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.
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.
- 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.
- First, put all the ingredients in a bowl.
- Next, mix them together.
- 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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If you try this gochujang mayo recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More condiments you’ll love
- Homemade Ranch Dip
- Avocado Cream Sauce
- Mojo Verde (Spanish Green Sauce)
- Quick Pink Pickled Onions
- Chunky Roasted Tomato Salsa
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- ⅔ 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
For best results, always weigh ingredients where a weight is provided
- In a small bowl combine the mayonnaise, gochujang, vinegar and sesame oil.
- Mix well and set aside.
- I use a standard Australian 20ml tablespoon
- 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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6 Comments on “Gochujang Mayonnaise”
Just when I think I cannot add another ingredient to my pantry you surprise me Marie. Many thanks. Will try this one. I love popcorn chicken so this sounds good for that.
And thanks to Ruby and Mimi for their suggestions.
It would be perfect for popcorn chicken. Gochujang is a wonderful ingredient to keep on hand. It can be used to add a bit of spice and additional flavour to nearly anything.
This is a game changer. It goes with roasted broccoli and crispy cauliflower and brussel sprouts even! Try it on burgers. Endless possibilities. Genius thank you.👏🏼👏🏼👏🏾😋
So happy you love it, Ruby.
Love this. And your tacos. Back when I catered, if I ever needed to make little sandwiches, I always offered up some kind of fun condiment instead of the standards. Chipotle mayo, strawberry mustard, whatever… But back then I hadn’t yet discovered Gochujang! Such fabulous stuff.
Thanks so much Mimi