This creamy, spicy gochujang aioli is the kind of sauce that elevates just about any meal. With a rich mayo base, a kick of Korean chili paste, and an umami boost from miso, it’s the easiest way to upgrade fries, sandwiches, roasted veggies, and more!
Gochujang aioli has that perfect balance of creamy and spicy, with a deep, savory flavor that keeps you coming back for another swipe. Gochujang — a Korean fermented chili paste — adds heat, sweetness, and umami all in one. That means you get huge flavor from just a spoonful. Whether you’re drizzling it on grain bowls or dunking sweet potato fries, this aioli is ready to become your new go-to sauce.
It takes just a few minutes to stir together, and you can easily adjust the spice level by adding more (or less) gochujang. Make a batch, stash it in the fridge, and watch it disappear faster than expected. Consider yourself warned.
Ingredients and Substitutions
Mayonnaise: Any mayo works here! Vegan mayo is a great swap if you want to keep it plant-based.
Gochujang: Use store-bought gochujang paste or sauce (either works), and adjust to taste if you prefer it milder or spicier. Be sure to use gochujang paste, not gochujang sauce. Sauce has a bunch of other ingredients added to it.
Miso Paste: White miso adds subtle umami. If you don’t have miso, substitute with 1 teaspoon soy sauce for a similar salty depth.
Lime Juice: Fresh lime brightens the flavor and balances the richness. Lemon juice works, too!
Salt: Add to taste if needed, depending on how salty your miso or gochujang is.
How to Use Gochujang Aioli
This sauce is so versatile. Try it with just about anything when you want to add a rich, spicy flavor! Here are a few of my favorite things to pair with this aioli:
- Roasted vegetables
- Sweet potato fries or tater tots
- Sushi bowls
- Burgers or veggie burgers
- Fish tacos
- Grain bowls
- Roasted salmon
- Sandwiches & wraps
- Drizzled over rice or noodles
How to Store Gochujang Aioli
Transfer any leftover aioli to an airtight container and refrigerate. It’ll keep for up to 5–6 days. Because it’s mayo-based, keep it chilled and avoid leaving it out at room temperature for more than two hours.
Variations
Want to mix things up? Try one of these ideas:
Garlic Gochujang Aioli: Add 1 grated garlic clove or ¼ teaspoon garlic powder.
Extra Spicy Version: Add an extra 1–2 teaspoons of gochujang or a squeeze of sriracha.
Sesame Style: Stir in ½ teaspoon toasted sesame oil.
Honey-Lime Version: Add 1 teaspoon honey for a sweet-heat combo.
If you’re looking for more dip ideas try my cajun aioli, garlic aioli, or pesto aioli!
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Gochujang Aioli
Description
This creamy, spicy gochujang aioli is the kind of sauce that elevates just about any meal. With a rich mayo base, a kick of Korean chili paste, and an umami boost from miso, it’s the easiest way to upgrade fries, sandwiches, roasted veggies, and more!
Ingredients
- ½ cup mayonnaise
- 3 tablespoons gochujang sauce
- ¼ teaspoon miso paste (or sub 1 teaspoon soy sauce)
- 1 teaspoon lime juice
- Salt & pepper to taste
Instructions
- In a small bowl, whisk together the mayonnaise, gochujang, miso paste, and lime juice.
- Taste and season with salt and pepper as needed.
- Refrigerate until ready to serve.
