t want to get it? Just use your favourite regular mayo.
  • Rice wine vinegar is an Asian vinegar but very similar to white wine vinegar. You can use either here.
  • Sesame oil adds a little more umami to this sauce and rich nuttiness that can’t be beat.

What if I don’t have gochujang?

While I urge you to stick to gochujang for the spicy element, if you can’t or don’t want to get that, you can use sriracha. This one definitely is best with the real thing though and you should be able to find gochujang in most larger grocery stores these days or even online.

Can I use any base mayonnaise?

You can use any mayonnaise you like but Japanese mayo has a certain something something that just adds so much flavour. If you haven’t tried it, you definitely need to.

How to make gochujang mayonnaise

I mean, it’s so simple I don’t know why I took photos but here they are anyway.

The two steps to making gochujang mayo.
  1. First, put all the ingredients in a bowl.
  2. Next, mix them together.
  3. Lastly, use gochujang mayo as you would any mayonnaise. Spread it on burgers, drizzle over tacos, dip your fries, chicken wings or popcorn chicken. How do you like to use mayonnaise?

Make it to taste

While I’ve created my gochujang mayonnaise recipe and think it’s perfect, everyone’s tastes are different and I always encourage adapting recipes to suit you and your family.

For spiciness, add the gochujang with just 1 tablespoon to start with, then add more to taste.

How to serve it

Gochujang mayo is great served both as a sauce and for dipping. It’s great wherever you want a creamy sauce with a bit of a kick.

  • Sauce: try it on tacos, burgers and fish cakes
  • Dipping: dip fries, crunchy chicken tenders, popcorn chicken, chicken wings (hmmm, sensing a theme here), or how about schnitzels (this link also happens to be, you guessed it, chicken). It will work just as well with other meats though.

That spice you can see added to the top in these photos is called Togarashi – a wonderful Japanese spice mix.

How to store it

Store this mayo in an airtight jar or container in the fridge for a week or more. Make sure it’s sealed up tight and it will keep quite well. Make sure to give it a stir before serving.

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A small bowl with gochujang mayo.

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A small bowl of gochujang mayo with a spoon in it.

Gochujang Mayonnaise

5 from 1 vote
With just 4 ingredients and about 2 minutes effort you can have this flavourful, lightly spicy Gochujang Mayo ready to serve. Perfect in tacos, burgers, on fish cakes or just for dipping fries into, this easy is full of umami flavour.

Ingredients

  • cup Kewpie mayonnaise (notes 2)
  • 2 tablespoons gochujang paste (8 tsp / notes 1 & 2)
  • 1 tablespoon rice wine vinegar (or white wine vinegar) (4 tsp / notes 1)
  • 1 teaspoon sesame oil

Instructions
 

  • In a small bowl combine the mayonnaise, gochujang, vinegar and sesame oil.
  • Mix well and set aside.

Notes

  1. I use a standard Australian 20ml tablespoon
  2. Both Kewpie mayonnaise and gochujang paste are available in many large supermarkets / grocery stores. If you can’t find them, your local Asian grocer will definitely have them.
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