Gochujang Aioli

Name: Gochujang Aioli
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Asian
Ingredients: 6 tbsp (30 g) mayonnaise Mayo; 2 tbsp gochujang (30 ml) Gochujang; 1 tbsp fresh lemon juice (15 ml) Lemon Juice; 1 garlic clove, finely chopped Garlic

Independent adaptation of a publicly published Mingoo Kang recipe. Not affiliated with, sponsored by, or endorsed by Mingoo Kang.

A garlic emulsion for seafood and sandwiches.

Ratio

Mayo 90 mlGochujang 30 mlLemon Juice 15 ml

Ingredients

Mayo6 tbsp (30 g) mayonnaise
Gochujang2 tbsp gochujang (30 ml)
Lemon Juice1 tbsp fresh lemon juice (15 ml)
Garlic1 garlic clove, finely chopped

Method

Pour to the lines in order (bottom → top): Mayo, Gochujang, Lemon Juice.
Add finishing notes: Garlic.
Cap the jar and shake until emulsified.

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3 kitchens · 2 stars · 1 national award

Gochujang Aioli★ STARRED KITCHENOn the jar: AIOLI
Gochujang Tartare Dressing★ STARRED KITCHENOn the jar: GOCHUJANG
Orange AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Sambal AioliCHAMPION CHEFOn the jar: AIOLI

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Provenance

Chef-owner of the Michelin-starred Mingles in Seoul, a standard-bearer for modern Korean cooking built on jang, Korea's fermented sauces.

Adapted from a Mingoo Kang recipe (Mingoo Kang / Jang (Cool Food Dude excerpt)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mingoo Kang / Jang (Cool Food Dude excerpt) (published as “Gochujang Aioli”). Full citation lives in Provenance.

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