Ingredients
Method
- In a small bowl, combine 1/2 cup mayonnaise, 1-2 tablespoons gochujang sauce, 1 grated garlic clove, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar.
- Whisk all ingredients thoroughly until the sauce is smooth and well combined. Ensure no lumps remain.
- Taste the sauce and adjust seasonings as needed. Add a small pinch of salt and pepper if desired, or a tablespoon of water to thin for a drizzling consistency.
- Serve immediately as a dip for grilled chicken, a dressing for creamy slaw, or a spread on your favorite burger. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For optimal blending, ensure your gochujang is at room temperature to mix smoothly with the mayonnaise. If the sauce feels too thick for drizzling, thin it out gradually with a teaspoon of water until it reaches your desired consistency. When I first made this, I added too much water at once, and it became watery; add it a little at a time.
- To achieve the best flavor, use fresh garlic and grate it finely to release its pungent oils evenly into the gochujang sauce. Taste and adjust the salt and pepper as you go. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve the best flavor, use fresh garlic and grate it finely to release its pungent oils evenly into the gochujang sauce. Taste and adjust the salt and pepper as you go. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.