This kimchi mayo is a simple, two-ingredient sauce that delivers big flavor. Tangy, creamy, slightly spicy and rich in probiotics when made with fermented kimchi, it’s an incredibly versatile condiment you can use in many ways.
My thoughts on kimchi mayo:
I’m a big believer that great sauces make healthy eating more enjoyable. A flavorful sauce can lift a simple meal, so I’m always experimenting and building a collection of go-to condiments. I often reach for sriracha mayo or creamy chipotle sauce, but kimchi mayo is a refreshing change. Blending kimchi with mayonnaise creates a balanced mix of heat, tang and silkiness. If you prefer, add a pinch of sugar to soften the acidity and round the flavors.
What you’ll need to make it:
Kimchi: Traditional kimchi is a Korean fermented vegetable mix—usually napa cabbage and radish—seasoned with chili, garlic, ginger and salt. You’ll find refrigerated jars or tubs in the produce or Asian foods section of most grocery stores. Use your favorite brand or a local kimchi you enjoy.
Mayo: Use a high-quality mayonnaise for the best texture and flavor. Avocado oil mayo, classic regular mayo or Kewpie (for a richer, yolk-forward taste) all work well. Choose whichever you prefer or have on hand.
Sugar (optional): A small pinch of sugar can temper acidity and spice if you like a slightly sweeter balance. I usually skip it, but it’s a simple optional tweak.
How to make kimchi mayo:
Gently press the kimchi with a paper towel to remove a little of the brine—just enough so the mayo won’t be too thin. Add equal parts kimchi and mayo to a blender or food processor and blend for about 10–15 seconds until smooth. Taste and add a pinch of sugar if desired. That’s it—quick, easy, and ready to use.
What can I use kimchi mayo on?
Kimchi mayo adds flavor and creaminess to many dishes. Here are some ideas:
Use kimchi mayo as a:
- Drizzle for teriyaki beef, stir-fries or rice bowls
- Dipping sauce for a veggie platter
- Condiment for fries or roasted potatoes
- Spread for sandwiches, burgers or hot dogs
- Creamy dressing for Asian-inspired pasta or noodle salads
- Side for sushi rolls or sashimi
- Finishing sauce for fusion tacos or burritos
Variation ideas:
This recipe is a great base. Add any of the following to customize the flavor:
You could add:
- Pinch of cane sugar to soften acidity
- A few drops of toasted sesame oil for nuttiness
- Squeeze of fresh lime or lemon for brightness
- A sprinkle of onion powder or garlic powder
- Minced garlic or grated ginger for more depth
- A dash of hot sauce or red pepper flakes for extra heat
FAQs
Store kimchi mayo in an airtight container or mason jar in the refrigerator. It will keep for up to a week; always use clean utensils to avoid introducing contaminants.
Yes—homemade mayonnaise works beautifully and offers control over texture and flavor.
If you like this kimchi mayo you will love these other simple dressings and condiments:
Spicy cashew dressing
Roasted garlic aioli
Jalapeño lime vinaigrette
Sesame vinaigrette
This creamy, zesty kimchi mayo is a quick way to add punch to everyday meals. If you make it, enjoy experimenting with the variations and serving ideas—it’s a small effort that elevates many dishes.
Kimchi Mayo
- Author: Erica
- Prep Time: 3 minutes
- Cook Time: N/A
- Total Time: 3 minutes
- Yield: 3/4 cup
- Category: Condiment
- Method: Blend
- Cuisine: Asian
- Diet: Gluten Free
Description
This kimchi mayo is tangy, spicy, creamy and easy to make—an ideal sauce to boost flavor in many dishes.
Ingredients
- 1/2 cup kimchi
- 1/2 cup mayonnaise
- Pinch of sugar (optional)
Instructions
Use a paper towel to squeeze a little moisture out of the kimchi. Combine kimchi and mayo in a blender or food processor. Add a pinch of sugar if desired and blend for 10–15 seconds until smooth.
Serve on tacos, rice bowls, salads, burritos, pizza, burgers, sandwiches, or as a dip—whatever you like.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 127
- Sugar: 0.2 g
- Sodium: 178.7 mg
- Fat: 13.8 g
- Carbohydrates: 0.4 g
- Protein: 0.3 g
- Cholesterol: 7.7 mg
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