Spicy gochujang mayo is a condiment our family has became obsessed with recently. The basic version of the sauce requires only 2 ingredients! The sauce will add mild tanginess and rich umami with a bit of kick to your favorite french fries, tuna patties, and so much more. Try it! You will be hooked as well.
What’s in Spicy Gochujang Mayo
In its simplest form of spicy gochujang mayo, you only needs 2 ingredients – mayonnaise and gochujang (Korean chili paste). But if you want to add a bit more complexity in flavor or tone down the creaminess of the mayonnaise, you can do so by adding a bit of lime (or lemon) juice. It adds a nice subtle zing to the sauce while diluting the creaminess of the mayonnaise.
Also, you can add a bit of salt and black peppers to make the taste even more complex. But at the end of the day, the most vital ingredients are mayonnaise and gochujang!
What If You Don’t Have Gochujang
If this is you, you can use sriracha sauce instead. I never recommend sriracha sauce as a universal substitute for gochujang, but in this recipe it works. In fact, the whole spicy mayo concept was fueled by sriracha sauce and mayonnaise.
The Magic Ratio
In my mind, there’s no true magic ratio when it comes to sauce, as everyone’s taste preference is different.
But based on my trial and error, my family’s sweet spot seats at 2 Tbsp mayonnaise to 1/2 tsp ~ 1 tsp gochujang or sriracha sauce. This is where I find all ingredients are in harmony, as in nothing tastes overly salty, spicy or tangy. But you can certainly tone it up or down to accommodate your taste buds.
The more gochujang you add, the more pungent (& spicy) the sauce will become. So I suggest you make small incremental changes (1/4 tsp – 1/2 tsp range) gradually until it meets your satisfaction in your experiment.
How to Make Spicy Gochujang Mayo
Quite simply, combine all ingredients in a medium sized bowl and whisk well until the sauce turns an evenly tangerine (orange) color.
How to Serve
Feel free to serve the spicy mayo sauce on anything and everything; Where you want to add extra rich umami taste with a bit of spice kick.
But I find that this sauce especially goes well with deep fried or air fried dishes such as panko crumbed tuna patties, chicken schnitzel, french fries, sweet potato fries, fish taco and burgers.
Also, it goes well as a spicy creamy dressing on green salads!
Serve the spicy gochujang mayo immediately after making it or transfer it to an airtight container and refrigerate until needed. It should be good for up to a week. Just give is a good stir before use.
Ingredients
1/4 cup mayonaise (I mainly use Hellmann’s brand, but Japanese Kewpie mayo works well too.)
1 – 2 tsp gochujang (Korean chili paste) or sriracha sauce
(optional) fine sea salt to taste
(optional) ground black peppers to taste
(optional) 1/2 tsp lime juice or lemon juice (use only with regular mayo, not Kewpie mayo)
Steps
Combine all ingredients in a medium sized bowl and whisk well until the sauce turns an evenly tangerine (orange) color.
Serve as a dipping sauce, spread, or dressing sauce (e.g. with tuna patties, schnitzel, french fries or salad).
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1 - 2tspgochujang(Korean chili paste) or sriracha sauce
1/2tsplime juice or lemon juice (optional)
fine sea saltto taste (optional)
ground black peppersto taste (optional)
Instructions
Combine all ingredients in a medium sized bowl and whisk well until the sauce turns and evenly tangerine (orange) color.
Serve as a dipping sauce, spread, or dressing sauce (e.g. withtuna patties, schnitzel, french fries or salad).
Notes
For mayonnaise, I mainly use Hellmann's brand, but Japanese Kewpie mayonnaise works well too.
If adding optional lime or lemon juice, use it only with regular mayonnaise, not Kewpie mayonnaise. I find that Kewpie mayonnaise is slightly tangier than regular mayonnaise.
You're welcomed to adjust the gochujang quantity to suit your taste. The more gochujang you add, the more pungent and spicy the sauce will become. So I suggest you make a small incremental changes (1/4 tsp - 1/2 tsp range) gradually until it meets your satisfaction.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Gochujang rates on the Scoville Heat Units (SHU) scale at less than 1,000 units, while gochujang is on the even milder side. For comparison, a jalapeño pepper's rating comes in at 2,500–8,000 units.
The cool thing about gochujang is it's not spice-your-face-off spicy. It's more of a subtle spice because it's balanced with other flavors. Plus, you can control the spice level when you make your own! So even if you're typically averse to spicy food, give this one a try!
Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other wonderful ingredients that make it have this almost peanut butter-like texture. You may have seen ssamjang in lettuce wraps (Ssambap) at some Korean BBQ.
You can also use any bottled hot sauce instead, but just know that the different ingredients and more vinegar-forward formulas of something like Tabasco or Cholula will alter the final taste of your spicy mayo to be a little more tart and spiky than intended.
Both spicy mayo and yum yum sauce have a mayonnaise base, but spicy mayo packs a lot more heat than yum yum sauce. Most spicy mayo is made with just two ingredients like the one I share here. Yum yum sauce is sweeter and less spicy as it uses ketchup or tomato paste, vinegar, garlic, sugar, and a little hot sauce.
Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes. Probiotics are live bacteria that are beneficial for digestion and overall gut health. However, it's important to note that Gochujang also contains chili peppers, which can be spicy.
The process of making gochujang is quite involved but gives this condiment its distinct taste. The ingredients are mixed and then left to ferment for 60 to 90 days or longer, allowing the flavors to develop and mellow. This fermentation process also gives gochujang its thick and sticky consistency.
We've seen Gochujang Paste from Trader Joe's before. That's more like the unadulterated source material while this product is truly a sauce ready for application and implementation. It's not quite as potent, spice-wise, since it's mixed with rice vinegar and soy sauce.
How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.
If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out. If you can't find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.
It's like sriracha but has a deeper flavor profile with less vinegar and more sweetness. Gochujang is also less spicy than sriracha, so if you like sweet-spicy combinations then gochujang will be the perfect addition to your kitchen pantry.
The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.
Just so you know, two of the most popular gochujang brands among Koreans are Chungjungwon Sunchang gochujang by Daesang and Haechandle gochujang by CJ.
Unlike plain mayo, a thick, slightly bland whip made with egg yolks, oil and lemon or vinegar, spicy mayo is a flavor powerhouse. Made right, it's a dressing, a sauce, a dip, a drizzle or even a marinade.
It's easy to see why: sriracha mayo is as versatile as it is delicious as a spread-on sauce (on hamburgers, for example), a dip (for anything from French fries to stuffed mushrooms), or a topping-style sauce for fish tacos or salmon patties.
Chipotle Mayo and spicy mayo are similar but not identical. Typically, the term “spicy Mayo” refers to a creamy, hot sauce prepared by blending Sriracha hot sauce with mayonnaise. On the other hand, this mayo uses chipotle chiles specifically to add a smoky and spicy flavor.
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