Gochujang Aioli is a slightly spicy, garlicky, creamy condiment that can level up pretty much anything you pair with it. Try this quick and easy homemade condiment as a sandwich spread or burger sauce or simply dip your favorite baked fries or breaded cauliflower bites in and enjoy.
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If you're looking for a delicious spin on typical mayonnaise or a new sauce to spread on sandwiches and burgers, let me introduce you to this slightly spicy, savory, and tangy gochujang aioli.
This gochujang mayo is the perfect way to level up a burger or sandwich. This spicy condiment is great in grilled cheese sandwiches or used as a dipping sauce for crispy baked fries.
If you've never made homemade mayo before, I think you'll love my easy method, using an immersion blender. Instead of getting an arm workout with a mixing bowl and a whisk, you just combine everything in a tall container, stick an immersion blender in and blitz it all up.
It takes like 60 seconds to blend it all together, making it so quick and simple to make mayo from scratch. And add garlic and gochujang and you'll get the perfect spicy, garlicky aioli sandwich spread. I'm obsessed.
What is aioli?
An aioli is actually an emulsification of simply oil and garlic. Typically, aioli is made in a mortar and pestle and the technique of smashing the garlic and oil together emulsifies it and whips it into a creamy, garlicky concoction, similar to the texture of homemade mayonnaise. Modern aioli recipes incorporate eggs similar to mayonnaise recipes.
Aioli vs Mayonnaise
Aioli is a simple mixture of only 2 ingredients - olive oil and garlic. Mayonnaise requires eggs or just egg yolks and mustard is usually used to ease the emulsification process in homemade mayonnaise. Homemade mayonnaise is made either by slowly streaming oil in while either hand whisking or using a blender or by using an immersion blender and blending all of the ingredients at the same time.
What is Gochujang?
Gochujang is a Korean chili paste, made with gochugaru (Korean chili flakes/powder)
Gochujang vs Gochugaru
Gochugaru is Korean red chili powder. The powder is used when making gochujang, which is a fermented paste. I always have both on hand. Gochugaru is great sprinkled on fried eggs or noodles and used in seasoned breading for recipes like my Fried Oyster Mushrooms. I use gochujang in dishes like my Spicy Garlic Noodles, Spicy Mac and Cheese, and Smashed Cucumber Salad.
What to use gochujang aioli for
Everything. Seriously. Use this homemade gochujang aioli as a sandwich spread, as a dip for fries, a burger spread, a taco sauce – anything you use mayo for. Dip my cauliflower bites into it or use it to replace mayo in recipes like pasta salad, potato salad, or egg salad.
How to make mayonnaise
There are three methods for making mayonnaise from scratch. For each method, the egg mixture must be in constant motion while adding the oil (the last method differs slightly).
- Using a bowl and a whisk: Add everything except the oil and whisk away. Whisk vigorously and constantly while slowly streaming the oil in until the mixture emulsifies (comes together). You must go slowly to allow the oil to be incorporated into the mixture.
- Using a blender: Again add everything except the oil. Turn the blender on and stream oil in slowly through the little hole in the top. Do this until all of the oil is added in.
- Using an immersion blender: For this method, you add everything in and blend from the bottom to the top. It's done in 60 seconds and amazes me every single time. Love it.
Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- the garlic: to make the garlicky mayo you'll need fresh garlic cloves. In my opinion, this isn't the time for garlic powder but you can try it yourself if you'd prefer to. I use two pretty big garlic cloves, you can use more or less than that depending on your tolerance for raw garlic.
- the mayo: for the mayo, you'll use a large egg - I use the whole egg, not just the yolk because it makes emulsifying the mayonnaise easier. You'll also need lemon juice or apple cider vinegar to brighten and freshen everything up and add some acidity, as well as mustard to help the mixture emulsify and add flavor. You'll season the whole thing with salt and pepper. For the oil, you can use your favorite neutral oil. I like light olive oil or vegetable oil.
- the flavor: to add more flavor to this garlic aioli you'll need gochujang which is a Korean red chili paste. This adds a bit of spice, some saltiness, and a tangy, savory fermented flavor as well as lending a beautiful orangey color to the finished aioli.
Instructions
Prep Tips
- prep all of the ingredients
- ready a tall container to use with your immersion blender
This gochujang aioli is made using the easy method of using an immersion blender. You'll add all of the ingredients in a tall container and then mix - it's really so quick.
Add the minced garlic.
Add the egg and vinegar or lemon juice as well as salt and pepper.
Next, add the gochujang and mustard.
Pour in all of the oil.
Place the immersion blender flat on the bottom of the container.
Blend, pulling up as the mixture comes together, blending all the way to the top.
RECIPE TIP: I will mention that you can simply add garlic and gochujang to storebought mayo and be done even quicker but I really think homemade mayonnaise tastes a lot better than storebought. I make it regularly because the immersion blender method makes it nearly foolproof.
Substitutions
✔ This recipe is vegetarian
> To make this vegan either use a homemade vegan mayo or storebought vegan mayo and add the garlic and gochujang.
> Want more spice? Add more gochujang or gochugaru for spice.
> Not a raw garlic fan? Roast the garlic first.
> Want something a bit different? Try adding a dash of sesame oil.
> Want some freshness? Add fresh chopped herbs like parsley, or some sliced green onions.
Equipment
I rave about my 3-in-1 hand blender because it's 3 tools in one and I love it. I use the immersion blender attachment for the aioli recipe.
Storage
Store this recipe in the fridge in a container with a lid. Homemade mayo lasts in the fridge for as long as the expiration date on the egg that you use.
More recipes with gochujang
Tips + FAQs
Gochujang aioli consists of a homemade garlic mayonnaise/aioli made with an egg, lemon juice, dijon mustard, and oil. Gochujang paste, a Korean red chili paste, is added to flavor the aioli.
A true aioli is made from only garlic and oil. Modern aioli and mayonnaise recipes include eggs, and other flavoring ingredients like lemon juice, vinegar, and mustard.
I'm not personally concerned about the use of a raw egg and salmonella in this mayonnaise recipe but you should do your own research and make your own decision. Canada has intense inspection protocols regarding eggs. If you are concerned, use a pasteurized egg or simply use storebought mayo and add gochujang and garlic to it. If using a pasteurized egg, consume this recipe within 4 days.
Recipe
Gochujang Aioli From Scratch
Equipment
Ingredients
- 1 large egg
- 2 cloves garlic (minced)
- 2 tablespoons Gochujang Hot Pepper Paste
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon dijon mustard
- 1 cup neutral oil (such as canola or light olive oil)
- salt and pepper to taste
Instructions
- Add all ingredients to a tall container.
- Fit the immersion blender flat on the bottom of the container. Start blending, pulling up slowly as the mixture comes together. This only takes a minute or so.
- The aioli is ready to use. Keep refrigerated.
Video
Notes
- With a bowl and whisk: to do this, mince the garlic well and add everything except the oil in a large bowl. Whisk together well. Use a damp towel to make a nest to keep your bowl still while whisking. Stream in the oil SLOWLY while whisking vigorously. This will take some time but it's very important to go slowly to keep the ingredients emulsified.
- In a blender: Mince garlic well. Add all ingredients except the oil into a blender jar. Blend the ingredients. There is usually an opening in the top of the blender jar - open this. SLOWLY stream the oil in while blending. Again, it's important to go slowly so the mixture doesn't break.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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