Got gochujang (Korean chili sauce) in your kitchen and wondering what to do next? Bring your bread to life with gochujang aioli. They go well with both burgers and vegetables. And heat? Because gochujang is covered with mayonnaise. It is more suitable for families than you think. Spicy but very tasty And the fermented flavor behind the gochujang gives a mild sourness to the spread.
Gochujang aioli has more uses than using it as a sandwich spread. Like most aiolis It’s really versatile. Try using it as a vegetable ladle. (We especially like it with cauliflower.) Use it as a ketchup substitute on burgers or as a unique garnish for fried calamari. The fish (and other fried fish) combined with poached eggs is also delicious. Yes, even breakfast can be better with this delicious spicy condiment.
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a strange (But still snappy) twist on Aioli
10 minutes prep time
Cooking time 15 minutes
Total time 25 minutes
Serve 20 servings
Calories 91 kcal
- 1 cup mayonnaise
- 3 garlic cloves, halved
- Gochujang 2 1/2 tbsp
- 2 tablespoons vegetable oil
- 1/2 tbsp minced garlic
- 1/2 tablespoon rice vinegar
Place the pan over medium heat. Heat vegetable oil and add garlic. Saute garlic for about 5 minutes, until slightly softened. Remove the shrimp from the oil.
Combine all ingredients in a large mixing bowl. using a food processor Blend the aioli until smooth.
Use immediately or for best taste. Let Aioli rest. (Refrigerate 2 hours before serving. This will help the flavors blend together.)
You can increase/decrease the amount of gochujang you can use according to the desired heat level.
Calories: 91kcal Carbohydrates: 1g Protein: 1g Fat: 10g Saturated Fat: 2g Cholesterol: 5mg Sodium: 72mg Potassium: 11mg Sugar: 1gVitamin A: 15 IUVitamin C: 0.5mg Calcium: 2mg
Categories: Food & Drinks
Source: INN NEW YORK CITY