.svg)
Sign Up for new Healthy Recipes
Introduction
Gochujang, the fermented red chili paste that's a bedrock of Korean cuisine, has carved out a devoted global following for its savory depth and lingering, not-too-fiery heat. This healthy take on mayonnaise marries the distinct, funky sweetness of gochujang with the tangy creaminess of Greek yogurt for a flavor-packed condiment that evokes the bustling street food markets of Seoul. Rooted in Korea's ancestral wisdom of fermentation, gochujang boasts a history stretching back centuries, having evolved from simple chili pastes of the 16th century to its modern form by the 1600s. Enjoy this versatile, all-purpose mayo year-round as a zesty dip, spread, or sauce to liven up your favorite foods.
Ingredients
• 1 cup (240g) plain Greek yogurt
• 2 tablespoons (30ml) gochujang (Korean fermented chili paste), or more to taste
• 1 tablespoon (15ml) rice vinegar or apple cider vinegar
• 1 teaspoon (5ml) honey or maple syrup
• 1/2 teaspoon (2.5ml) sesame oil
• 1/4 teaspoon (1.25ml) sea salt
• 1 small garlic clove, minced or grated
Step 1:
In a medium mixing bowl, combine the Greek yogurt, gochujang, vinegar, honey (or maple syrup), sesame oil, salt, and minced garlic.
Step 2:
Whisk or stir the ingredients together until thoroughly combined and the mixture is smooth and creamy.
Step 3:
Taste and adjust the amount of gochujang to your desired spice level, if needed.
Step 4:
If you prefer a thinner consistency, add a splash of water or milk and whisk until well combined.
Q: Can I use regular yogurt instead of Greek yogurt?
A: While you can use regular yogurt, Greek yogurt is recommended as it has a thicker and creamier texture that better mimics the consistency of traditional mayonnaise.
Q: Can I make this mayo ahead of time?
A: Yes, you can prepare this gochujang mayo up to 5 days in advance and store it in an airtight container in the refrigerator.
Q: Is this mayo suitable for those following a keto or low-carb diet?
A: This recipe is relatively low in carbohydrates, making it a good option for those following a keto or low-carb diet, especially when made with a sugar-free sweetener like erythritol or stevia instead of honey or maple syrup.
• For a thinner consistency, add a splash of water or milk.
• Adjust the amount of gochujang to your desired spice level.
• Use gluten-free tamari or soy sauce instead of regular soy sauce for a gluten-free option.
• This mayo is vegetarian and can be made vegan by using maple syrup instead of honey.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
Serve as a flavorful and creamy spread or dip for sandwiches, fries, burgers, or other dishes.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This recipe comes together quickly in just 5 minutes, making it a convenient condiment to prepare whenever needed.
- For a gluten-free option, use gluten-free tamari or soy sauce instead of regular soy sauce.
- Adjust the amount of gochujang to your desired spice level, starting with a smaller amount if you prefer less heat.
- For a vegan version, use maple syrup instead of honey.
Add a teaspoon of toasted sesame seeds or finely chopped fresh herbs like cilantro or green onions for extra flavor and texture.
This gochujang mayo pairs well with Korean-inspired dishes, sandwiches, burgers, fries, and fresh vegetables for dipping.
This recipe can be enjoyed year-round.
This recipe contains dairy (yogurt) and may contain gluten (soy sauce) or honey, depending on the variations used. It is vegetarian and can be made vegan by using maple syrup instead of honey.
