Gochujang Aioli

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Have some gochujang (Korean chili paste) in your kitchen and wondering what to make next? Bring your sandwich spread to life with gochujang aioli. It works well on both vegetable and meat-focused sandwiches. And the heat? Since the gochujang is cut with mayo, it’s much more family-friendly than you may think. It’s spicy, but very eatable. And the fermented flavor behind gochujang gives a subtle tangy twist to the spread.

There’s more to gochujang aioli than use as a sandwich spread. Like most aiolis, it’s actually very versatile. Try it as a dipper for vegetable crudite (we particularly like it with cauliflower). Use it as an alternative to ketchup on hamburgers or as a uniquely tasty condiment for fried calamari (and other fried fish). It’s really tasty, too, as a side to hard boiled eggs. Yes, even breakfast can be made better with this delicious spicy condiment.

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Gochujang aioli

Gochujang Aioli

An exotic (yet still versatile) twist on aioli
4.66 from 26 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Condiment
Servings 20 servings
Calories 91 kcal



  • In a pan over medium heat, heat the vegetable oil and add the garlic. Saute the garlic for 5 minutes, until slightly soft. Remove the cloves from the oil.
  • Combine all ingredients in a large mixing bowl. Using a food processor, process the aioli until smooth.
  • Use immediately, or for best flavor, allow the aioli to rest (chilling in the refrigeratofor 2 hours prior to serving. This will allow the flavors to meld.


Feel free to increase/decrease the amount of gochujang used dependent on your preferred heat level.


Calories: 91kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 72mgPotassium: 11mgSugar: 1gVitamin A: 15IUVitamin C: 0.5mgCalcium: 2mg
Keyword Gochujang
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UPDATE NOTICE: This post was updated on June 26, 2022 to include new content.
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