Combine the Egg (2) and White Wine Vinegar (2 tablespoon) in a high speed blender and blend on high until combined.
With the blender motor running, slowly add the Sunflower Oil (2 cup) using a jug, in a steady stream, until the aioli emulsifies.
Add the Dijon Mustard (2 teaspoon), Lemon (1 tablespoon), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 tablespoon). Blend on high for a few seconds.
Season to taste with salt.
Store in a covered bowl in the refrigerator until needed, or serve and enjoy!