shake · aioli
★ STARRED KITCHENPrep 5 minSumachall Aioli
Independent adaptation of a publicly published Mingoo Kang recipe. Not affiliated with, sponsored by, or endorsed by Mingoo Kang.
From a starred kitchen.
Ratio
Ingredients
- Mayo — 6 tbsp (30 g) mayonnaise
- Gochujang — 2 tbsp gochujang (30 ml)
- Lemon Juice — 1 tbsp fresh lemon juice (15 ml)
- Garlic — 1 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.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 2 stars · 2 national awards
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First run is small.
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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.
Originally published as Gochujang Aioli.
More from this kitchenFAQ
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.