Gochujang Aioli

• 2 egg yolks
• 2 tsp gochujang paste
• 2 garlic cloves, crushed

Put the egg yolks, gochujang and garlic in a food processor and blitz until well combined. Put the sesame and rapeseed oil into a jug and, with the food processor motor running, add the oils to the eggs in a constant thin stream. Once the oils are added and the aioli is thick and emulsified, beat in the lime juice and soy sauce, then taste and season with salt and a little more gochujang or lim