How to Make Korean Mayo

Try making Korean-style mayonnaise using the familiar ingredients you already use for regular mayo, then elevate it with a few Asian flavors. This version blends creamy mayonnaise with sesame, soy, garlic and a touch of gochujang for a pleasantly spicy, savory finish.

I developed this sauce as a second Asian-inspired condiment featuring gochujang. Its sweet-heat character pairs beautifully with fried and grilled dishes, and the sesame and soy bring a deeper, nuttier profile than plain mayo.

All ingredients are easy to find at most grocery stores: mayonnaise, sesame oil, soy sauce, rice vinegar, honey, gochujang, garlic and toasted sesame seeds. The result is a versatile sauce that brightens sandwiches, dips and Korean-style main dishes.

What is Korean Mayo?

Korean mayo is a creamy condiment inspired by Korean flavors. It starts with a mayonnaise base and is enhanced with sesame oil, soy sauce, rice vinegar and a little honey for balance. Adding gochujang (Korean chili paste) gives it warmth and a unique savory-spicy note. The combination yields a rich, slightly sweet and umami-forward sauce that works well as a dip, spread or finishing sauce.

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (low-sodium if preferred)
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon gochujang (adjust to taste)
• 1 clove garlic, minced
• 1 teaspoon toasted sesame seeds
• Salt and pepper, to taste

Kitchen Equipment Needed

• Mixing bowl
• Spoon or whisk
• Measuring spoons
• Airtight container for storage

How to Make Korean Mayo?

Step 1:

Gather all ingredients. In a mixing bowl combine 1/2 cup mayonnaise, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon rice vinegar and 1 teaspoon honey. Add 1 teaspoon gochujang if you want a spicy kick. Stir in the minced garlic and toasted sesame seeds.

Step 2:

Whisk everything until smooth and evenly combined. Taste and adjust seasoning: add more gochujang for heat, more honey for sweetness, or a splash of rice vinegar to brighten the flavor. Transfer the mayo to a jar or airtight container and chill before serving to let the flavors meld.

Some Tips

• Use fresh garlic for the best flavor; mince it finely so it distributes evenly.
• Adjust sweetness and acidity gradually: start with the recipe amounts and taste as you go.
• If the mayo is too thick, thin it with a small amount of rice vinegar or water to reach the desired consistency.
• For a creamier, slightly tangier result, try substituting part of the mayo with Japanese kewpie mayonnaise.
• Toast sesame seeds lightly before adding to boost their aroma and crunch.

How to Store Leftovers?

Store leftover Korean mayo in an airtight container in the refrigerator. It will keep well for up to one week. Stir before each use to redistribute any settled ingredients and taste before serving; adjust seasoning if needed.

What To Eat with this Korean Mayo?

This mayo is extremely versatile. Use it as a dip for crispy Korean fried chicken, sweet potato fries or tempura-style vegetables. Spread it on sandwiches, burgers or wraps for an extra layer of flavor. It also makes a great sauce or finishing drizzle for grilled meats such as bulgogi or beef short ribs, and it can be mixed into noodle bowls, rice bowls or grain salads for added creaminess and depth.

FAQ

What is Korean-style mayo made of?

It is mayonnaise enhanced with sesame oil, soy sauce, rice vinegar and sometimes a sweetener like honey. Gochujang and minced garlic are common additions that give it Korean-inspired flavor.

How is Korean-style mayo different from regular mayo?

Korean-style mayo includes extra seasonings—sesame oil, soy sauce and often gochujang—that add umami, nuttiness and a touch of heat. These ingredients transform plain mayo into a more complex, savory condiment.

Can I make Korean-style mayo spicy?

Yes. Increase the amount of gochujang to raise the heat level, or add a pinch of cayenne or gochugaru (Korean chili flakes) for a different spicy note.

Can I substitute ingredients in Korean-style mayo?

Absolutely. You can swap rice vinegar for apple cider vinegar, use low-sodium soy sauce, or replace part of the mayo with yogurt or sour cream for a lighter texture. Adjust sweeteners and spice to suit your taste.

Conclusion

Homemade Korean-style mayo is quick to make and brings bold, balanced flavors to many dishes. It’s an easy way to introduce Korean-inspired tastes into everyday meals—tweak the recipe to your preference, serve it as a dip or spread, and enjoy the added depth it brings to your cooking.