Gochujang Dipping Sauce

This one’s creamy, savory, a little tangy, and just spicy enough to be dangerous. It takes two minutes to make, but don’t underestimate it — once it’s in the fridge, it ends up on everything.

---

Some sauces don’t need to be complicated — they just need the right balance. This is one of those. I wanted something with a little heat, but not overpowering, something that could live in the fridge and get better as the week goes on.

Gochujang does most of the heavy lifting here. It brings that deep, slightly sweet heat, while mayo keeps everything smooth and rich. A little garlic, soy sauce, and rice vinegar round it out so it doesn’t taste flat.

This is the kind of sauce you make “just for fries” and then end up putting on burgers, grilled chicken, steak, rice bowls… basically anything that could use a little extra help.

Perfect for:

• Dipping fries

• Spreading on burgers or sandwiches

• Drizzling over grilled meats

• Adding to rice bowls or wraps

---

---

---

• ½ cup mayonnaise

• 1–2 tbsp gochujang

• 1 clove garlic, grated

• 1 tsp soy sauce

• 1 tsp rice vinegar

• Salt & pepper, to taste

---

---

Step 1

Add all ingredients to a bowl.

---

Step 2

Mix until completely smooth.

---

Step 3

Taste and adjust — more gochujang for heat, more mayo to mellow it out.

---

---

---

---