Spicy Gochujang Mayonnaise Sauce Recipe

Gochujang mayo is a bold, spicy sauce that brings warm, smoky sweetness to anything you pair it with. It’s ideal on burgers and sandwiches, and works beautifully as a dip or in dressings.

Best of all, it takes only one minute to make and uses a few simple pantry ingredients.

The star ingredient is gochujang paste, a Korean red chili paste that combines sweet, savoury and spicy notes. If you don’t have it on hand, this recipe is flexible and I mention alternatives below.

Table of Contents

1. Why you’ll love this recipe
2. Gochujang mayo ingredients and substitutes
3. How to make gochujang mayo
4. Serving suggestions
5. Gochujang mayo recipe card

Why you’ll love gochujang mayo

This gochujang mayo balances creamy richness with sweet heat—sometimes called “swicy”—and it’s addictive on everything.

• Quick and easy: Whisk everything together in under a minute.
• Pantry-friendly: Uses common pantry staples so you can make it on a whim.
• Versatile and flavourful: Gochujang’s spicy, sweet and umami profile, combined with maple syrup, toasted sesame oil and a splash of rice vinegar, creates a sauce that’s perfect for burgers, sandwiches, dips and dressings.

Gochujang mayo ingredients and substitutes

This Korean mayo dipping sauce is creamy, slightly sweet and as spicy as you like. The recipe is forgiving—adjust amounts to suit your taste and the mayonnaise you use.

• Mayonnaise: Use a rich mayonnaise such as Kewpie or Korean-style mayo if available. If your mayo is tangier, omit the rice vinegar and taste before adding acidity. For regular mayonnaise, add a little extra maple syrup and a touch more sesame oil for richness, plus a pinch of salt if needed.
• Gochujang paste: A fermented Korean red chili paste that’s sweet, spicy and savory. Use more or less depending on heat preference. Sriracha or a homemade gochujang substitute can work if you don’t have the paste.
• Maple syrup: Adds smoky sweetness to balance the heat. Light brown sugar can be used instead, or omit if you prefer less sweetness.
• Toasted sesame oil: Provides a nutty, aromatic note that rounds out the sauce.
• Rice vinegar: A splash brightens the mayo. White wine vinegar, apple cider vinegar or lime juice can be used as alternatives. If your mayo is already quite tangy, skip the vinegar and taste first.

How to make gochujang mayonnaise

Gochujang mayo is a quick, versatile condiment—great for spreading, drizzling or dipping. Preparation takes just a few minutes.

Step 1: Prep the ingredients

In a small bowl, combine:

• ¼ cup Kewpie (or your preferred) mayonnaise
• 1 tablespoon gochujang paste (adjust to taste)
• 1 teaspoon maple syrup
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar

Step 2: Combine

Stir until the mixture is smooth and well combined. Taste and adjust: add extra gochujang for more heat, a touch more maple for sweetness, or a pinch of salt if needed.

Step 3: Serve or store

Serve immediately, or transfer to a clean airtight container or mason jar and refrigerate. The mayo keeps well for up to one week.

How to use spicy Korean mayo

Gochujang mayonnaise adds instant flavor and creaminess to many dishes. Here are some ways to enjoy it:

Burgers and sandwiches: Spread generously on buns or sandwiches. Add kimchi for a Korean-style twist.

Salad dressing: Mix into coleslaw, potato salad, or egg salad for a spicy lift. Drizzle over green salads, poke bowls, rice bowls or grain salads.

Dipping sauce: Serve with fried foods like Korean fried chicken, tempura prawns or crispy cauliflower.

Side for grilled meats and seafood: Use as a dipping or finishing sauce alongside banchan and crisp greens to build a Korean-inspired meal.

Gochujang mayo is extremely versatile—try it in different dishes and adjust the heat to suit your taste. Enjoy experimenting and share how you like to use it!