Easy Korean Gochujang Aioli Recipe

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Try my easy Korean gochujang aioli recipe for a bold, flavorful kick to your favorite dishes! You can make this in less than two minutes with just a few simple ingredients. It’s creamy, garlicky, and perfectly balanced—with just the right amount of heat from gochujang, a touch of sweetness, and a velvety finish from mayo.

Vibrant looking Korean gochujang mayo in a glass bowl.

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Instructions
Ways to Use Gochujang Aioli
Storage
FAQs
Notes:
Recipe
Comments

The best part? It comes together in minutes and pairs well with just about anything. Slather it on burgers, drizzle it over roasted veggies, or use it as a dip for fries, wedges, and nuggets. It even makes an incredible salad dressing!

One of my favorite ways to enjoy gochujang aioli is on crispy chicken tenders—it coats them perfectly, adding that ideal balance of heat and creaminess. But the possibilities are endless! Drizzle it over eggs, mix it into a dressing, or use it as a dip for sushi rolls. However you use it, I know you’ll love this as much as I do!

What’s in Spicy Gochujang Aioli?

This creamy, spicy, and flavorful aioli comes together with a few simple ingredients. Using good-quality ingredients makes all the difference!

Gochujang aioli ingredients are placed on a dark background.

Mayonnaise – I used Hellmann’s Real Mayonnaise, but this recipe works with any type of mayo, including vegan or low-fat options.
Gochujang – A Korean fermented chili paste that adds a spicy, savory depth with a touch of sweetness. You can find it at most Asian grocery stores or online, including Amazon.
Lime (or lemon) juice – Adds a bright, fresh zing that balances the richness.
Garlic – Use freshly crushed garlic for a bold, savory kick, or substitute with garlic powder for a milder flavor.
Soy sauce – Use either light or all-purpose soy sauce, but avoid dark soy sauce—it has a stronger flavor and a more intense color. For a gluten-free option, use tamari.
Toasted sesame oil – Adds a rich, nutty sesame flavor. It’s darker in color and more flavorful than untoasted sesame oil, which is lighter and milder.

Instructions

1. Combine everything in a bowl

In a mixing bowl, add the mayonnaise, gochujang, garlic, soy sauce, toasted sesame oil, and lime juice. Stir until smooth and fully blended. The gochujang might take a little mixing to fully incorporate into the mayo, but trust me, it’s worth it!

Image showing mixing gochujang, mayo, and other ingredients together in a bowl.

2. Taste and adjust

Give it a taste and tweak it to your liking. Need more tang? Add an extra squeeze of lime juice. Want a deeper umami hit? A touch more soy sauce will do the trick. Prefer it spicier? Add more gochujang, a sprinkle of cayenne pepper, or both.

3. Serve and enjoy!

Spicy aioli with gochujang in a glass bowl.

You can use this Korean spicy gochujang mayo right away, but for the best flavor, let it chill for about 30 minutes. This gives the ingredients time to meld together.

Ways to Use Gochujang Aioli

This aioli with gochujang is seriously versatile! Here are some of my favorite ways to use it:

Spread it on burgers or sandwiches – A game-changer for your usual sandwich routine.
Dip for crispy snacks – Perfect with fries, chicken tenders, shrimp, roasted veggies, and mozzarella sticks. Try it with my Air Fryer Chicken Nuggets, Chicken Potato Cutlets, or Mashed Potato Fries!
Drizzle it over tacos, wraps, or rice bowls – It pairs amazingly with grilled chicken, shrimp, or roasted veggies.
Toss it with wings – Coat freshly fried or baked wings in this spicy gochujang aioli sauce for an irresistible flavor boost.
Use it as a glaze – Brush it onto meats during the last few minutes of grilling or baking for a delicious caramelized finish.

Storage

Store your gochujang aioli sauce in an airtight container or a tightly sealed glass jar in the refrigerator. It stays fresh for up to a week. Just give it a quick stir before using to keep the texture smooth and creamy!

FAQs

How spicy is gochujang aioli?

It’s got a moderate kick—enough to wake up your taste buds, but not so much that it overpowers everything. The gochujang adds a deep, slightly smoky heat, while the mayo keeps things smooth and creamy. If you're sensitive to spice, start with less and work your way up!

How do I make it spicier?

Easy! Just add more gochujang or toss in a pinch of cayenne pepper or chili flakes. Want even more heat? A dash of hot sauce will take it up a notch.

Is there a substitute for gochujang?

While nothing quite matches its sweet, savory heat, you can mix sriracha with a little honey or sugar for a similar vibe. It won’t be identical, but it’ll still be delicious!

How Can I Make Gochujang Aioli Vegan?

Swap mayonnaise for a plant-based alternative:
Vegan mayo – The easiest option with the same creamy texture.
Silken tofu – Blend until smooth for a lighter, protein-rich alternative.
Cashew cream – Soaked and blended cashews for a rich, creamy consistency.
All other ingredients are already vegan-friendly!

How can I make it Gluten-Free?

Use a gluten-free gochujang (some brands contain wheat) and gluten-free soy sauce such as tamari or coconut aminos. Everything else is naturally gluten-free!

Notes:

Adjust the spice level – If you’re unsure, start with less gochujang and add more as needed.
Flavor develops over time – While it’s delicious immediately, letting it sit in the fridge for a bit enhances the depth of flavors.
Get creative! – Try mixing in honey for a sweet-spicy twist, or swap lime juice for rice vinegar for a slightly different tang.

However you choose to enjoy this gochujang aioli, it’s sure to elevate your dishes with its creamy texture and bold, spicy-sweet flavor. It’s incredibly easy to make and endlessly versatile—perfect for adding a little excitement to your everyday meals. Give it a try, and let me know your favorite way to use it!

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If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.

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