Gochujang, a savory and piquant fermented Korean chili paste, has long been a cornerstone of Korean cooking, celebrated for its complex heat and umami-packed depth. Meanwhile, aioli, with its roots deeply planted in Mediterranean cuisine, offers a velvety canvas that beautifully complements the robust personality of gochujang.
In this article, I’ll share with you not just a recipe, but a key to unlocking a new dimension of flavor in your dishes. Whether you’re slathering it on a sandwich, drizzling it over roasted vegetables, or dipping crisp fries into its creamy embrace, gochujang aioli has the power to elevate the mundane to the extraordinary.
How to make Gochujang Aioli
Gochujang aioli is a flavorful condiment that combines traditional aioli with gochujang, a Korean fermented chili paste. Aioli is a mayonnaise-based sauce typically made with garlic, lemon juice, and olive oil. Gochujang adds a spicy, sweet, and savory kick to the aioli, creating a fusion of Korean and Mediterranean flavors. It can be used as a dip, spread, or sauce for various dishes, including sandwiches, burgers, tacos, and as a dipping sauce for fries or vegetables.
Ingredients
- 1 cup of mayonnaise
- 2 tablespoons of Gochujang (Korean chili paste)
- 1 tablespoon of lemon juice
- 2 garlic cloves, finely grated
- 1/2 teaspoon of sugar
- 1/2 teaspoon of sesame oil
Instructions
- Combine the ingredients: In a medium bowl, combine the mayonnaise, Gochujang, lemon juice, garlic, sugar, and sesame oil.
- Whisk them together: Whisk these together until they’re well-blended and smooth. The color should be a stunning rusty red.
- Taste and adjust: Give this mixture a taste. Depending on your personal preference, you may want to add more Gochujang for extra heat, a bit more sugar for sweetness, or additional lemon juice for acidity. This step is key to ensuring your gochujang aioli is tailored to your liking.
- Refrigerate and let it meld: Cover the aioli and refrigerate it for at least an hour before serving. This will give the flavors time to meld together and amplify.
- Serve: Your Gochujang Aioli is now ready! Use it as a dip, a spread, or a condiment—the possibilities are endless.
Tips
- High-quality mayo: A quality mayo base will offer the best foundation for the aioli. Experiment with different brands to find one that suits your taste.
- Experiment with Gochujang levels: Don’t be shy with the Gochujang! If you’re a fan of a prominent heat undertone, feel free to increase the amount of Gochujang. Remember, recipes can be adjusted to match your taste buds perfectly.
- Let it rest: If you stick your spoon in the aioli right after mixing, you might not be impressed. But once you let it sit in the refrigerator for a while, the flavors meld and develop into something truly extraordinary.
- Storage: Make it ahead and store it in an airtight container. This aioli can be refrigerated for up to one week.
What to serve with
Gochujang Aioli is more than just a condiment—it’s a transformative ingredient that elevates simple dishes with its vibrant, spicy, and umami-rich flavor profile. This creamy, spicy delight pairs wonderfully with various foods, from traditional Korean dishes to everyday snacks and gourmet creations. Below are some of the best ways to enjoy Gochujang Aioli, ensuring every meal is an unforgettable culinary experience.
1. As a Dip
- French Fries or Sweet Potato Fries: The creamy and spicy aioli serves as the perfect dip, adding a kick of flavor.
- Vegetable Crudité: Brighten up raw or lightly blanched vegetables like carrots, cucumbers, or bell peppers with a dip that packs a punch.
- Fried Calamari or Shrimp: Seafood and gochujang aioli are a match made in heaven, offering a delightful contrast between the crispy fried texture and the creamy, spicy aioli.
2. Spread for Burgers and Sandwiches
- Burgers: Swap out the regular mayo for gochujang aioli on any burger—beef, chicken, turkey, or veggie—to instantly upgrade your barbecue.
- Sandwiches and Wraps: Whether it’s a classic BLT, a grilled chicken wrap, or a veggie-stacked sandwich, a smear of gochujang aioli can transform your lunch from mundane to extraordinary.
3. With Grilled or Roasted Meats and Vegetables
- Grilled Steaks, Chicken, or Pork: Before serving, dollop or brush a bit of aioli on grilled meats to enhance their smoky flavor.
- Roasted Vegetables: Drizzle or toss roasted vegetables like Brussels sprouts, broccoli, or cauliflower with gochujang aioli to add a spicy, creamy dimension.
- Fish Tacos: Replace traditional crema with gochujang aioli in fish tacos for an unforgettable flavor twist.
4. Asian Cuisine Fusion
- Sushi: Use it as a topping or dipping sauce for sushi rolls to introduce a spicy, complex flavor profile.
- Bowl Meals: Drizzle over rice or noodle bowls filled with your choice of proteins and veggies for an instant flavor upgrade.
- Bao Buns: Spread a layer inside bao buns filled with pork belly, fried tofu, or shrimp for a fusion treat.
5. Breakfast Ideas
- Eggs: Add a dollop of poached or fried eggs, or mix it into scrambled eggs or omelettes for a morning kick.
- Avocado Toast: Elevate your avocado toast with a spread of gochujang aioli, topped with a soft-boiled egg and sesame seeds.
Ingredients substitutes
If you’re excited about making Gochujang Aioli but find yourself missing some ingredients or need alternatives due to dietary restrictions or personal preference, worry not! There are various substitutes for almost every ingredient in the recipe.
Mayonnaise
- Vegan Mayo: For a plant-based alternative, use any brand of vegan mayonnaise.
- Greek Yogurt: For a lighter, tangier version, Greek yogurt can be an excellent substitute for mayonnaise.
- Sour Cream: This will add tartness and creaminess, creating a richer aioli.
Gochujang (Korean Chili Paste)
- Sriracha: While it won’t replicate the unique fermented flavors of gochujang, sriracha can be used for heat and some sweetness.
- Harissa Paste: This North African chili paste provides a different set of spices, but it can offer a similar texture and a spicy profile to your aioli.
- Thai Chili Paste: It can serve as a spicy base, but it lacks gochujang’s fermentation and sweetness.
Lemon Juice
- Lime Juice: If lemon isn’t available, lime juice is a great substitute, providing the necessary acidity.
- Vinegar: In a pinch, a splash of white vinegar or apple cider vinegar can add the tartness that the aioli needs.
Garlic Cloves
- Garlic Powder: If fresh garlic isn’t an option, garlic powder can be incorporated, although the flavor will be less intense.
- Jarred Minced Garlic: These can be an easy and quick substitute, though they can be milder than fresh garlic.
Sugar
- Honey: Honey is an excellent substitute for adding sweetness with a natural twist.
- Agave Syrup: A plant-based sweetener like agave syrup can add the desired sweetness without using processed sugar.
Sesame Oil
- Light Olive Oil: Although it will not add a distinct sesame flavor, olive oil can give the aioli a fruity note.
- Peanut Oil: It can add a different but equally appealing nutty flavor to the aioli.
Final Thoughts
With its versatility, Gochujang Aioli can dramatically transform the flavor profile of your dishes. From starters and sides to main courses, it brings a deliciously spicy and subtly sweet note that complements a wide range of flavors.
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