Go Back
–+ servings
Julia

Korean Spicy Mayo

No ratings yet
This creamy gochujang mayo recipe is spicy, tangy, and ready in 5 minutes. Perfect as a Korean-inspired dipping sauce for fries, burgers, rice bowls, sandwiches, and more.
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings: 4 servings
Course: Appetizer, Sauce
Calories: 204
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup mayonnaise
  • 1½ tablespoon gochujang Korean chili paste
  • 1 teaspoon rice vinegar or lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon honey optional, for balance
  • ½ teaspoon garlic powder

Method
 

  1. 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
  2. Whisk until smooth: Stir or whisk until fully blended and creamy. Adjust spice or sweetness to taste.
  3. Chill and serve: Refrigerate for at least 10 minutes to let the flavors meld. Serve as a dip, drizzle, or spread.
  4. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 204kcalCarbohydrates: 4gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 263mgPotassium: 36mgFiber: 0.1gSugar: 2gVitamin A: 30IUVitamin C: 1mgCalcium: 4mgIron: 0.2mg

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?

Let us know how it was!