Move over sriracha mayo. So long chipotle mayo. Here comes gochujang mayonnaise. Time to put a little Korean flair into your sandwiches. It’s the next big thing.
Serve it with roasted pork. Bacon. Pork belly. Basically just about any pork works with gochujang mayonnaise. It’s a sandwich marriage made in heaven.
OK. That might be a bit overstated. Sriracha mayo isn’t going anywhere. But gochujang mayonnaise is really good. So good I don’t know why it isn’t a thing. Yet.
Gochujang is something you need to try
If you have no idea what this is about, gochujang is this wonderful umami bomb Korean chili paste. Think miso with red chile kick. Tasty, tasty stuff.
Gochujang is starting to get a bit more recognition, though. Slowly. Gochujang mayo even. Or gochujang aioli. That’s just gochu mayo with some garlic mixed in.
I’ve seen it on funkier menus around town. Good sign. Korean cooking is way under-rated. You owe it to yourself to try it some time.
gochujang mayonnaise
Ingredients
- 2 tsp gochujang
- 4 tsp mayonnaise - 8 tsp if you aren’t using the kewpie mayo
- 4 tsp kewpie mayonnaise - optional
- 1/2 clove crushed garlic - if you want to make gochujang aioli instead
Instructions
- Combine the mayo, kewpie mayo if using and gochujang. Stir to combine. Add the garlic if you want to make gochujang aioli. If you do let it sit a bit to mellow.
Notes
Nutrition
This is ginger beef stir fry with a big nod to Vietnamese cooking. Big, bold tastes meet sizzling beef in a spicy flavour explosion that’s sure to put a big grin on your face. It put a big grin on my face the first time I tried it.
Ginger beef stir fry is usually more of a Chinese dish. Soy, cornstarch. Orange zest sometimes. Definitely Chinese. And it’s a pretty good dish. No reason not to stick with your favourite.
Unless you want something different. Mix it up. Go for big tastes. Then this might be for you. It’s big on southeast Asian flavours. Totally different.
Vietnamese style ginger beef stir fry
This is not like Chinese ginger beef stir fry at all. The flavours are pure Vietnamese. Lemongrass. Shallots. Red chilies. Fish sauce.
Definitely Vietnamese. Except it isn’t. I don’t think this is actually a Vietnamese dish. At least I can’t find it. And I’ve l’ve looked. But that’s OK. You wouldn’t know if I hadn’t told you. It could be on a menu somewhere. Probably should be.
Vietnamese sate sauce makes this special
This is what happens when you take a classic ginger beef stir fry dish and slam it with some Vietnamese sate sauce. Ho-hum goes to wow! Just like that.
If you’ve already made Vietnamese sate sauce then it’s easy. Stir fry some beef. Follow it up with a bit of green onion and julienned ginger.
Some soy. Bit of sesame oil. Fish sauce. And a good dollop of the sate sauce. Stir it up, garnish and get ready to impress yourself.
