Low-FODMAP Asian ‘Yum Yum Sauce’ Recipe; Gluten-free, Dairy-free, Vegan

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Yum Yum Sauce is an Asian condiment that rose to popularity at Japanese Steakhouses. However, my familiarity with this topping coincided with my family’s obsession with Korean fast-food chains, such as Bibibop.

We began buying the Bibibop ‘Yum Yum’ Sauce to store in our refrigerator, and my whole family uses it for a variety of foods.  Everything from the Bibibop bowls, to sushi, to their chicken burgers and fries.

I knew it was time to create a fresh, tasting, low-FODMAP version of Asian Yum Yum Sauce.

I use Japanese mayo in the recipe, but you can also try with your mayo on hand (vegan and low-FODMAP options exist too).  Mirin is a Japanese rice wine that is sweetened with sugar. If you don’t have that, you can use  additional rice vinegar and some added sugar to taste.  Let me know what you think!

For other Asian recipe inspiration, see my Best Low-FODMAP Asian Recipes Collection!

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Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Yield: About 10 ounces

Serves: 10, 1 ounce per serving

Prep time: 5 minutes, plus chilling

Total time: 5 minutes, plus chilling

Ingredients

  • 1 cup full fat mayonnaise
    • For this recipe I use Japanese Kewpie mayo, but regular mayo will also work
    • Select a vegan mayo with low-FODMAP ingredients, if necessary
  • 1 & 1/2 tablespoons (23g) ketchup
    • I prefer organic brands or without high fructose corn syrup
    • 13g is one low-FODMAP serving
    • You can also use my low-FODMAP ketchup recipe
  • 1 & 1/2 teaspoons rice vinegar
  • 1 tablespoon mirin
    • Select a brand without high fructose corn syrup
    • This is a Japanese rice wine that is sweetened
  • 1 teaspoon garlic infused oil
    • Infused oils do not contain FODMAPs. See this blog for reasons why!
  • 1/2 teaspoon paprika
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon of sugar (optional, to taste)

Directions

  • Whisk together all ingredients
  • Taste, and adjust as desired
  • Cover and refrigerate for 24 hours before serving, if possible
  • Keeps in refrigerator for 3-5 days

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