Introduction

Gochujang mayo (고추장 마요) is a creamy, orange-red sauce made by blending Korean chili paste with mayonnaise. It is one of the easiest Korean sauces you can make – just stir and serve – and it has become a favorite topping for rice bowls, burgers, fries, gimbap and fried chicken. Koreans love mayonnaise in snack food, and pairing it with gochujang gives a sweet, spicy and tangy dip that works with almost anything.

Gochujang Mayo at a Glance

Quick facts

• What it is: a Korean-style spicy mayonnaise sauce
• Main ingredients: mayonnaise, gochujang, honey or sugar, lemon juice or rice vinegar, sesame oil
• Taste: creamy, mildly spicy, sweet and tangy
• Main uses: rice bowls, fried chicken dip, burgers and sandwiches, fries, gimbap and sushi rolls

What is Gochujang Mayo Made Of?

The basic ratio is about 3 parts mayonnaise to 1 part gochujang. A little honey or sugar balances the chili paste, a squeeze of lemon or a splash of rice vinegar brightens it, and a few drops of sesame oil add a nutty Korean aroma. Many Korean cooks use Korean-style mayonnaise, which is slightly sweeter than American brands, but any mayonnaise works. Garlic, gochugaru or sriracha can be added for extra punch.

Types of gochujang mayo

• Classic gochujang mayo: mayonnaise, gochujang, honey and lemon.
• Garlic gochujang aioli: with grated garlic for burgers and fries.
• Light version: half mayonnaise, half Greek yogurt.
• Bottled gochujang mayo: ready-made squeeze bottles sold by several Korean and Western brands.

What Does Gochujang Mayo Taste Like?

It is rich and creamy first, then gently spicy. The gochujang brings savory, slightly fermented depth and a mild sweetness, while the lemon or vinegar keeps it from tasting heavy. It is much milder than straight gochujang, so most people can enjoy it even if they do not like very spicy food.

Popular Korean Dishes That Use Gochujang Mayo

Chicken mayo rice bowl (chicken mayo deopbap)

A Korean lunch-box classic of crispy chicken, scrambled egg, sweet soy sauce and mayo over rice. Recipe below.

Gimbap and rice balls

Spicy tuna mayo gimbap and samgak gimbap often use a gochujang-mayo filling.

Korean fried chicken and corn dogs

A quick dip for fried chicken, Korean corn dogs and fried dumplings.

Korean BBQ burgers and tacos

Bulgogi burgers and Korean tacos are often finished with a drizzle of gochujang mayo.

Easy Chicken Mayo Rice Bowl Recipe (Serves 2)

Ingredients

• 2 cups cooked short-grain rice, warm
• 10 oz (300 g) boneless chicken thighs, cut into bite-size pieces
• 3 tbsp potato starch or cornstarch, plus salt and pepper
• 3 tbsp neutral oil, for pan-frying
• 2 eggs, beaten with a pinch of salt
• 1/4 onion, thinly sliced (optional)
• Seasoned seaweed flakes, green onion and sesame seeds, for topping

Sweet soy sauce

• 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp rice wine or water, 2 tbsp water

Gochujang mayo

• 3 tbsp mayonnaise
• 1 tbsp gochujang
• 1 tsp honey
• 1 tsp lemon juice or rice vinegar
• 1/2 tsp sesame oil

Instructions

1. Whisk the gochujang mayo ingredients until smooth and put the mixture in a small zip bag or squeeze bottle.
2. Mix the sweet soy sauce ingredients in a small pan and simmer 1–2 minutes until slightly syrupy. Set aside.
3. Season the chicken with salt and pepper and toss in the starch. Heat the oil in a skillet over medium heat and pan-fry the chicken for 6–8 minutes, turning, until golden and cooked through to 165°F (74°C). Drain on paper towels.
4. Wipe the pan, add a little oil and softly scramble the eggs. If using onion, cook it briefly in the sweet soy sauce.
5. Divide the rice between two bowls. Top with scrambled egg and chicken, then drizzle with the sweet soy sauce.
6. Pipe gochujang mayo over the top in thin lines and finish with seaweed flakes, green onion and sesame seeds. Mix everything together before eating.

Tip: Snip a tiny corner off a zip bag to pipe the mayo in fine zigzags – it looks just like the bowls sold at Korean lunch shops.

Where to Buy Gochujang Mayo

United States

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Canada

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Europe

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How to Store Gochujang Mayo

Keep homemade gochujang mayo in a sealed container in the refrigerator and use it within about 1 week (or by the date on your mayonnaise, whichever is sooner). Do not leave it out at room temperature for more than 2 hours. Refrigerate bottled gochujang mayo after opening and follow the label.

Gochujang Mayo FAQ

Is gochujang mayo the same as sriracha mayo?

They look similar, but gochujang mayo is thicker, sweeter and more savory, while sriracha mayo is sharper and more garlicky-sour.

How spicy is gochujang mayo?

Mild. Add more gochujang or a pinch of gochugaru if you want more heat.

What can I use gochujang mayo on?

Rice bowls, fried chicken, fries, burgers, sandwiches, gimbap, sushi rolls, grilled corn and roasted vegetables.

Can I make it vegan?

Yes. Use egg-free mayonnaise and maple syrup instead of honey, and check that your gochujang has no animal-derived ingredients.

Conclusion

Gochujang mayo takes one minute to mix and instantly gives everyday food a Korean twist. Keep a squeeze bottle in the fridge for rice bowls and snacks. For more gochujang sauces, see our yakgochujang guide and top your rice bowl with gim-jaban seaweed flakes.