I Thought Mustard Was Perfect—Until This Condiment Made It Even Better

As a kid, I was in a committed relationship with one—and only one—condiment. With grilled cheese sandwiches, French fries, hot dogs (sorry, Chicagoans), chicken tenders; ketchup or nothing for me, please. Luckily, by the time my teens rolled around, I began playing the field and found out that I actually loved other options. Slowly but surely, barbecue sauce, salsa, soy sauce, mustard, and eventually, hot sauce and its spicy siblings, joined the line-up.

Once I started preparing meals for myself, mustard in particular stood out from the crowd as a MVP. I typically go through bottles and jars fairly quickly, using it not only on sandwiches, hot dogs, and as a dip for soft pretzels, but also in salad dressings, marinades, dipping sauces, and beyond. I rely on mustard so much, in fact, that I got a little overzealous during a recent Costco run. Somehow, I found myself with six massive family-sized jars (two each of Dijon, whole grain, and yellow) taking up far too much refrigerator door real estate. Especially for someone who lives alone. 

So I made it my mission to discover one new, versatile way to spice up my sauce game so I can work through my haul in record time. Luckily, gochujang honey mustard arrived on my radar just in time.

Why You Should Pair Mustard with Gochujang 

On a quest to keep up with the latest food trends, I read restaurant menus even closer than the care instructions for how to assemble IKEA furniture. Especially while traveling, it is fascinating to see what flavors, ingredients, techniques, and dishes are popping up in different corners of the country. During a recent trip to Indianapolis, I devoured the Gather 22 menu before ordering at the trendy new American restaurant. My eyes immediately stopped when they spotted a starter that spoke to my mustard-loving heart: Korean sausage skewers with gochujang mustard. 

As a devotee of the sweet, spicy, and umami-rich chile paste (especially after trying Eric Kim’s viral Gochujang Caramel Cookies and Divorce Chicken), I couldn’t resist hurrying over to Gather 22 chef Wyatt Garner to find out how he initially thought of this dynamic duo.

“I gravitate towards Korean flavors and am constantly tinkering with ways to pair them with other ingredients I love. This combo was one of those happy experiments that stuck,” Garner tells BHG. “Gochujang brings that deep, savory heat, while the Dijon adds the just-right amount of sharpness and tang.”

When I arrived back at home, buzzing with excitement to try this new mustard recipe, I ran the concept by a few other food friends of mine. Lindsey Eats recipe developer Lindsey Baruch explains that both Dijon and gochujang lend a spice element, each in their own unique ways. When combined, the complexity from the two layers of spiciness really helps this sauce stand out from the condiment crowd. 

“Gochujang tends to be on the sweeter side compared to mustard,” Baruch says. Since Dijon mustard is essentially brown mustard seeds soaked in white wine and vinegar, “the acidity of mustard balances out the sweetness to create the perfect pairing,” she adds.

How to Make Gochujang Honey Mustard

Speaking of sweetness, since there is a decent amount of spice, salt, savory, and acidic qualities in gochujang and/or mustard, Garner suggests inviting honey to the party, too, to entice all the taste buds.

“The mix is super simple: just gochujang, honey, and Dijon. Each one pulls its weight, and together they hit that sweet-heat-savory trifecta,” Garner says.

To make gochujang honey mustard, in a small bowl or jar, combine ¼ cup gochujang, ¼ cup Dijon mustard, and ¼ cup honey. If desired, add 2 tablespoons orange juice or lemon juice. (Baruch says that “a little bit of citrus juice can go a long way to offer some welcome brightness.”) Whisk or shake until smooth. Refrigerate in an airtight container for up to 3 days.

How to Use This Gochujang Honey Mustard Recipe

With my first batch of gochujang honey mustard, I couldn’t resist following the lead of Garner and serving it with cooked and sliced sausages (plus warm soft pretzel bites for a German-inspired snack session). After the first bite, I was already convinced this simple upgrade was just the solution I needed to start making some real progress on my plethora of mustard—and to add some zip to my menu.

Although this easy mustard recipe is delightful with those two classic companions, it is far from the only way you can use it. Our friend Peter Som serves his gochujang honey mustard with fried chicken. Garner and Baruch were kind enough to equip us with several more tasty ways to try this craveable condiment:

• As a sandwich spread on BLTs and beyond (It would be particularly “killer on a fried bologna sandwich with some slaw and thick Texas toast—something rich that can handle the heat,” Garner says.)
• In marinades for vegetables, chicken, shrimp, or steak
• As a dipping sauce for fish sticks, fries, smashed potatoes, or chicken wings (Consider mixing it with an equal amount of mayo if you’re fond of aioli, Baruch recommends.)
• In vinaigrettes to drizzle over salads or sautéed or roasted vegetables
• As an alternative to classic yellow mustard to perk up any potato salad or deviled egg recipe
• On charcuterie boards, alongside meats, cheeses, pickles, jam, and crackers to allow everyone to build their favorite bites
• As a finishing drizzle to make Smashburger Salad even more epic