Simple to make Easy Gochujang Aioli is made from scratch starting with a homemade garlic aioli that is seasoned with korean chili paste. Serve this spicy sauce as a dip for french fries or used as a sandwich spread.
This korean sauce gets loads of flavor from gochujang paste, which offsets the creaminess of the aioli base. This recipe can be made using store bought mayonnaise as well, but making your own aioli is actually super simple! It only takes a few minutes and is well worth the time for such a creamy and zesty final result.
This dipping sauce is both gluten free and vegetarian.
In case you missed it, check out this tasty recipe for Spicy Gochujang Pasta. It is similar to Gigi Hadid Pasta but with a gochujang kick!
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Mayo vs. aioli
While they are similar, mayo and aioli do differ slightly.
Mayonnaise is made from egg yolks and oil being emulsified together.
Aioli is made from garlic being made into a paste and then gradually adding olive oil until the mixture becomes thick and creamy. Sometimes egg yolk is adding for more stability.
This recipe features a homemade aioli from scratch, but you can use store bought mayo for an even quicker version. See note below for how to make gochujang mayo.
Ingredient Notes
Egg Yolk: Raw egg yolk is used to make homemade aioli and mayonnaise. If this is a concern for you, you can use pasteurized eggs.
Lemon Juice: Lemon juice adds tang and helps mellow out the flavor of the grated garlic.
Grated Garlic: Raw garlic is a staple ingredient in aioli.
Korean Gochujang Paste: Also called korean chili paste, korean red chili paste, and fermented chili paste. Gochujang pastes can vary in spiciness level. Most are relatively mild.
Oil: Traditional aioli is made with olive oil, but a neutral oil like avocado oil works well here. But you can use the liquid oil of your choice such as extra virgin olive oil.
See recipe card below for a full list of ingredients.
Variations and Substitutions
Make gochujang mayo by using store bought mayo as a base. Take ½ cup of mayo and add remaining ingredients. Mix well and enjoy.
Instead of lemon juice, you can use rice vinegar.
How to Make gochujang aioli Sauce
Step 1. Begin with all of your ingredients at room temperature. In a mixing bowl, add egg yolk.
Step 2. Carefully grate garlic clove over top. Whisk to combine.
Step 3. Whisk to combine.
Step 4. Slowly pour a few drops of oil into egg and garlic mixture to begin emulsifying.
Step 5. Gradually pour remaining oil in a steady stream, whisking continuously as you go.
Step 6. Once aioli forms, stir in lemon juice.
Step 7. Add gochujang paste and whisk to combine. Taste and add salt if needed.
Step 8. Refrigerate for 1 hour before serving.
Recipe Tips
- Start slow when adding the oil until they emulsify, then you can increase your speed.
- You can easily double or triple the recipe to make more if you need.
- Room temperature egg yolk will work best for a thick and creamy aioli.
- This aioli can be served right away, but by letting in sit for an hour in the fridge, the flavors intensify.
- If you don't like the taste of raw garlic, you can roast it first. You can even roast garlic in the air fryer!
What to serve with gochujang aioli
Use it on crab cakes like you would remoulade sauce.
Use as a dipping sauce for sweet potato fries or sauteed sweet potatoes.
Drizzle on top of shrimp tacos or Bang Bang Shrimp Salad in place of the sriracha mayo.
Use as a spread for sandwiches.
How to Store
Store homemade gochujang aioli in the fridge. It should last for about a week. If it has separated, looks watery, or smells off, discard it.
Recipe FAQs
While both spicy condiments, these two are quite different. Sambal oelek is a hot chili sauce made up of red chilis, salt, and vinegar. Gochujang is made from fermented soybeans, rice, and red pepper flakes.
Yes you can. Substitute ½ cup of mayo in place of the egg yolk and oil and mix with the remaining ingredients.
Did you enjoy this Gochujang Aioli? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Gochujang Aioli
Ingredients
- 1 tbsp. Gochujang Paste
- 1 egg yolk
- 1 garlic clove grated
- 1 tbsp. lemon juice
- ½ tsp. salt
- ½ cup oil such as avocado
Instructions
- Begin with all of your ingredients at room temperature.
- In a mixing bowl, add egg yolk. Carefully grate garlic clove over top. Whisk to combine.
- Slowly pour a few drops of oil into egg and garlic mixture to begin emulsifying.
- Gradually pour remaining oil in a steady stream, whisking continuously as you go. Once aioli forms, stir in lemon juice.
- Add gochujang paste and whisk to combine. Taste and add salt if needed.
- Refrigerate for 1 hour before serving.
Notes
- Start slow when adding the oil until they emulsify, then you can increase your speed.
- You can easily double or triple the recipe to make more if you need.
- Room temperature egg yolk will work best for a thick and creamy aioli.
- This aioli can be served right away, but by letting in sit for an hour in the fridge, the flavors intensify.
Aly
Your recipe does not list the type or amount of oil
Sarah Baumeister
Thank you for letting me know. It has been fixed.