Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!
P.S. The recipe includes step-by-step photos to make it even easier for you! 😉
In this post you’ll learn:
- Why you will love this recipe
- Serving suggestions
- Storage and meal prep instructions
- More recipes like this!
Why You Will Love This Recipe
- A flavor explosion that combines the tangy, spicy kick of traditional gochujang with the creaminess of homemade vegan aioli.
- You can enjoy guilt-free indulgence with this recipe as it is both healthy and vegan, perfect for all the folks who want to nourish their bodies without compromising on taste! The secret ingredient? It’s silken tofu 😊
- This super easy recipe that is done in 3 minutes means you can impress your taste buds and your friends with minimal effort.
- This versatile condiment pairs well with everything from roasted vegetables to crispy tofu, adding a delightful twist to your everyday dishes.
So, what else are you waiting for? Say goodbye to boring and predictable flavors and say hello to a condiment that will excite your taste buds, all in just 3 minutes!
What is Gochujang Aioli Made Of?
Traditionally, aioli is only made with garlic and olive oil. However, my version of Gochujang Aioli is made with garlic, silken tofu, rice vinegar, agave syrup, salt, and of course…gochujang. It combines the tangy spiciness of gochujang with the creamy texture of aioli, so yums! 😋
Is Aioli Basically Mayo?
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.
- Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
- Silken tofu: This smooth and creamy ingredient forms the base of the aioli, creating a rich and velvety texture without any animal products!
- Rice vinegar or lemon juice: Their tanginess brightens up the aioli, balancing out the richness and enhancing the overall taste.
- Agave syrup: Adds a touch of sweetness to round out the flavors and mellow the spiciness of the gochujang.
- Salt: Just a pinch of salt enhances the taste of the other ingredients, bringing out their natural flavors that way!
- Gochujang: The star of the show, this Korean chili paste delivers a delightful punch of heat and a distinctive umami flavor, giving the aioli its unique character!
What Does Gochujang Sauce Taste Like?
Gochujang sauce has a unique and complex flavor profile. 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. These ingredients contribute to the distinct flavor of gochujang, setting it apart from regular chili paste.
Is Gochujang Sauce Really Spicy?
It depends. The level of spiciness can vary depending on the brand and the specific recipe of gochujang that you’re using. 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.
I personally think it’s not super spicy, but again, it really just depends on which gochujang brand/recipe it is. So just add a little bit of it to your dish, see if it’s spicy enough, then add more later if needed!
Only two super simple steps to make this fresh 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.
Note that if you do like having that bit of garlicky punch, feel free to mince them finely instead of mincing them very finely. But note that you still want them to be very small pieces.
Blendy blend: Combine all the ingredients in a tall cup, then blend for at least 20 seconds until the mixture is smooth and creamy.
And tada🎉. That’s all you’ve gotta do! 🙌
What Can I Do with Aioli
Looking for ways to serve this gochujang aioli with? Look no more! Here are some fun ideas.
- Baked Fries or Sweet Potato Fries: Elevate the classic combination by pairing it with the irresistible Gochujang Aioli! 🍟
- Veggie Sushi: Use it as a dipping sauce instead of the classic soy sauce! Think of the classic Korean combination of Gochujang Aioli + Kimchi Sushi, or pair it with this Shiitake Roll and Cucumber Roll (Kappa Maki) recipe. 🍣
- Poké Bowls: Prefer deconstructed sushi instead? Then definitely use it in this 30-Minute Rainbow Poké Bowl recipe! 🥗
- Veggie Dips: Pair it with carrot sticks, cucumber, or bell pepper strips for a healthy snack with a twist! 🥕🥒
- Burgers, Sandwiches, and Tortillas: Spread some of this Gochujang Aioli for that spicy zestiness! 🍔🥪🌯
- Pasta: Yes yes, it’s unusual. But trust me, it works. Just add about 3 heaping Tablespoons of this aioli, and add some pasta water to thin the sauce. Feel free to add other vegetables too! 🍝
Storage and Meal Prep Instructions
Storage: 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!
Meal prep: If you want to meal prep, just store it in an air-tight container or sauce bottle. This makes it convenient to add whenever you desire, while keeping it as fresh as possible!
Freezing: Do NOT this recipe as it can alter the texture of the aioli. Keep it in the refrigerator for optimal results.
You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients there and that the garlic is very finely minced before you add it to the blender/food processor.
So if you have a big blender or food processor, you might need to double the recipe.
No, you can only use silken tofu in this recipe. They have different textures and using normal tofu cannot get you that smooth and creamy texture.
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.
Want More Recipes Like This?
A fan of Gochujang? Then I bet you will love my Gochujang Ramen Noodles recipe! 😉
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!
- 1 immersion blender you can also use regular blender or food processor (see recipe notes)
- 2 garlic cloves very finely minced
- 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
- 1.5 teaspoon gochujang
- Mince: Peel and mince the garlic very finely. The finer you can mince them, the better the flavor will blend. You can also use a microplane for this.
- Blend: Combine all the ingredients together in a tall cup, then blend for at least 20 seconds until smooth using an immersion blender. You can also use a regular blender or food processor for this, making sure that there is enough mayonnaise and the garlic is very finely minced.
- If using lemon or lime juice as a substitute, consider adding a bit more for desired acidity, but be aware that it will impart a citrusy flavor to the aioli. This of course can be delicious to some, but maybe not if you don’t like lemon/lime!
- If you don’t have an immersion blender, a regular blender or food processor can be used. Just ensure that you have enough ingredients. For larger appliances, you may need to double the recipe.
- This recipe makes approximately 16 tablespoons or 1 cup of aioli, providing 16 servings.
- The calorie count shown refers to the count per serving.