If you’re looking to spice things up in the kitchen, this kimchi mayo is just what you need. It’s got that tangy, creamy goodness that brings a whole new life to your favorite sandwiches or burgers.

This recipe solves bland sauces by delivering a tangy kimchi kick with a quick pantry mix, fewer steps, and customizable heat.

I struggled with boring condiments for years. You know, the usual mayonnaise that just sits there looking bland? Well, ever since I stumbled upon this recipe, I’ve been ditching the regular stuff for something way more exciting!

This kimchi mayonnaise recipe only takes about three minutes to whip up, which is awesome if you’re in a hurry. Plus, it needs just two main ingredients. Seriously, it’s that simple! You’ll be surprised how a little tang and spice can switch things up.

If you want to add even more flair to your meals, it’s a great idea to check out Bacon Fried Corn. If you think this sauce is fun, wait until you try it with that dish!

Why You Will Love This Recipe

Texture The creaminess of mayonnaise mixes beautifully with the crunch of kimchi, creating a rich and satisfying sauce that adds dimension to any dish.
Flavor With its tangy, spicy, and umami notes, this kimchi mayo brings an exciting kick to everything from sandwiches to burgers, giving your meals a tasty twist.
Convenience Whipping up this sauce only takes about 3 minutes, making it a go-to option for those busy nights when you need something quick yet delicious.
Storage You can easily store kimchi mayo in an airtight container for up to a week, ready to elevate your meals whenever you need it.

Easy Kimchi Mayo Recipe

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Author: Charlene
Prep Time: 3 minutes
Cool Time: 30 minutes
Cook Time: N/A
Total Time: 33 minutes
Yield: 3/4 cup 1x
Category: dip
Method: blending
Cuisine: Korean fusion
Diet: Gluten Free

Description

A creamy and tangy dip or spread made with kimchi and mayonnaise, perfect for sandwiches, burgers, and more.

Ingredients

Scale

1/2 cup (120ml) kimchi, squeezed to remove excess moisture
1/2 cup (120ml) mayo, high-quality
Pinch of sugar, optional

Cook Mode

Instructions

Mix Up Ingredients: Start by placing the mayo in a bowl, then add the kimchi. You will love the vibrant colors that pop out. This mix will give the mayo a unique kick. Just remember, too much kimchi might overpower the mayo, so keep that in mind when you are mixing!
Blend to Smoothness: Grab a hand mixer or a blender to whip everything together until it is nice and creamy. You will smell that tangy aroma wafting through the kitchen, which is a good sign! If it feels chunky, blend just a bit longer to achieve that silky texture you want.
Taste & Adjust Flavors: Give your mix a taste to see if you need to adjust anything. You might find it needs a hint of sugar to mellow the flavors. If you find it too tangy, just add a sprinkle and blend again. Keep tasting, but do not overdo it; you want a balanced bite!
Chill & Serve: Cover the bowl and pop it in the fridge for around 30 minutes. As it chills, the flavors will meld beautifully and the texture will improve. If you are in a hurry, try not to skip this step, or it might taste a bit flat.
Enjoy Your Creation: Use your kimchi mayo on sandwiches, burgers, or as a dip. The creamy, tangy goodness is irresistibly satisfying. Just keep an eye on the quantity you use if you are watching your sugar intake!

Notes

Storage Tips: Store in an airtight container or mason jar with a tight-fitting lid in the fridge for up to a week.
Expert Tips: If your kimchi mayo turns out too watery, try squeezing out more moisture from the kimchi before blending for a thicker consistency.
When you find the flavors too overwhelming, adding just a pinch of sugar can help balance it out nicely.
If the texture is not as smooth as you like, blending a little longer or adding a small amount of mayo can improve it.
For the best flavor, choosing a high-quality mayonnaise makes a big difference in your kimchi mayo.
Allowing the kimchi mayo to sit in the fridge for a bit can help the flavors meld together beautifully.

Nutrition

Serving Size: 1 tablespoon
Calories: 127
Sugar: 0.2g
Sodium: 178.7mg
Fat: 13.8g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 0.4g
Fiber: N/A
Protein: 0.3g
Cholesterol: 7.7mg

Find it online: https://bakeitwell.com/kimchi-mayo

Recipe Tips

If your kimchi mayo turns out too watery, try squeezing out more moisture from the kimchi before blending for a thicker consistency.
When you find the flavors too overwhelming, adding just a pinch of sugar can help balance it out nicely.
If the texture isn’t as smooth as you’d like, blending a little longer or adding a small amount of mayo can improve it.
For the best flavor, choosing a high-quality mayonnaise makes a big difference in your kimchi mayo.
When making kimchi mayo, allow it to sit in the fridge for a bit; this can help the flavors meld together beautifully.

Serving Suggestions

Drizzle kimchi mayo over teriyaki beef for added flavor. Use it as a dipping sauce for fresh vegetables or spread it on sandwiches.

This mayo works well in fusion dishes, enhancing tacos, burgers, or wraps. It also complements mealtime condiments, brightening up salads or grain bowls.

Add a sprinkle of sesame seeds or sliced green onions on top for an extra touch. A dash of lime juice can also add brightness to your dish.

Recipe variations

You can use plain Greek yogurt instead of mayo for a tangy twist and lighter texture in your kimchi mayo.
Add a teaspoon of garlic powder and a tablespoon of toasted sesame oil for extra flavor in your mix.
Either mix in a tablespoon of sriracha for heat or a teaspoon of Dijon mustard for a zesty kick.
If making a larger batch, scale up to 1 cup of kimchi and 1 cup of mayo for double the flavor.

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How to Store?

To keep your kimchi mayo fresh, follow these storage tips:

Refrigeration: Store kimchi mayo in an airtight container in the fridge for up to 7 days. Maintain freshness by sealing tightly.

Freezing: Wrap kimchi mayo in plastic wrap or aluminum foil and place in a freezer bag. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight.

Thawing: Thaw frozen kimchi mayo in the refrigerator for several hours before using to regain spreadable consistency.

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