To complement the dishes she prepared in FOR SHARING’s trip to Korea, Andi whipped up some Korean Aioli in five easy steps. Kind of like mayonnaise, aioli is pretty much made the same way as the popular condiment. The only difference is that aioli contains garlic, making it perfect for our main dish. So trust us when we say this aioli recipe will make your shrimp as addicting as any chart-topping Kpop song. Check out the recipe here:
- 2 egg yolks
- 3 tablespoons Korean chili paste (Gochujang)
- 1 tablespoon sugar
- 1 tablespoon garlic, chopped
- ¾ cup canola oil or more
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- Water (as needed)
- Salt and pepper, to taste
In a food processor, puree the egg yolks, chili paste, sugar, and garlic.
While the processor is running, slowly add the canola oil until the mixture emulsifies (like the consistency of mayonnaise but a little more watery), and the sesame oil until the mixture begins to thicken.
Add the vinegar, and season with salt and pepper.
Add a little cold water if the aioli is too thick.