This was my first time using gochujang and I AM HOOKED. Gochujang is a Korean condiment- it’s a spicy and sweet fermented chili paste made from chilis and glutinous rice. It has SO much flavor. One of my favorite ways to eat veggies is with delicious dips- especially steamed broccoli with soy mayo dip. This gochujang mayo is my attempt at a spicy version of this sauce. It’s a simple mixture of mayonnaise, soy sauce, toasted sesame oil, and gochujang. Gochujang was easy to find at my local grocery store with the other Asian condiments. If you can’t find it, you can use Sriracha hot sauce as a substitute. Anyone have any suggestions for other ways to use gochujang? Now that I’ve got a big tub of it in my fridge, I need suggestions! Leave them in the comments below :-) Now that it’s officially summertime (well, almost…), I’ve been wanting to grill ALL THE THINGS. We made the best steak of our lives a couple of weeks ago (thanks to the genius of Ina Garten). We’ve cooked zucchini and asparagus and other veggies in our grill basket. But full disclosure: it’s dang hot in Texas, and even though it’s summertime, I cooked these green beans indoors on my cast iron grill pan. They were still DELICIOUS. Next time, I’m going full-on charcoal grill with these. I think the smoky flavor that you get from grilling with charcoal would taste so, SO good with all the complex flavors of the gochujang mayo sauce. But I love having alternatives for when the weather isn’t good, or if it’s the middle of winter and you want to make these. An indoor grill pan would be fine, as well as sautéing the green beans or roasting them. Because the green beans are pretty good, but the sauce is really the star of this show. I love green beans. There’s so much you can do with them! I love them cooked Southern style (with bacon), Greek style (with tomatoes and onions), or tossed with blue cheese and walnuts (YUM). They go with so many things, and are full of healthy nutrients and tons of fiber. This recipe would also be great if you used broccoli, asparagus, zucchini, cauliflower, or other veggies in place of the grilled green beans. Just toss them in your grill pan with oil, salt, and pepper, and cover them in the gochujang mayo once they’re cooked. Again, this recipe is really ALL about the mayo. Which, by the way, my toddler devoured. Not the green beans. Not her veggie burger that we topped with the mayo. JUST the mayo. What toddler does that? Mine does. Good taste, little girl. Good taste. She then threw a bit of a tantrum when we wouldn’t let her ONLY eat the mayo for dinner. But I digress. We somehow had a little bit of the gochujang mayo left over and we’ve been enjoying it on eggs and sandwiches. It would be so great to add to burgers, or use as a dip for fries, too. As an alternative, here’s a homemade spicy mayo that’s made with chili garlic sauce, soy sauce, sesame oil, and lime juice. This would also be amazing with these grilled green beans! These green beans were so great on the side of this six-minute seared ahi tuna steaks recipe. I just added the marinated tuna to the hot grill pan when the green beans were done, and a few minutes later, dinner was served! It was SO quick and easy, and a perfect low-carb summertime meal. They’d also be great on the side of teriyaki or mandarin orange glazed salmon, or any other simple Asian-flavored protein. Here’s the recipe for Grilled Green Beans with Gochujang Mayo!
