Gochujang Mayonnaise

Today, we’re making Gochujang mayonnaise. This recipe is a delicious condiment that combines French Mayonnaise with Gochujang. If you’ve never tried it, I strongly urge you to do so. I’m sure you’re wondering what does it tastes like? Well, this condiment has a subtle heat from the gochujang as well as the creaminess of mayonnaise, which creates an excellent combination of flavours.

In this recipe, we’re making the mayonnaise from scratch and incorporating the gochujang. This tangy, spicy sauce can elevate sandwiches and burgers. It is also a delicious dipping sauce that would be perfect with French fries and spring rolls. Interestingly, gochujang mayonnaise pairs well with grilled meats, roasted vegetables, shawarmas, and tacos.

Ingredients

Grapeseed oil, an Egg, White Vinegar, Dijon mustard, Gochuchang and a Fresh Lemon.

Grapeseed oil has a light, neutral taste. One of its benefits is that it is rich in polyunsaturated fats and Vitamin E. If you don’t have grapeseed oil, you can use avocado oil or light olive oil. Canola oil and sunflower oil have an overpowering flavour, which means that if you choose those two oils, the mayonnaise will have a greasy, thick taste.

Dijon mustard has a sharp and tangy flavour that enhances a dish. It also acts as an emulsion agent in dressings, helping to balance the taste of the other ingredients while simultaneously increasing the depth of sauces and marinades.

White vinegar adds acidity to recipes and brightens flavours. You can also use Apple cider vinegar or rice wine vinegar (contains no alcohol) for this recipe. It also preserves ingredients and is often used in the pickling process. Fresh lemon juice is another acidic component that adds a zesty flavour.

If you don’t want to make the mayonnaise from scratch, we’ve got you covered with a recipe that uses store-bought mayonnaise with Gochuchang.

Gochujang is a spicy, umami-kick Korean chili paste. Its fermented flavour adds complexity to mayonnaise and is a healthy flavour enhancer. You can purchase Gochujang from Asian supermarkets, and they are also widely available online. If you can’t find Gochujang, you can substitute with your favourite hot sauce and a thick tomato paste. Use a 1:1 ratio.

Instructions

Prepare the ingredients: Remove an egg from the fridge and let it reach room temperature. This step will take five minutes. Use a blender cup container or a large mason jar to make the mayonnaise. Add grapeseed oil, Dijon mustard, white vinegar, freshly squeezed lemon, and Gochujang to the blender cup. Add one raw egg that has reached room temperature. Crack the egg and add it to the container. Make sure to use the sterilized egg or the pasteurized egg made at home. 

Pasteurized eggs: It is recommended that eggs be pasteurized prior to making the mayonnaise. Heat a small pot on a stove to 140°F (60°C). A thermometer can provide an accurate reading. Once the water has started to bubble, add the eggs for two minutes. Thereafter, remove the eggs from the water and place them in cold water to stop the cooking process. 

Emulsification: Place the hand-held immersion blender on the bottom of the container and blend for about five seconds. Then, work your way up while blending to ensure that all the ingredients are emulsified. It should take less than twenty seconds to completely blend the mayonnaise. When it’s done, the mayonnaise will be a light pink colour due to the inclusion of the gochujang. 

Taste before serving: When the gochujang mayonnaise is done, taste it with a clean spoon. Depending on the taste, you can adjust this recipe accordingly. Add more vinegar to enhance tanginess, lemon juice to mask the taste of the oil, mustard to enhance the sharpness, and Gochujang to intensify the heat.

What to Serve with Gochujang Mayonnaise?

Gochujang mayonnaise is a fusion dish made from Korean fermented chili paste, gochujang, and mayonnaise, the creamy sauce we are familiar with. The gochujang adds a slightly spicy touch to the smooth texture of the mayonnaise, making the main dish even more delicious and flavourful. 

You can enjoy many things with gochujang mayonnaise. Fried or grilled foods, like French fries, sweet potato fries, fried chicken, grilled shrimp, and calamari, pair well with gochujang mayo. This amazing sauce can be added to cucumber sandwiches, bulgogi beef wraps, and beef or shrimp burgers.

It can even be a dipping sauce for spring rolls, lettuce wraps, and fried dumplings. Gochujang mayonnaise can also be drizzled on salads for a delicious Asiatic salad.

How to store Gochujang Mayonnaise?

Let the Gochujang mayonnaise sit on the counter-top for fifteen to Twenty minutes after making it. The White vinegar, with the fermented Gochujang and Dijon mustard have preservative qualities. Store the Gochujang mayonnaise in an airtight container, and always keep it in the fridge after using it. Always use a clean spoon to avoid contamination.

Gochujang mayo made with a raw egg can be refrigerated for up to one week, and store-bought mayonnaise mixed with gochujang can be placed in the fridge for two to three weeks. Freezing gochujang mayonnaise is not recommended, as the oil can separate when thawed.