The most important thing about Gochujang Mayo in 30 seconds
- Preparation time: 5 minutes plus 30 minutes steeping time
- Difficulty: Simply
- The special: Sweet-sour-spicy instead of just spicy, extra creamy and umami-heavy thanks to Japanese mayo.
- Perfect for: BBQs, leftover sushi, fries, sandwiches and yes, even asparagus.
This Gochujang Mayo comes together in five minutes and then just needs time in the fridge. Creamy, slightly spicy, with a subtle sweetness from honey and the freshness of lime.
Spring in a schnitzel coat!
Wild garlic schnitzel recipe – crispy stuffed with Gouda
This wild garlic schnitzel has everything a really good spring dish needs: tender meat, aromatic wild garlic, spicy Gouda and a golden brown crispy breading. Creamy and spicy on the inside, wonderfully crunchy on the outside – and so uncomplicated that it fits just as well after work as it does on the Sunday table.
I love gochujang and you?
Do you know Gochujang? This fermented Korean chili paste has a sharpness that doesn’t just hit you – there’s depth to it, an almost sweet warmth that unfolds layer by layer. Ever since I ate Korean Fried Chicken for the first time, I have been very fond of this paste. It goes particularly well in combination with ketchup or other sauces and the last time I had a bottle Kewpie mayonnaise had in hand, I had to try something!
What came out of it is this Gochujang mayo – and I use them for everything now. It goes well with grilling anyway, especially with satay skewers from the hot air fryer. Just as good with our homemade fries or as a twist on a crispy chicken burger. Little promise: once you try them, you’ll want a container in the fridge.
The most important ingredients for Gochujang Mayo
You only need a handful of ingredients for the dip – but each one has its job.
- Japanese mayonnaise – The base and the secret star. Kewpie and Co. are made with egg yolks instead of whole eggs, and rice vinegar is used instead of normal vinegar. This makes the mayo creamier, rounder and significantly more umami-heavy than the German version. If necessary, regular mayo will work, but try the Japanese one – you’ll taste the difference straight away. Yes, the classic Kewpie mayonnaise also contains glutamate. If you want to avoid it, simply choose the version without it!
- Gochujang – The fermented Korean chili paste with sticky rice and soybeans. Sweet-hot-spicy, far more complex than western chili sauces. Attention: The spiciness varies greatly depending on the brand. Look at the scale (in Gochu units or mild/medium/hot) and get to it.
- Lime juice – Just the juice, no peel. Brings in the freshness that protects the dip from being too powerful.
- Roasted sesame oil – The ultimate taste booster. Dose sparingly – a teaspoon is often enough. Look for the word “roasted” on the bottle, light sesame oil doesn’t add the nutty character.
- Honey – Plays with the natural sweetness of the gochujang paste and takes the edge off the spiciness. Liquid honey is easier to mix than solid honey. Also a tasty tip: try our Hot Honey for an extra kick.
- chives – Freshly chopped, just before serving or when plating. Adds color and a slight onion kick.
This way your Gochujang Mayo is guaranteed to be a success
The secret lies in the steeping time – without it the dip tastes too “raw” and unbalanced.
Let the mayo steep. 30 minutes in the fridge is mandatory. During this time, gochujang, honey and sesame oil combine with the mayo to form a uniform sauce. When freshly stirred, it still tastes a lot like “mayo plus paste” – after half an hour it’s a thing of its own.
Get closer to the sharpness. Not all gochujangs are the same. Some brands are really mild, others are tough. Start with 1 tablespoon to 10 tablespoons of mayo, try, add more. It sounds simple, but it’s often skipped – and then the dip ends up in the trash can.
Sesame oil is an amplifier, not a protagonist. The nutty taste is intense. Two teaspoons is the maximum, otherwise the oil will mask the finely tuned interplay of spiciness, sweetness and acidity.
What makes our version different? Most recipes simply mix mayo with gochujang. We rely on Japanese mayo as a base – Eggier, creamier, umami-deep – and the sweet and sour bow of honey and lime. The result is not “spicy mayo”, but rather an independent sauce with character.
📖 Recipe
Gochujang mayo
This Gochujang Mayo is the quick dip with character. Japanese mayonnaise provides the creamy, umami-rich base, while gochujang brings the sweet and spicy Korean component into play. Honey and lime juice round everything off and take the edge off. Mixed together in just five minutes, then let it sit in the fridge for at least 30 minutes to let the flavors combine. Goes well with grilled meat, shrimp, fries, sandwiches, sushi and surprisingly well with green asparagus. If you like it spicier, add another tablespoon of gochujang; if you like it milder, stick to the basic amount. Keeps in the fridge for around a week.
Ensures that your display doesn’t turn off.
Cooking time
5 minutes
Total time
5 minutes
🥕 Ingredients for the recipe
- 10 EL Japanese mayonnaise alternatively “normal” mayo
- 2 EL Gochujang
- 3 EL chives freshly chopped
- 1 Lime of which the juice
- 2 TL toasted sesame oil
- 2 TL Honey
- Salt
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Halve the lime and squeeze out the juice. Chop chives finely.
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Mix Japanese mayonnaise, gochujang, lime juice, toasted sesame oil and honey in a bowl until a smooth, uniform sauce forms.
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Fold in the chives and let everything sit, covered, in the refrigerator for at least 30 minutes.
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Before serving, season with salt and adjust with a little more gochujang or lime juice to taste.
Calories: 187kcal | Carbohydrates: 5G | Protein: 0.5G | Fat: 19G | Sugar: 3G
Frequently asked questions about Gochujang Mayo
Gochujang Mayo is a creamy dip made from mayonnaise and the Korean chili paste gochujang, often topped off with lime, honey and sesame oil. It tastes sweet, hot and sour and goes well with grilled dishes, sandwiches, fries and Asian dishes.
Actually for almost everything. Classic as a dip for fries, potato wedges or crispy chicken. It’s great on burgers and sandwiches, as well as grilled shrimp, chicken or pork. It also goes surprisingly well with fried eggs, sushi or green asparagus.
It will easily keep for a week in the fridge in a tightly closed jar. Important: always use a clean spoon, otherwise it will go bad faster.
Sure, that works too. But when it comes to taste, Japanese mayo is in a different league – creamier and richer in umami. If you can’t get Kewpie mayo, you can give the German mayo a little boost with a splash of rice vinegar and a small pinch of sugar.
Medium hot, but that depends a lot on the brand of gochujang used. Honey and lime reduce the spiciness significantly. If you like it milder, use 1 tablespoon of gochujang; if you want it fiery, add another tablespoon.
Would you like to cook again?
This Gochujang Mayo is one of those recipes that you know once and then don’t want to miss. Five minutes efforthalf an hour of patience, then there will be a little dip treasure in the fridge. Be sure to try our Korean Fried Chicken Wings – they are the ultimate dish.
Feel free to follow us on Instagram at @gernekochen and show us what you served the Gochujang Mayo with. We’re really excited to see what you make of it.
Lose and taste good.
Benni is not just the organizational person in the background. He has an overview of everything, writes the emails and takes care of the technical stuff.
He also supports and advises small manufacturers, start-ups, well-known manufacturers and global players on social media and blogger relations.
He is not only the boss at the stove, but especially at our grills. The fact that he is also professionally involved in the BBQ sector benefits him. He is best known for his meatballs, steaks and super creamy scrambled eggs. He then leaves the sweet things to Theres.
You rarely see him on social media; he is the famous off-screen voice who leaves an impression with appropriate comments.
