This creamy gochujang mayo is the kind of Korean chili sauce that makes you rethink plain mayo forever. It comes together in 5 minutes with mayo, spicy gochujang paste, garlic (obviously), rice wine vinegar, and a splash of sesame oil.
The heat is balanced, the texture is silky, and suddenly your sandwich, rice bowl, burger, or fries taste like you tried way harder than you did.
What Is Gochujang Mayo?
Gochujang mayo is what happens when fermented Korean chili paste meets good, creamy mayonnaise. The mayo cools and softens the heat, while the gochujang brings spice, depth, and just enough sweetness to make things interesting.
The result? A silky, slightly spicy sauce that makes sandwiches, rice bowls, burgers, and even fries taste like you actually planned dinner.
Why You’ll Love This Gochujang Mayo Recipe
It takes 5 minutes. That’s it.
It’s creamy, spicy, and just sweet enough to balance the heat. Stir it once and suddenly sandwiches, burgers, rice bowls, tacos, and even fries feel like you tried harder than you did.
If regular mayo feels a little flat lately, this fixes it.
Gochujang Mayo Ingredients
1 cup mayonnaise (Kewpie is extra creamy, but good old Hellmann’s works perfectly)
2 tablespoons gochujang (add 1 more if you like it spicier)
1 tablespoon lime juice or rice wine vinegar
1 teaspoon sesame oil
Sea Salt, to taste
Black Pepper, freshly ground, to taste
How To Make Gochujang Mayo
1. In a small bowl, whisk together mayonnaise, gochujang, lime juice (or rice vinegar), and sesame oil until completely smooth.
2. Taste and adjust. Add more gochujang if you like it spicier, or a splash of water if you want it thinner.
Gochujang Mayo Substitutions
Mayonnaise – You can swap in Greek yogurt or sour cream for a lighter version, or use vegan mayo if you want it plant-based. Kewpie is extra creamy and rich, but good old Hellmann’s works perfectly.
Gochujang (Korean fermented chili paste) – If you don’t have gochujang, you can use sriracha or another chili paste. It won’t have the same fermented depth, but it will still give you heat and flavor. Start small and adjust to taste.
Rice Vinegar – Lime juice, lemon juice, or apple cider vinegar all work here..
Sesame Oil – Toasted sesame oil gives the best flavor. If you don’t have it, you can skip it — the sauce will still be good, just slightly less nutty.
Easy Gochujang Mayo Variations
Sesame Ginger Gochujang Mayo: Add 1 teaspoon freshly grated ginger and a pinch of toasted sesame seeds for extra warmth and depth.
Honey Gochujang Mayo: Stir in 1–2 teaspoons of honey for a sweet-heat version that’s especially good on crispy chicken or salmon.
Extra Spicy Gochujang Mayo: Mix in a spoonful of sriracha or a little chipotle for more heat and a smoky edge.
How to Store Gochujang Mayo
Store in an airtight container in the fridge for up to 5 days. Give it a quick stir before using. The flavor actually gets better after it sits for a bit.
What To Pair With Gochujang Mayo
- Spread it on burgers, grilled cheese, or BLTs for instant heat.
- Drizzle over salmon rice bowls or roasted vegetables.
- Use as a dipping sauce for fries, sweet potato wedges, or crispy chicken.
- Swipe onto fish tacos or wraps instead of plain mayo.
- Mix into tuna or egg salad for a spicy upgrade.
More Ways to Use This Sauce
If you love bold, Korean-inspired flavors, this gochujang mayo is perfect drizzled over my Creamy Gochujang Pasta. It brings that same sweet heat, just in a lighter, spoonable form.
It’s also so good with Crispy Garlic Soy Chicken Wings — the flavors play off each other beautifully. And if you’re building out an easy taco night, try it inside The Viral Fish Tacos Everyone Loves for something a little unexpected but completely delicious.
For more quick dinners with big flavor, Chicken Fajita Wraps and Cheeseburgers with Awesome Sauce are both weeknight-friendly and fun to switch up with different sauces.
And if you’re in the mood to build out your sauce lineup, you might also love my Creamy Cilantro Jalapeño Sauce or Avocado Crema. They’re simple, fresh, and the kind of thing that makes everyday meals feel special without much effort.
Gochujang Mayo FAQs
How to store gochujang mayo?
- Store in an airtight container in the fridge for up to 5 days. Stir before using.
What is gochujang made of?
- Gochujang is a Korean fermented chili paste made from chili flakes (gochugaru), glutinous rice, fermented soybeans, and salt.
What does gochujang taste like?
- It’s spicy, slightly sweet, savory, and deeply umami.
recipe:
PrintGochujang Mayo (Spicy Korean Mayonnaise)
Creamy, spicy gochujang mayo made in just 5 minutes. This Korean chili sauce combines rich mayonnaise, fermented gochujang, rice vinegar, and sesame oil for the perfect balance of heat and tang. Use it on burgers, sandwiches, rice bowls, fries, or tacos for an instant flavor upgrade.
- Prep Time: 5 minutes
- Total Time: 5 minutes
Ingredients
1 cup mayonnaise (Japanese mayo is more creamy but good old Hellmann’s is great too)
2 tablespoons gochujang paste (add 1 more if you like it spicier)
1 tablespoon lime juice or rice wine vinegar
1 teaspoon sesame oil
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Instructions
1. In a small bowl, whisk together the mayonnaise, gochujang, lime juice or rice vinegar, and sesame oil until smooth and thoroughly blended.
2. Gently stir to combine. Serve immediately or refrigerate covered for at least 30 minutes to allow the flavors to develop.
3. Use this as a spicy dipping sauce for french fries, chicken, burgers or vegetables. It will keep fresh for up to 1 week stored in an airtight container in the fridge.
Does the mayo amount stay the same to 1/2 cup when increasing the amount of ingredients, while all the other ingredients amount changes?
Hi Kathy, I would adjust all ingredients accordinly. The great thing about this simple recipe is that you can easily adjust as you taste. So if you think it’s too much mayo and want a more prounounced Gochujang flavor, than add more gochujang.
Thank you!