Gochujang Aioli

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5 from 5 votes

Learn how to make spicy and sweet Gochujang aioli, which is a perfect addition to meat, fish or tofu.

Prep Time10

Course: condiment, Side Dish

Cuisine: American, Korean

Servings:

Calories: 146kcal

Author: Agnieszka

Ingredients

⅓ cup Kewpie mayo or your favorite mayonnaise
¼ cup plain Greek yogurt full fat
1 tablespoon Gochujang paste or more, if desired
1 garlic clove
2 teaspoon rice vinegar
1 teaspoon honey or maple syrup

Instructions

Crush or mince garlic andplace in a small bowl. Pour 2 teaspoons of rice vinegar over the garlic and letsit for at least 7 minutes.
Place the garlic vinegarmixture on a small strainer over another small bowl and press with a back of aspoon, scraping as you go. All of the infused vinegar and some of the strainedgarlic should make it to the bowl. Discard whatever garlic is left on the sieve.
To the bowl with garlic infused vinegar add Kewpie mayo, Greek yogurt or skyr, Gochujang pasteand honey (or maple syrup).
Mix with a small whisk until smooth.
Serve as a dipping sauceor drizzled over fish, tofu, salads etc.

Notes

Depending on your preferences, the quantity of Gochujang in this recipe can be adjusted. I find 1 tablespoon to be just enough but for spicier aioli, go with 2 or more tablespoons.

If you are short of time, you can skip steps 1 and 2 and mix finely minced garlic and vinegar with other ingredients directly. The texture won't be as smooth and silky but the flavor will still be great.

You can use the same recipe to make Sriracha aioli, just swap Gochujang paste for Sriracha.

If you don't have rice vinegar, white wine vinegar or lime juice will also work.

I like the combination of Kewpie and Greek yogurt to lighten and thin the aioli up. However, for richer and thicker aioli, skip the yogurt and use ¼ cup of additional mayo.

Nutrition