5 Minute Recipes/ Asian Recipes/ Condiments and Sauces/ Recipes/ Super Simple

Quick Gochujang Mayonnaise Dipping Sauce

05/05/2021

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!

Gochujang dipping sauce in a small dish, surrounded by popcorn chicken.

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!

Piece of chicken being dipped into gochujang dipping sauce.

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 try and 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.
Ingredients laid out for gochujang mayonnaise.

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

Can I use regular whole egg mayonnaise instead of Kewpie mayonnaise?

You can use whole egg mayonnaise. This will alter the flavour slightly though, so adjust the measurements accordingly, to your preferred taste.

What can I use instead of gochujang?

For a similar dipping sauce, you can swap out the gochujang for sweet chilli or sriracha.

What can I use gochujang mayo for?

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.
Gochujang mayonnaise in a dish with a spoon.

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!

Small dish with gochujang mayo and popcorn chicken in the background.

Quick Gochujang Mayonnaise Dipping Sauce

A tasty 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!
Prep Time: 2 minutes
Total Time: 2 minutes
Course: Condiment
Cuisine: Korean
Servings: 1 dipping sauce
Calories: 624kcal
Author: Wandercooks
Cost: $2

Ingredients

Instructions

  • In a small bowl combine the Kewpie mayonnaise, gochujang, garlic and 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

Calories: 624kcal | Carbohydrates: 10g | Protein: 2g | Fat: 65g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 540mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Quick Gochujang Mayonnaise Dipping Sauce

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4 Comments

  • Reply
    Andre
    17/08/2021 at 8:12 pm

    5 stars
    Love 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!

    • Reply
      Wandercooks
      18/08/2021 at 8:59 am

      Brilliant 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!

      • Reply
        Andre
        21/08/2021 at 12:49 am

        Kewpie 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!

        • Reply
          Wandercooks
          23/08/2021 at 11:57 am

          Hmm, 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/

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