Today, we’re preparing Gochujang mayonnaise, a delicious condiment that combines traditional French mayonnaise with the spicy kick of Gochujang. If you haven’t tried it yet, I highly recommend you do!

You may be curious about its flavor—this condiment mixes the subtle heat of gochujang with the creaminess of mayonnaise, creating an exceptional taste experience. In this recipe, we will make the mayonnaise from scratch and add the gochujang to create the condiment. This tangy and spicy sauce elevates sandwiches and burgers and makes a fantastic dipping sauce for French fries and spring rolls. Interestingly, Gochujang mayonnaise pairs well with a variety of dishes, including protein, roasted vegetables, shawarma, and tacos. Enjoy!

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 havegrapeseed 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, tangy flavour that enhances dishes. It also acts as an emulsifying agent in dressings, helping balance the taste of other ingredients while 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 prefer not to make mayonnaise from scratch, we have a recipe that uses store-bought mayonnaise combined with Gochujang. *See instructions below.

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 it is also widely available online. If you can’t find Gochujang, you can substitute it with your favourite hot sauce and a thick tomato paste. Use a 1:1 ratio.

Instructions

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. Crack the egg and add it to the container.

Make sure to use a sterilized or pasteurized egg. It is recommended that eggs be pasteurized before making 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 and cook for 2 minutes. Thereafter, remove the eggs from the water and place them in cold water to stop the cooking process.

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 gochujang. 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 oil’s taste, mustard to add 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 called gochujang and mayonnaise. The gochujang adds a slightly spicy touch to the mayonnaise’s smooth texture, 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 this spicy 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.

How to store Gochujang Mayonnaise?

Let the Gochujang mayonnaise sit on the countertop for fifteen to twenty minutes after making it. The White vinegar, with the fermented Gochujang and Dijon mustard, has preservative qualities. Store the Gochujang mayonnaise in an airtight container and refrigerate after use. Always use a clean spoon to avoid contamination. Gochujang mayo made with a raw egg can be refrigerated for up to 1 week, and store-bought gochujang mayo can be refrigerated for 2 to 3 weeks.

Gochujang Mayonnaise

Print Pin Rate

Course: Sauce

Cuisine: Fusion

Servings:

Calories: 338kcal

Author: thetastejournal.com

Ingredients

Made from Scratch

▢ ½ Tbsp Gochujang
▢ 1 Raw Egg – sterilized
▢ 1½ tsp Dijon Mustard
▢ 1 tsp White vinegar
▢ 200 ml Grapeseed oil
▢ 1 Lemon – Squeezed, three tablespoons of lemon juice

Just mix it together

▢ 1/4 cup Mayonnaise – Store bought
▢ 1/2 tsp Gochujang

Instructions

Prepare the ingredients: Add the following ingredients to a blender container: Grape seed oil, Dijon mustard, white vinegar, fresh lemon juice, Gochujang, and sterilized raw egg.
Emulsification: Place the hand-held blender at the bottom of the container and blend for about five seconds. Then, combine the mayonnaise while going upward. It should take no more than twenty seconds to mix the mayonnaise thoroughly.
Taste test: Use a clean spoon to taste the mayo. Add more vinegar to enhance tanginess, more lemon juice to mask the oil's taste, more mustard to enhance sharpness, and more Gochujang to intensify the heat.