Gochujang Mayonnaise Food

GOCHUJANG MAYONNAISE

Gochujang Mayonnaise image

Move along, sriracha mayo. There's a new sheriff in town, and it's arrestingly good. More than just spicy, this ready-for-anything condiment is made with fermented gochujang chili paste, giving it a deeper, richer flavor like no other. We challenge you to find a savory food this isn't delicious on.

Provided by Tablespoon Kitchens

Categories Condiment

Time 5m

Yield 4

Number Of Ingredients 3

Ingredients

1/2 cup mayonnaise
1 tablespoon gochujang paste
1 tablespoon lime juice

Steps:

In small bowl, beat all ingredients with whisk.

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 10 mg, Fat 4, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g

GOCHUJANG MAYONNAISE

gochujang mayonnaise image

So simple and so tasty. If you like sriracha mayo you are going to love gochujang mayonnaise.

Provided by romain | glebekitchen

Categories condiment

Time 5m

Number Of Ingredients 4

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)

Steps:

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.

Nutrition Facts : ServingSize 2 servings, Calories 230 kcal, Carbohydrate 3 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 205 mg, Sugar 1 g

LEFTOVER CHRISTMAS LUNCH PATTIES WITH GOCHUJANG MAYO

Leftover Christmas lunch patties with gochujang mayo image

Eliminate Christmas food waste with these easy patties. Filled with leftover roasties, veg, stuffing and meats, they make a great brunch on Boxing Day

Provided by Rosie Birkett

Categories Dinner, Lunch, Supper

Time 37m

Yield Makes 6-8 patties

Number Of Ingredients 20

Ingredients

200g leftover roast potatoes, finely chopped
150g leftover cooked carrots or swede, finely chopped
150g leftover cooked Brussels sprouts, finely sliced
100g leftover cooked stuffing, finely chopped or crumbled
50g leftover cooked cabbage, or 2 tbsp kimchi
1 garlic clove, grated
1 tsp grated ginger
splash of Tabasco
100g leftover cooked sausages, finely chopped
100g leftover roast turkey meat, shredded or finely chopped
50g cheese, grated (any kind)
2 tbsp bread sauce or mayonnaise
1 tbsp chopped herbs (coriander, parsley or chives all work well)
3 tbsp plain flour
3 tbsp semolina flour (or use an extra 2 tbsp plain flour)
1 tbsp toasted sesame oil
2 tbsp rapeseed oil or leftover turkey drippings, plus extra for moulding
6 tbsp mayonnaise
2-3 tbsp gochujang
1⁄2 lime, zested, plus 1-2 tbsp juice

Steps:

Heat the oven to 200C/180C fan/ gas 6. To make the gochujang mayo, whisk together the mayonnaise, 2 tbsp gochujang and the lime zest and juice. Taste and add another 1 tbsp gochujang if you prefer more spice. Set aside.
To make the patties, mash the potatoes well in a large bowl using a potato masher or fork. Add the carrots or swede, sprouts and stuffing and mash to combine. Stir in the cabbage or kimchi and season well. Stir in the garlic, ginger, Tabasco, sausages, turkey, cheese, bread sauce or mayonnaise and herbs, mixing everything well until evenly combined. Put the flours in a second shallow bowl. Lightly oil your hands, and mould handfuls of the patty mixture into burger-sized patties. If they start to fall apart, add a little more bread sauce or mayonnaise. Lightly dust the patties in the flour mixture, then flatten them slightly between your palms.
When all the mixture has been used (you should have about six to eight patties), heat the sesame and rapeseed oils in a heavy-bottomed frying pan or skillet over a medium heat. Fry the patties undisturbed for 2-3 mins, until they have a golden crust (you'll need to do this in batches). Carefully flip and fry for another couple of minutes on the other side until golden. Transfer the fried patties to a baking tray and bake in the oven for 5 mins until deeply golden and crisp on the outside, and cooked through. Serve with the gochujang mayo.

Nutrition Facts : Calories 433 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

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