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Sauce recipe

Gochujang Mayo

Two spoons, one bowl, and suddenly everything on the plate is better.

Makes
About 120ml
Ready in (mins)
5
Keeps
1 week in the fridge
Gochujang Mayo

This is barely a recipe and it is on high rotation in our kitchen. Kewpie for the eggy richness, gochujang for heat and depth, a splash of vinegar so it does not sit heavy.

Make it looser than you think if it is going on a rice bowl, and thicker if it is going in a sandwich.

How to make it
  1. Whisk the gochujang and rice vinegar together first, until the paste loosens completely. Doing this before the mayo goes in stops it staying lumpy.
  2. Add the Kewpie and whisk until the colour is even.
  3. Stir in the honey, grated garlic and sesame oil.
  4. Loosen with a teaspoon of water at a time if you want a drizzling consistency.
  5. Scatter with sesame seeds and use straight away, or refrigerate.
The ratio
  • 3 partsKewpie mayonnaise
  • 1 partGochujang
  • SplashRice vinegar
What you need
  • 4 tbsp Kewpie mayonnaise
  • 1½ tbsp gochujang
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 small garlic clove, finely grated
  • 1 tsp toasted sesame seeds
What to put it on

Rice bowls, fried chicken sandwiches, roast potatoes, poke, corn on the cob, chips, and anything that needs heat and creaminess at once.