Name: 3-Minute Gochujang Aioli (Korean Mayo Dipping Sauce)
Cook time: 3 min
Total time: 3 min
Ingredients: 300 grams silken tofu ((10.6 oz)); 2 Tablespoons rice vinegar (or sub with lemon / lime juice (see recipe notes)); 1 Tablespoon agave syrup (or sub with another liquid sweetener); ¼ teaspoon salt; 2 garlic cloves (very finely minced); 1.5 teaspoon gochujang

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This CREAMY gochujang aioli is a spicy Korean mayonnaise, perfect as dipping sauce and even salad dressings! Plus, this Asian aioli is done in 3 minutes!

Dipping a baked potato fries into Korean gochujang mayo sauce, with a tub of Korean gochujang at the back.

Why You Will Love This Korean Gochujang Aioli/Mayo

A flavor explosion
Healthy and vegan
Enjoy it with or without garlic as both gochujang aioli or gochujang mayo!
Super easy and done in 3 minutes
Pairs well with everything!

What is Gochujang Aioli Made Of?

First up, for the vegan mayo. Feel free to use any mayonnaise you have at hand, be it store-bought or homemade. I’m using my 3-minute vegan oil-free mayo here (but without the mustard), which includes:

Silken tofu: The smooth and creamy ingredient that forms the base of the aioli.
Rice vinegar or lemon juice: For some tanginess.
Agave syrup: Adds a touch of sweetness.
Salt: To bring out the natural flavors of the other ignredients!

And now, for that spicy Korean flavor:

Garlic: Finely minced aromatics to infuse the aioli with the classic garlicky flavor.
- You might also want to check out my Black Garlic Mayo for a unique garlicky taste!
Gochujang: The star of the show, this Korean red chili paste delivers a delightful punch of heat!

Labelled silken tofu, garlic, gochujang, rice vinegar, agave, and salt to make Korean gochujang mayonnaise.

What Does Gochujang Sauce Taste Like?

It is known for its rich umami taste with a balance of spiciness, saltiness, and a bit of sweetness. It has a deep, savory, and slightly fermented flavor that adds depth and complexity to dishes!

Is Gochujang Just Chili Paste?

Nope, gochujang is more than just chili paste. While it does contain chili peppers as a primary ingredient, it also includes other components such as fermented soybean powder, sweet rice flour, and salt. Moreover, it uses a special type of Korean chili.

Is Gochujang Sauce Really Spicy?

It depends. The level of spiciness can vary depending on the brand and the specific recipe. It typically offers a moderate to high level of heat, but it also has a unique sweet and savory balance that helps to round out the spiciness.

Speaking of spicy, try the Korean ‘Buldak’ Noodle Spring Rolls for the real heat!

Close-up of gochujang mayo dipping sauce from above.

Step-by-step Instructions

Only two super simple steps to make this spicy condiment! 😉

Finely mince the garlic: Peel and finely mince the garlic, aiming for a veeeery fine texture so the flavors will blend well together. Please see the image below to see how fine I minced my garlic. You can also use a microplane in this step.

Blendy blend: Combine all the ingredients in a tall cup, then blend for at least 20 seconds until the mixture is smooth and creamy.

Very finely minced garlic on a bamboo cutting board. — Very finely minced garlic

Silken tofu, gochujang, garlic, rice vinegar in a glass jar from above. — Very finely minced garlic

And tada🎉. That’s all you’ve gotta do for this spicy Korean mayonnaise! 🙌

Top Tips

Use any mayo you have at hand – Feel free just use 1 cup of (store-bought) mayo!
No immersion blender? – You can also use a regular blender or food processor for this Korean mayonnaise.
- Just make sure that there are enough ingredients there. So if you have a big blender or food processor, you might need to double the recipe.
Really, finely mince your garlic – The more finely you mince them, the better the flavor will blend!
Taste and adjust – Do a taste test before serving. Add more agave syrup to make it sweeter, more gochujang to make it spicier, or more rice vinegar for more tang!

Serving Suggestions

Baked (Sweet Potato) Fries: Simply follow the first part of my Korean French Fries! 🍟
Veggie Sushi: Think of the classic Korean combination of Gochujang Aioli + Kimchi Sushi, or pair it with this Shiitake Roll and Cucumber Roll (Kappa Maki). 🍣
Vegetarian Poké Bowls: For some deconstructed sushi. 🥗
Veggie Dips: For a healthy snack! 🥕🥒
Burgers, Sandwiches, Tortillas, and Tacos: Spread some of this gochujang aioli sauce for that spicy zestiness! 🍔🥪🌯
Pasta: Yes yes, it’s unusual. But trust me, it works. Just add about 3 heaping Tablespoons of this gochujang dip, and add some pasta water to thin the sauce. Feel free to add other vegetables too! 🍝

Dipping fries into gochujang mayo dipping sauce in a white bowl.

Storage and Meal Prep Instructions

I highly recommend eating them fresh. However, you can store the leftovers for 5-7 days, depending on the freshness of the silken tofu. Keep it in an air-tight container to maintain its freshness.

Note: It’s normal for water to separate and sit on top of the aioli. Just give it a quick stir to get back the smooth texture!

Do NOT freeze this spicy aioli as it can alter the texture of the aioli.

FAQ

All kinds will do! You can make your own oil-free mayonnaise, get your favorite store-bought mayo, or even a Japanese mayo such as kewpie mayonnaise.

No, you can only use silken tofu in this gochujang mayonnaise. They have different textures and using normal tofu cannot get you that smooth and creamy texture.

If you can’t find silken tofu in your Asian grocery stores, then just use 1 cup mayonnaise instead of making a homemade mayo.

No, Sriracha and Gochujang are different condiments. Sriracha is a tangy, spicy hot sauce from Thailand, while Gochujang is a Korean fermented chili paste with a thicker consistency and distinct umami flavor.

Aioli is similar to mayo in that they are both creamy condiments, but the main difference lies in the flavorings and ingredients. While mayo is typically made with eggs and oil, aioli often incorporates garlic and olive oil, resulting in a distinct garlic-infused taste.

Moreover, mustard is often added to mayonnaise but not to aioli. So nope, they are not the same thing.

Want More Recipes Like This?

A fan of Gochujang? Then I bet you will love my Gochujang Ramen Noodles and my Gochujang Fries recipe! 😉

For more spicy dipping sauce, check out my Kimchi Aioli, my Sambal Mayo, my Spicy Mayo (with Cayenne), or my Calabrian Chili Mayo recipe. Or try my Smokey Barbecue Aioli, my Smoked Paprika Mayo Sauce, or this Yuzu Mayonnaise!

If you’re into fermented food, check out one of these fermented recipes:

Kimchi Sushi
Sticky Tempeh (Indonesian fermented soybean, the cousin of tofu, as they’d say)
Natto Rolls (Japanese fermented soybeans sushi)

Looking for drinks to pair this with? Try this 5-Minute Korean Strawberry Oat Milk 🍓🥛 recipe!