Kimchi Mayo

Kimchi Mayo

A tangy, spicy mayo that blends kimchi funk with creamy richness in minutes.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Soy, Sesame

This Korean-inspired condiment combines finely chopped kimchi with mayonnaise, a touch of sesame oil, and rice vinegar for a creamy, tangy spread with a savory kick. It comes together with no cooking required, making it a quick way to add bold flavor to sandwiches, burgers, rice bowls, or fries. Keep it chilled and use within a week for the brightest flavor.

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup kimchi, finely chopped and drained
  • 1 tablespoon kimchi brine
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 1 clove garlic, finely grated
  • 1/2 teaspoon granulated sugar
  • 1 salt, to taste

Method

  1. Squeeze the chopped kimchi gently with your hands or a paper towel to remove excess liquid, reserving 1 tablespoon of the brine.

  2. In a medium bowl, combine the mayonnaise, drained kimchi, reserved kimchi brine, sesame oil, rice vinegar, gochugaru, grated garlic, and sugar.

  3. Stir until fully blended and the mixture turns a light pink-orange color.

  4. Taste and season with salt as needed, adjusting gochugaru for more heat if desired.

  5. Transfer to an airtight container and chill at least 30 minutes before serving to let the flavors meld.

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Rate this recipe

★ 4.1 (1)

Kimchi Mayo

This Korean-inspired condiment combines finely chopped kimchi with mayonnaise, a touch of sesame oil, and rice vinegar for a creamy, tangy spread with a savory kick. It comes together with no cooking required, making it a quick way to add bold flavor to sandwiches, burgers, rice bowls, or fries. Keep it chilled and use within a week for the brightest flavor.

10 min 16 oz 110 cal

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup kimchi, finely chopped and drained
  • 1 tablespoon kimchi brine
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon gochugaru (Korean chili flakes)
  • 1 clove garlic, finely grated
  • 1/2 teaspoon granulated sugar
  • 1 salt, to taste

Method

  1. 1

    Squeeze the chopped kimchi gently with your hands or a paper towel to remove excess liquid, reserving 1 tablespoon of the brine.

  2. 2

    In a medium bowl, combine the mayonnaise, drained kimchi, reserved kimchi brine, sesame oil, rice vinegar, gochugaru, grated garlic, and sugar.

  3. 3

    Stir until fully blended and the mixture turns a light pink-orange color.

  4. 4

    Taste and season with salt as needed, adjusting gochugaru for more heat if desired.

  5. 5

    Transfer to an airtight container and chill at least 30 minutes before serving to let the flavors meld.