Ingredients
Scale
- 3 tablespoons gochujang paste
- 1/2 cup mayonnaise (full-fat)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1 clove garlic, grated or minced
- 1–3 tablespoons water, to thin
Instructions
- Whisk gochujang with 2 tablespoons of the mayo in a medium bowl until smooth.
- Add remaining mayo, rice vinegar, honey, sesame oil, and soy sauce. Whisk for 30 seconds until uniform with no white streaks.
- Grate or mince garlic into the sauce and whisk to combine.
- Add water 1 tablespoon at a time, whisking after each addition, until sauce reaches desired consistency. Use 1-2 tablespoons for thick dipping consistency, 2-3 for drizzling.
- Taste and adjust: add more gochujang for heat, mayo to tame spice, or soy sauce for saltiness.
- Transfer to jar and refrigerate at least 30 minutes before serving for best flavor.
Notes
- Use Korean gochujang paste, not pre-diluted gochujang sauce
- Full-fat mayo required light mayo makes sauce watery
- Must use toasted (dark) sesame oil, not refined
- Grate garlic for best distribution
- Stores refrigerated up to 2 weeks in airtight container
- Don’t freeze mayo breaks down and becomes grainy
- For less heat, start with 2 tablespoons gochujang
- Flavor improves after sitting 30+ minutes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Mixing
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg