Gochujang Mayo
Mayonnaise spiked with Korean gochujang paste — sweet heat, umami depth, and creaminess in one crimson spoonful. Equally at home on fried chicken, tacos, or roasted vegetables.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine all ingredients in a small bowl. Whisk vigorously until the gochujang is fully integrated into the mayonnaise and the color is uniform throughout — no dark red streaks remaining. The finished sauce should be a uniform salmon-orange, smooth and glossy.
Taste the sauce and adjust: more gochujang for heat and fermented depth, more honey to soften the heat, more vinegar for brightness, more sesame oil for nuttiness. Transfer to a sealed container and refrigerate. Use within 1 week. The flavors deepen and mellow noticeably after a few hours of refrigeration.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.