A very versatile spicy spread…
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.
If you’re into gochujang aioli, be sure to check out some of our other bold spreads in our spicy recipe index. For instance, Old Bay aioli pairs one of our favorite seasonings with mayo and makes a great seafood side condiment. Or if you want something more extreme, this habanero version turns up the heat for sandwiches, burgers, and more.
- 1 cup mayonnaise
- 3 cloves garlic halved
- 2 1/2 tablespoons gochujang
- 2 tablespoons vegetable oil
- 1/2 tablespoon minced chives
- 1/2 tablespoon rice vinegar
- 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.