This 5-minute Korean Spicy Mayo recipe is creamy, spicy, tangy, and packed with bold Korean-inspired flavor. Made with gochujang (Korean chili paste), mayo, garlic, soy sauce, rice vinegar, and a touch of honey, this easy homemade sauce is seriously addictive and makes everything from rice bowls and burgers to salmon, fries, wraps, and crispy tofu taste so much better.
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Gochujang Mayo
Ingredients
- Gochujang - Korean chili paste that gives the sauce its sweet, spicy, and savory flavor. It's deeper and less sharp than regular hot sauce. You can usually find it in the Asian aisle, Asian grocery stores, or online. Substitute: sriracha for a milder version, though the flavor will be less rich.
- Mayonnaise - Makes the sauce creamy and smooth. Japanese mayo gives it a richer, restaurant-style texture, but regular mayo works great too.
- Rice vinegar - Brightens the sauce and balances the richness. You can also use lime juice, lemon juice, or apple cider vinegar.
- Soy sauce - Adds salty umami flavor and helps deepen the overall taste. Tamari or coconut aminos work too.
- Honey - Optional, but helps balance spicy or extra salty gochujang. Substitute with maple syrup or brown sugar.
- Garlic powder - Adds mellow savory flavor without overpowering the sauce.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Korean Spicy Mayo
- Mix the sauce: Add mayonnaise, gochujang, rice vinegar, soy sauce, honey, and garlic powder to a small bowl. Stir everything together until mostly combined.
- Whisk until smooth: Whisk well until the sauce turns creamy, silky, and evenly blended with no streaks remaining. Taste and adjust the spice or sweetness if needed.
- Chill for better flavor: Refrigerate the gochujang mayo for at least 10 minutes before serving. This helps the flavors blend together and taste smoother.
- Serve: Use as a dip, drizzle, or spread for burgers, rice bowls, wraps, fries, grilled meats, salmon, or crispy tofu.
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- Let the sauce chill for at least 10 minutes before serving - the flavor becomes smoother, creamier, and more balanced.
- Start with less gochujang if you're unsure about the spice level. Different brands can vary a lot in heat and saltiness.
- Add a tiny splash of toasted sesame oil if you want a deeper Korean-inspired flavor.
- Taste before adding extra soy sauce - too much can quickly overpower the sauce and make it overly salty.
- Don't skip the vinegar or lemon juice. The acidity keeps the sauce fresh tasting instead of heavy.
- For restaurant-style spicy mayo, use Japanese mayo like Kewpie.
- If the sauce tastes too spicy, mix in a little extra mayo instead of adding more sweetener.
- For drizzling over rice bowls or salads, thin the sauce slightly with water, lime juice, or rice vinegar.
How I Use Spicy Mayo
- Drizzle over rice bowls, salmon bowls, or poke bowls.
- Use as a burger, sandwich, or wrap spread.
- Serve with fries, veggie sticks, sweet potato fries, or roasted potatoes.
- Pair with crispy tofu, chicken tenders, shrimp, or grilled meats.
- Thin slightly and use as a spicy salad dressing or veggie drizzle.
- Add to tacos, sushi bowls, or lettuce wraps for extra flavor.
Storing Leftovers
- To Store. Keep in an airtight container in the fridge for up to 7 days.
- To Freeze. Not recommended. The mayo can separate and become watery after thawing.
- To Make Ahead. This sauce is actually better after sitting for a few hours, making it perfect for meal prep.
- To Reheat. No reheating needed. Serve chilled or let it sit at room temperature for a few minutes before serving.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Korean Spicy Mayo
Ingredients
Method
- Mix the sauce: In a small bowl, combine mayonnaise, gochujang, rice vinegar, soy sauce, honey, and garlic powder.½ cup mayonnaise, 1½ tablespoon gochujang, 1 teaspoon rice vinegar or lemon juice, 1 teaspoon soy sauce, 1 teaspoon honey, ½ teaspoon garlic powder
- Whisk until smooth: Stir or whisk until fully blended and creamy. Adjust spice or sweetness to taste.
- Chill and serve: Refrigerate for at least 10 minutes to let the flavors meld. Serve as a dip, drizzle, or spread.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Notes
- Different brands of gochujang can vary quite a bit in spice and saltiness, so start with less and adjust after tasting.
- For the creamiest, restaurant-style texture, use full-fat mayo or Japanese mayo.
- Letting the sauce chill for 10-15 minutes before serving makes the flavor smoother and more balanced.
Storage Tips
- Store leftover gochujang mayo in an airtight jar or container in the refrigerator for up to 1 week.
- Stir before serving if the sauce sits for a few days.
- Do not freeze - mayo-based sauces tend to separate and lose their creamy texture after thawing.
Tried this recipe?
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
It's usually made with mayonnaise, gochujang, vinegar, and seasonings for a creamy Korean-inspired spicy sauce.
About 1 week refrigerated in an airtight container.
About 1 week refrigerated in an airtight container.
Absolutely. It's one of the best burger sauces, especially with crispy chicken or beef burgers.
It tastes creamy, savory, tangy, slightly sweet, and spicy with deep umami flavor.
Yes. Replace some or all of the mayo with plain Greek yogurt.
It depends on the brand of gochujang used. Most versions are moderately spicy with a slight sweetness.
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