RestaurantsCupspops Korean BBQ RestaurantCupspops Spicy Mayo Recipe

Cupspops Spicy Mayo Recipe

Time40m
Serves8

Make Cupspops Spicy Mayo Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Mayo Base

Method

Spicy Mayo Base

1

Combine base ingredients

In a medium bowl, add 1 cup mayonnaise, 3 tablespoons sriracha, and 1 tablespoon gochujang. Use a whisk or silicone spatula to gently combine until the chili pastes are evenly distributed and the mixture is smooth.

2

Add aromatics and acid

Stir in 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon honey, and 1 tablespoon fresh lime juice. Add the minced garlic (1 clove) and 1 teaspoon finely grated ginger. Whisk until fully incorporated.

3

Season and adjust

Season the sauce with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust for heat and sweetness: add up to 1 tablespoon extra sriracha for more spice or another teaspoon of honey for balance. If the mayo is too thick for your use (dipping vs drizzling), whisk in up to 1 teaspoon neutral oil or 1–2 teaspoons water to reach desired consistency.

4

Finish and garnish

Fold in 1 teaspoon toasted sesame seeds if using. If you want a fresh finish, stir in 2 tablespoons thinly sliced scallions. Transfer to a squeeze bottle or airtight container.

5

Chill: cover and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors marry. The sauce will thicken slightly when cold.

Serving & Storage

6

Serve: use as a dip for fries, tempura, chicken, or as a drizzle on sandwiches, bowls, and sushi cups/pops. If using as a drizzle, thin slightly with the neutral oil or water as indicated above.

7

Store: keep refrigerated in an airtight container for up to 7 days. Stir before each use. Discard if any off smell or separation beyond normal occurs.

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