Tuesday, June 17, 2014

Time-Out: Gochujang Mayo

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This is Step 2 in our quest to create a delicious pork bun.  Stay with me because the next step is the very last one where we talk about pork and buns and yummyness.  Anyway, I've realized some people might not be informed about gochujang.  If you're like my grandma, Awa, well, she can't understand what gochujang is or why anyone would want to eat gangs.  But, we got there in the end. 

It's like Korea's version of Sriracha but it's sweet and spicy.  It's John's hands-down favorite sauce in the world (that we know of at this moment and as we know, this is always subject to change).  So once we had those special pork buns in Portland, he started pestering me about getting more gochujang sauce.  It's hard for me to keep it in the house because the minute it is open, he is putting it on everything.  Then it's gone and it's like the 5 year old that ate all his candy and now can't have any more.

We're lucky that our neighborhood food store carries a few different brands of gochujang, probably because we live in a very diverse area.  And then I made some homemade mayonnaise to mix it into.  It gave it this great orange-y color and the taste was incredible.  I left John a jar of the mayonnaise/gochujang mixture and by the end of the week, it was gone.  I think his turkey sandwiches were just a little bit better last week. 
Gochujang Mayo
Serves:  12 (1 1/2 cups)
1 large egg yolk
2 teaspoons white wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup gochujang sauce


In a large bowl, whisk egg yolk, vinegar, mustard, and salt together until well blended.  The mixture will turn a bright yellow.  Slowly drizzle 1/4 cup of oil, whisking constantly, a few drops at a time.  This will take about 3-5 minutes and the mixture will start to puff up.  Continue to add the remaining oil in a very, very slow stream, whisking constantly (trade off with a partner pouring and whisking if your hand starts to hurt).  

The mayonnaise will become thick and after about 10 minutes, the mayonnaise will be more white than yellow in color. Stir in the gochujang sauce, gently whisking until the mixture is evenly-colored and combined. 
 
 Can be stored in an airtight container in the fridge for up to 3 days.

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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