Kimchi Mayo

5 from 2 votes

A spicy, tangy and creamy spread, Kimchi Mayo Sauce is delicious on toast, as a vegetable dip (or for French fries!) and as a salad or pasta sauce! (Gluten-free)

Prep Time3

Course: Appetizer, Breakfast, Salad, Side Dish

Cuisine: Fusion, korean

Servings: people

Calories: 137kcal

Author: Zen

Equipment

Food processor or blender Substitute: knife and chopping board or kitchen scissors

Ingredients

¼ Cup kimchi I used cabbage kimchi, leaves and brine, but you can use other types too. Aged kimchi has more flavor.
⅙ Cup mayonnaise I used kewpie but other brands or homemade work too. If not using kewpie, you may want to add a bit more sugar.
1 teaspoon white sugar Substitute: honey. Not to be omitted as it's needed to balance the acidity of the kimchi.

Instructions

With a blender/ food processor: add all the ingredients and blitz. Process for a shorter period of time if you want some leaves to remain for texture, or for a longer period of time if you want a totally smooth spread.
With scissors/ knife: cut or snip the kimchi till they're in tiny bits then mix with the other ingredients. You won't get as smooth a spicy dip this way but it's still delicious!

Notes

To make spicier: add gochugaru, gochujang or chili peppers

For extra flavor: stir in some sesame oil, lightly toasted sesame seeds and sliced green onions. Substitute regular kimchi with roasted kimchi.

No Mayo?: Use sour cream or Greek yoghurt instead but you'll need to add more sugar and maybe a touch of light soy sauce or fish sauce.

Storage: 5-7 days in an airtight container in the fridge. Can keep for longer potentially but I don't. If using homemade mayo, use within 1-2 days.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition