Spicy Gochujang Sauce
This umami-filled spicy gochujang sauce adds a rich depth of flavor, tanginess, and a spicy kick to your favorite Asian recipes.
I made this spicy gochujang sauce recipe from Pinch of Yum to top some Asian tacos I was making for dinner, and it was the perfect condiment for them. This flavor-bomb of a sauce is spicy, tangy, and creamy, and it went nicely with our tacos. I also think it would be great on our favorite Asian chicken sandwiches, on mini Korean tacos, or as a dipping sauce for potstickers, egg rolls, crispy chicken strips, raw veggies, or flatbread.
Spicy Gochujang Sauce
- ½ cup mayonnaise
- 1½-2 tbsp gochujang sauce Â
- 1 clove of garlic, minced
- 1-2 tsp rice vinegar
- 1 tsp soy sauce
- Sea salt and freshly cracked pepper, to taste
How to Make Spicy Gochujang Sauce
Combine the mayonnaise, gochujang sauce, garlic, rice vinegar, soy sauce, sea salt, and freshly cracked black pepper to taste in a small glass jar.
Mix until very well combined.
Seal with a lid and refrigerate until needed, to allow the flavors time to mingle.
Serve with Asian chicken sandwiches, on mini Korean tacos, or as a dipping sauce for potstickers, egg rolls, crispy chicken strips, raw veggies, or flatbread.
Equipment
- Small Glass Jar with Lid
Ingredients
- ½ cup mayonnaise
- 1½-2 tbsp gochujang sauce
- 1 clove of garlic minced
- 1-2 tsp rice vinegar
- 1 tsp soy sauce
- Sea salt and freshly cracked pepper to taste
Instructions
- Combine the mayonnaise, gochujang sauce, garlic, rice vinegar, soy sauce, sea salt, and freshly cracked black pepper to taste in a small glass jar.
- Mix until very well combined.
- Seal with a lid and refrigerate until needed, to allow the flavors time to mingle.
- Serve with Asian chicken sandwiches, on mini Korean tacos, or as a dipping sauce for potstickers, egg rolls, crispy chicken strips, raw veggies, or flatbread.
