A spicy dipping sauce you can whip up in 2 minutes flat. Just 4 ingredients and you’ll be ready to dip just about anything in this quick gochujang mayonnaise!
Why We Love This
Why have tomato sauce (ketchup), when you can make your own spicy dipping sauce that blows the regular stuff out the water?
Make it in a batch, so you can have it on hand as you need it. Whether it’s to dip in a sausage roll, a Thai spring roll, easy homemade popcorn chicken or have slathered over Korean Gochujang Chicken Burgers!
Related: Homemade Gochujang Sauce / Homemade Kewpie Mayo
What is Gochujang Mayonnaise?
Gochujang mayo is a spicy, creamy delight for the senses. This dipping sauce combines iconic Japanese Kewpie mayonnaise, Korean gochujang paste, garlic and sesame oil together into one very tasty sauce.
This pairs perfectly with finger food and entertaining bites that need a flavour kick, such as our air fryer popcorn chicken. Or use it to add a spicy kick to beef burgers.
What You’ll Need
- Kewpie Mayonnaise – This mayo is on a whole other level on the flavour scale and is, in our opinion, far tastier than it’s Western whole-egg counterpart. You can pick it up at most supermarkets or Asian grocers. If you really can’t find it, we’d recommend you make your own Kewpie, or sub with whole egg mayo.
- Gochujang – Is a Korean chilli paste and is usually found in a red tub at your Asian supermarket or online.
- Garlic – Minced garlic or half a clove will work it’s magic in this dipping sauce. Sub with garlic powder in a pinch.
- Sesame Oil – The nutty aroma of the sesame oil adds another level to this sauce. Omit instead of substituting if you don’t have it.
Wandercook’s Tips
- Don’t like spice? Halve the amount of gochujang for a more mild dipping sauce.
- Leftover gochujang? Try these gochujang uses next.
- Storage – Keep in an airtight and sterilised jar or container in the fridge for 1-2 weeks.
FAQs
You can use whole egg mayonnaise. This will alter the flavour slightly though, so adjust the measurements accordingly, to your preferred taste.
For a similar dipping sauce, you can swap out the gochujang for sweet chilli or sriracha.
The best use for gochujang mayonnaise is as a dipping sauce, but if you have leftovers there’s plenty of other things you can use it for. It also goes well in burgers as a sauce or even as a salad dressing.
Variations
- Add Rice Wine Vinegar – for a slightly tangy edge to the sauce.
- Pop in Tomato Sauce / Ketchup – for added flavour or to tone down the spice.
P.S. For a creamier sauce, try Sarah’s Japanese-style sesame dressing!
Make these to dip straight into your sauce:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
Ingredients
- 6 tbsp kewpie mayonnaise
- 2 tbsp Korean hot pepper paste / gochujang
- 1/2 tsp garlic
- 1/2 tsp sesame oil
Instructions
- In a small bowl combine the Kewpie mayonnaise, gochujang, garlic and sesame oil.6 tbsp kewpie mayonnaise, 2 tbsp Korean hot pepper paste / gochujang, 1/2 tsp garlic, 1/2 tsp sesame oil
- Serve as a dipping sauce to any of your favourite finger foods or appetisers.
Video
Recipe Notes
- Don’t like spice? Halve the amount of gochujang for a more mild dipping sauce.
- Leftover gochujang? Try these gochujang uses next.
- Storage – Keep in an airtight and sterilised jar or container in the fridge for 1-2 weeks.
- Add rice wine vinegar – for a slightly tangy edge to the sauce.
- Pop in Tomato Sauce / Ketchup – for added flavour or to tone down the spice.
Nutrition
6 Comments
Peter
21/11/2022 at 5:48 amThis is one of the best condiment recipes ever. Even with low fat store-brand mayonnaise it is a stunner.
You should bottle this and make your millions !
Wandercooks
21/11/2022 at 10:12 amOh wow, thanks so much for your feedback. That’s awesome to hear. It really is a good sauce to have on hand! 😀
Andre
17/08/2021 at 8:12 pmLove this recipe! Been making it to serve with Italian supplì. I use regular mayo, gochujang paste, garlic powder and sesame oil (haven’t tried with rice vinegar and or ketchup yet). Unfortunately my dipping sauce becomes very runny within a day. Any troubleshooting pointers? Thanks!
Wandercooks
18/08/2021 at 8:59 amBrilliant Andre, so glad you liked it! Interesting with the consistency thinning like that. We had ours in the fridge for a few days and it stayed thick. So a couple of things it could be: The regular mayo, or the garlic powder instead of fresh or minced garlic (though I’m leaning towards the mayo…). Try it with Kewpie if you can and see if that makes a difference. I’m curious – if you mix it does it firm up? I’m wondering if something is causing the mayonnaise to separate. Hope this helps and let me know how your experiments go!
Andre
21/08/2021 at 12:49 amKewpie is prohibitively expensive here in Brazil 🙁 Been trying with Hellman’s. Last time I used a little vinegar and tomato paste, and even a bit xanthan gum. It looked just like the first picture here, but then today it was runny again. Not super runny but just enough that it didn’t stick properly to a spoon nor looked creamy. So sad as I loved the taste and texture when freshly made!
Wandercooks
23/08/2021 at 11:57 amHmm, it is a tricky one, but it sounds like the mayo is definitely splitting. So some alternative ideas you can try: 1. Whisk the mix or shake in a bottle the next day to see if it brings it all back together. 2. Add 1-2 tsp of fresh mayo or dijon mustard to the mix and whisk through. 3. Try 1-2 tsp of boiling water and whisk together. If they all fail, I would try a different brand of mayo OR try making your own Kewpie from scratch. https://www.chopstickchronicles.com/japanese-mayo-the-best-homemade-recipe/