Gochujang and Gochujang Mayonnaise

Today’s post is kindofa “building” one.

While home made, and Whole30 compliant, spicy Korean-style chili paste and mayonnaise are both more than worthy on their own, wait’ll you see how I use them!


For today, let as gather our food processors and ingredients and get to blending, ’cause all of this is just a matter of chopping and mixing, no cooking needed!

•6 whole Medjool dates, pitted
•3 tbsp water
•2-1/2 tbsp apple cider vinegar
•1-1/2 tsp Cayenne
•2-1/2 tbsp tomato paste
(no salt or sugar added)
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1/8 tsp salt

•1 egg, at room temperature
•1/2 tsp sea salt
•1/2 tsp dry mustard
•1 tbsp lemon juice
•1-1/4 cup olive oil
•3 tbsp Gochujang

First, add all of the Gochujang ingredients to your large food processor fitted with the metal blade.

Pulse until well blended, scraping down the sides as needed.

Transfer to a jar, cover tightly, and store in the fridge until needed.

Your Gochujang should be good for about three weeks in the fridge.

Now, for the mayonnaise…

Note: I use a mini processor to make mayonnaise, because it it perfectly sized to make about two cups of the good stuff. Before you start freaking out about my using two different food processors, chill. The large processor was doing triple duty on this day; making Date Paste, a Whole30 replacement for sugar, and a spicy Korean-inspired barbecue sauce/marinade for pork.

Add the egg, lemon juice, dry mustard, and sea salt to a mini food processor and pulse until well blended.

With the processor running, drizzle the oil into the egg mixture until it has all emulsified into mayonnaise.

Note how the mini processor has an oil drizzler built into the lid; a feature well worth investing in this appliance, in my not so humble opinion.

You now have a tasty mayonnaise, suitable for any number of uses, but, since I am planning on Korean-style pork barbecue in lettuce cups, I wanted to jazz up this batch with some of the Gochujang.

Note: feel free to use more or less Gochujang than I have, depending on your taste for “hot,” but do consider that the rich, creamy mayonnaise will take a fair amount of heat.

Stir the Gochujang into your mayonnaise and transfer to a jar, covering tightly and stashing in the fridge until needed.

Tomorrow, both the Gochujang and the mayonnaise come together for a real treat, so tune in!



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