Korean Spicy Gochujang Mayo Dip Recipe

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If you’ve been looking for that perfect, creamy-yet-spicy dip that instantly levels up everything from fries to sushi rolls—this is it. My Korean Spicy Gochujang Mayo Dip has officially earned a permanent spot in my fridge. I first whipped it up as an experiment on a rainy Sunday afternoon, trying to recreate the flavor bomb I had at a Korean street food stall. And WOW. It’s become one of those go-to condiments that I now unapologetically put on everything.

Whether you’re into Korean cuisine or just dipping your toes (or fries) into it, this easy little sauce is going to change the way you snack, dress your bowls, or spread your sandwiches. The best part? It’s just five ingredients and done in five minutes. Simple, bold, and ridiculously delicious.

Why You’ll Love This Recipe

Let me paint you a picture. Imagine the bold umami of Korean gochujang paste swirling into a creamy mayo base. Add a hint of sesame, a squeeze of tangy lime, and a little sweet to balance the heat—and you’ve got yourself the ultimate flavor fusion. It’s spicy, creamy, savory, and just the right amount of addictive.

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I love this recipe because it’s wildly versatile. It makes even the simplest meal feel special. I’ll often drizzle it over roasted veggies when I want something punchy, or use it as a dipping sauce for sweet potato fries (seriously, try it). One time, I even stirred it into my ramen and it became an instant creamy Korean noodle situation.

What is Korean Spicy Gochujang Mayo Dip Recipe?

In a nutshell, this dip is a creamy, spicy, and slightly sweet condiment made by blending mayonnaise with Korean gochujang (a fermented red chili paste), a splash of toasted sesame oil, rice vinegar or lime juice for acidity, and a hint of sweetener like honey or maple syrup. It’s rooted in Korean flavors but totally adaptable to any fusion meal.

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Gochujang is the real MVP here—it’s rich, savory, a little funky (in the best way), and adds deep complexity without much effort. It’s been a staple in Korean households for centuries, and now you can find it pretty easily at most Asian grocery stores or online.

When paired with creamy mayo, the gochujang gets this velvety texture and mellowed spice that’s just so good. The acid from the vinegar or lime juice cuts through the richness, while the sesame oil adds that nutty aroma that makes it feel gourmet.

What I love most is that this dip feels both modern and traditional at the same time. It brings Korean flavors into a casual, everyday form—kind of like the culinary equivalent of wearing sweatpants but still looking put together. You know?

Key Ingredients

Let’s talk about the main stars of the show. These ingredients are all pantry staples in my kitchen now, and once you try this dip, I bet they’ll become yours too.

Gochujang (Korean Red Chili Paste)

This is the heart of the dip. It’s spicy, savory, fermented, and deeply flavorful. You only need a spoonful or two to make an impact. Look for it in a red tub at Asian markets or well-stocked grocery stores.

Mayonnaise

The creamy base. I usually use Kewpie mayo (the Japanese kind) because it’s extra rich and has a touch of sweetness, but any good quality mayo will do. Even vegan mayo works beautifully if you’re dairy-free.

Toasted Sesame Oil

This adds a rich, nutty depth that really brings the Korean flavor profile together. A little goes a long way.

Rice Vinegar or Lime Juice

You need something acidic to balance all that richness. Rice vinegar gives it a subtle tang, while lime juice makes it brighter and citrusy. I switch it up depending on what I have.

Honey or Maple Syrup

Just a little sweetness to round things out. Gochujang already has a slight sweetness, so this just amplifies it in the best way.

Step-by-Step Instructions

Okay, now the fun part! This recipe is truly the definition of easy but impressive. Here’s how I make mine:

Step 1: Measure Out Your Ingredients

You’ll need:

3 tablespoons mayo
1 tablespoon gochujang
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar or lime juice
1 teaspoon honey or maple syrup

Start with these amounts, then adjust to taste after mixing.

Step 2: Mix Until Creamy

Grab a small mixing bowl and just stir everything together using a spoon or small whisk. It should come together in under a minute. The color is this dreamy orange-red swirl that just screams “dip me!”

Step 3: Taste and Adjust

I always do a quick taste and fine-tune from here. Want it spicier? Add more gochujang. Too spicy? Add more mayo. Want more tang? Squeeze in more lime. It’s very forgiving.

Step 4: Chill (Optional but Recommended)

If you can wait, pop it in the fridge for 15–30 minutes. It thickens slightly and the flavors meld together even more. But honestly, I often dig in right away—no shame.

And that’s it! Dip ready. No stove, no blender, no fuss.

Variations and Substitutions

The beauty of this dip is that it’s super customizable. Depending on your mood, your meal, or your dietary needs, there are lots of ways to make it your own.

Mayo Alternatives

If you’re avoiding eggs or dairy, use a plant-based or vegan mayo. I’ve tried it with avocado oil mayo too, and it’s delicious.

More Heat or Less

Want it fiery? Add a pinch of cayenne or a few dashes of hot sauce. Need it milder? Reduce the gochujang to ½ tablespoon and add extra mayo to mellow it out.

Acid Swaps

No rice vinegar? Apple cider vinegar or lemon juice works too. Just go slow and taste as you go—each acid adds a slightly different flavor profile.

Umami Boost

Sometimes I add a few drops of soy sauce or tamari for an extra layer of savoriness. It turns the dip into more of a sauce that’s amazing on rice bowls or noodle dishes.

Creamier Texture

If you want a looser, pourable sauce (think salad dressing), stir in a splash of warm water or a little Greek yogurt. The yogurt also adds a nice tang.

Meal Ideas to Try

Here’s where this spicy gochujang mayo really gets to shine. I treat it like ketchup in my kitchen—it goes on everything.

Dipping Sauce for Fries

This is how it all started for me. It takes regular fries (or sweet potato wedges!) and gives them total gourmet energy. So good.

Burger Spread

Next-level cheeseburgers, anyone? Spread this on the bun in place of ketchup and mayo. Bonus if you top the burger with kimchi!

Rice and Grain Bowls

Drizzle it over a bowl of rice, sautéed veggies, a fried egg, and maybe some tofu or grilled chicken. Heaven in a bowl.

Sushi Companion

I love using it as a dip for spicy tuna rolls or salmon avocado rolls. Adds just the right amount of kick.

Roasted Veggie Booster

Roast some cauliflower, carrots, or Brussels sprouts, and give them a good swipe of this dip. It turns boring veg into snack-worthy bites.

Tacos & Wraps

Swap your usual taco sauce with this gochujang mayo for a Korean-Mexican fusion situation that’s chef’s kiss.

FAQs

Can I Make this Dip Ahead of Time?

Yes! It actually tastes even better after a few hours in the fridge. Just keep it in an airtight container and use within 5–7 days.

Is Gochujang Very Spicy?

It has a mild to medium heat. If you’re sensitive to spice, start with less and add gradually. It’s not as hot as sriracha or chili flakes, but it has a richer, fermented depth.

Where Can I Buy Gochujang?

Most Asian grocery stores carry it, and it’s increasingly available in mainstream supermarkets too—usually in the international aisle. You can also find it online.

Can I Make this without Sesame Oil?

Yes! It’ll still taste great, but you’ll miss that nutty aroma. You could try adding a pinch of toasted sesame seeds or using neutral oil instead, but sesame oil is worth keeping on hand.

Is it Gluten-free?

Check the labels on your gochujang and mayo—some gochujang brands contain wheat. There are gluten-free options available though!

How Spicy is this Dip?

On a scale of 1 to 10, I’d say it’s around a 5–6 with the standard recipe. You can easily dial it up or down.