Looking to give your meals a bold, health-boosting upgrade? Enter kimchi mayonnaise — a creamy, tangy twist on classic mayo and one of my favorite ways to use kimchi! It’s a simple 10-minute recipe packed with flavor and good for the gut, thanks to naturally occurring probiotics!
This zesty sauce combines fermented Kimchi with the richness of a mayo base, while offering all the gut-goodness. It’s a versatile dipping sauce or spread — ideal for rice bowls, potstickers, French fries, or even as a creamy drizzle for roasted veggies.
Add this to your collection of homemade condiments, and if you’re a sauce girl like me, don’t miss my simple southwest sauce and hugely popular dry ranch seasoning mix, which can be used in a variety of ways!
This might be the easiest recipe I’ve ever posted. If you follow me on Instagram, I often share tips for preventing food waste. Recently, I needed a quick sauce or spread to go with dumplings, and after scouring my refrigerator for ideas, this kimchi mayonnaise recipe was born. Now, it’s on regular rotation in our house!
Kimchi is a Korean condiment made by fermenting vegetables. It’s tart, tangy, savory, and can be pretty spicy, depending on the brand. The ingredients typically include cabbage, carrots, onions, garlic, vinegar, and seasonings. It’s packed with flavor, making it what I call a one-and-done condiment. That means condiments like kimchi and salsa work for you instead of adding all those ingredients separately. Don’t limit yourself to just eating it on the side. Mix it into sauces, dressings, rice, noodles, and more!
Kimchi Mayonnaise Recipe
From start to finish, this simple homemade sauce takes about 10 minutes. Kimchi is a flavor bomb, and combined with the rich creamy mayonnaise, you’ll be surprised how two simple ingredients can create such a flavorful and delicious sauce. It can be used in a variety of ways, as a sauce, dressing, or dip. Your digestive tract will also thank you for the naturally occurring probiotics in the kimchi!
You can’t make kimchi mayonnaise without kimchi, and since it’s the main ingredient, the brand you choose matters. I’ve tried many brands over the years, and my favorite is Seoul Vegan Original Kimchi. I’m also a wimp when it comes to spice, so I appreciate that this brand offers a mild version. Use a brand of kimchi you enjoy eating for this recipe, or you won’t like the taste of the mayonnaise!
How to Make Kimchi Mayonnaise
The ingredients in my kimchi mayonnaise are simple. I provide swaps under “variations and ingredient substitutions” below.
- Kimchi. As mentioned above, start with a kimchi you enjoy eating on its own. There are dozens of varieties at the grocery store.
- Mayonnaise. This is a simple recipe, so ingredients matter. Use a mayonnaise you like for the best results. Duke’s mayonnaise is my favorite, and I think it’s perfect for this recipe.
Optional Ingredients
- Sesame oil. The mayonnaise is delicious as written above, but a touch of sesame oil and sweetener jazzes it up. The sesame oil adds a delightful nuttiness that I’m obsessed with. Add one drop at a time, stir, and taste. It has a strong flavor, and it’s easy to overdo.
- Sweetener. A little sweetness helps to balance out the bold flavors in this mayonnaise. I use a tiny bit of monk fruit, but you can use sugar or a sugar substitute of your choice. Start with 1/8 teaspoon, stir, and taste. Add more as needed.
- A tiny bit of sriracha and dark soy adds depth of flavor, and I like to garnish with toasted sesame seeds and scallions.
Again, these ingredients are not necessary, but sometimes it’s fun to jazz up the sauce.
 | Shelf Stable Kimchi Spicy Napa Cabbage Kimchi, Shelf Stable, Spicy Authentic Korean Fermented Cabbage, Pack of 8 |
This recipe is so simple that typing out instructions feels unnecessary, but here you go!
- Chop the kimchi into tiny pieces.
- Add the kimchi and mayonnaise to a bowl.
- Mix well, taste, and adjust the salt and pepper, and you’re done!
Note. If you prefer a smooth mayonnaise, skip chopping the kimchi. Add the ingredients to a small food processor and blend until smooth.
Helpful Tips & Substitutions
- Chopping the kimchi takes a few extra minutes, but depending on the brand, the pieces can be pretty large. This is a personal preference, but since we’re using this as a mayonnaise or a spread, I prefer to chop the pieces very small.
- If the kimchi mayonnaise has a lot of liquid, let some of it drain off as you scoop it out of the container. Excess liquid will make the mayonnaise too loose. Alternatively, to thin it out and drizzle it over a rice bowl, mix a little with some of the kimchi juice.
- There are many different brands of kimchi, and some include additional flavors like extra garlic and gochujang. Experimenting with different varieties can completely change the taste of the mayonnaise.
- To spice it up, add your favorite hot sauce, gochujang, or cayenne. Add grated garlic or ginger, cilantro, or fresh lime juice for an extra burst of flavor. A bit of Greek yogurt lightens it up and cuts through that heaviness of mayonnaise.
- Store in an airtight container in the refrigerator for 3-5 days. Sometimes, separation can occur, and this is normal. Just stir the mayonnaise well before using it.
Serving Suggestions
- Drizzle over rice bowls, roasted potatoes, and veggies.
- Use as a dipping sauce for egg rolls and dumplings.
- Spread on your rolls or bread for an extra pop of flavor.
- Serve with raw veggies for a fun twist on a dipping sauce.
- Mix into tuna salad and serve with cucumber slices or crackers.
- Toss with cooked noodles and veggies for the most delicious noodle salad!
If you’ve tried my kimchi mayonnaise recipe or any recipe on my site, please leave a comment below!
Kimchi Mayonnaise: Ultimate Gut-Friendly Sauce Recipe
Equipment
Ingredients
- 1 cup mayonnaise
- 1 cup kimchi
Instructions
- Chop the kimchi into tiny pieces.
- Add the kimchi and mayonnaise to a bowl.
- Mix well, taste, and adjust the salt and pepper.
Nutrition
Notes
- Sesame oil. The mayonnaise is delicious as written above, but a touch of sesame oil and sweetener jazzes it up. The sesame oil adds a delightful nuttiness that I'm obsessed with. Add one drop at a time, stir, and taste. It has a strong flavor, and it's easy to overdo.
- Sweetener. A little sweetness helps to balance out the bold flavors in this mayonnaise. I use a tiny bit of monk fruit, but you can use sugar or a sugar substitute of your choice. Start with 1/8 teaspoon, stir, and taste. Add more as needed.
- A tiny bit of sriracha and dark soy adds depth of flavor, and I like to garnish with toasted sesame seeds and scallions.
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