Kimchi Mayonnaise: Simple Gut Friendly Recipe
I firmly believe a killer sauce can transform a dish, and this kimchi mayonnaise will blow your mind, especially if you’re already a kimchi fan. Fermented kimchi mixed with rich, savory mayonnaise is the creamy, tangy combo you never knew you needed. It’s one of my favorite ways to use kimchi!
This simple 10-minute recipe is packed with bold flavors and good for the gut, thanks to naturally occurring probiotics. It’s a versatile dipping sauce, ideal for rice bowls, potstickers, French fries, or even drizzled over roasted vegetables. We love it as a burger sauce!
Add this to your collection of homemade condiments, and if you’re a sauce girl like me, don’t miss my simple southwest sauce, my hugely popular dry ranch seasoning mix, which can be used in a variety of ways, and honey mustard with a twist.
This might be the easiest recipe I’ve ever posted. Recently, I wanted a quick sauce to go with dumplings, and after scouring my refrigerator for ideas, this kimchi mayonnaise recipe was born. Now, it’s a family favorite and on regular rotation in our house!
What exactly is kimchi? This classic Korean condiment is made by fermenting vegetables, creating a bold flavor that is tart, tangy, savory, and sometimes spicy, depending on the brand. Common ingredients include cabbage, carrots, onions, garlic, vinegar, and seasonings.
Kimchi is incredibly flavorful and versatile, so it is not just something to eat on the side. Stir it into sauces or dressings, mix it into rice or noodles, pile it onto burgers, or add it to grain bowls for a punch of flavor. The best part is that you do not need much to enjoy the gut health benefits. About a quarter cup a day is plenty.
Kimchi Mayonnaise Recipe
From start to finish, this takes about 10 minutes. You’ll be surprised by how two simple ingredients can create such a flavorful, delicious sauce that can be used in so many different ways!
Since kimchi is 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. Start with a kimchi you enjoy eating on its own. There are dozens of varieties at the grocery store. I recommend buying it from the refrigerator section, as it will have more beneficial gut bacteria. If you can’t find one you like locally, this one is pretty good.
- Mayonnaise. This is a simple recipe, so ingredients matter. Use a mayonnaise you like for the best results. This avocado oil mayonnaise is what I use in all of my recipes.
Optional Ingredients. These ingredients are not necessary, but sometimes it’s fun to jazz up the sauce.
Sesame oil. The mayonnaise is delicious as written above, but a touch of 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 typically use a small pinch of monk fruit sweetener.
A tiny bit of sriracha and dark soy adds depth of flavor, and I like to garnish with toasted sesame seeds and scallions.
How To Make Kimchi Mayonnaise
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!
Recommended For This Recipe
Avocado Oil Mayonnaise
This is the avocado mayonnaise that I use and recommend for this recipe. It has a subtle sweetness that works well in this kimchi mayonnaise recipe!
Helpful Tips & Substitutions
- For a smooth texture, skip chopping the kimchi. Simply add all the ingredients to a small food processor and blend until smooth.
- If you prefer less texture, chop the kimchi first. Depending on the brand, the pieces can be quite large. Since this works best as a mayonnaise or spread, I like to chop the kimchi very finely so it blends evenly into the sauce.
- Watch the liquid. If the kimchi has a lot of brine, let some of it drain off as you scoop it from the container. Too much liquid can make the mayonnaise runny. On the other hand, if you want a thinner, drizzle-style sauce for rice bowls, stir in a small splash of kimchi juice.
- Customize the flavor. Add hot sauce, gochujang, or cayenne for extra heat. Grated garlic or ginger, cilantro, or a squeeze of fresh lime juice can add brightness. A spoonful of Greek yogurt also lightens the mayo and balances the richness.
- Storage tips. Store the kimchi mayonnaise in an airtight container in the refrigerator for 3 to 5 days. Some separation may occur, which is completely normal. Just give it a good stir before using.
Serving Suggestions
- Drizzle over rice bowls, roasted potatoes, and veggies.
- Use as a dipping sauce for egg rolls and dumplings.
- Add some protein and eat it as a dip or fill lettuce cups.
- Mix into tuna salad or egg salad and serve with cucumber slices or crackers.
- Mix with cooked and cooled pasta for a twist on pasta salad.
If you’ve tried my kimchi mayonnaise recipe or any recipe on my site, please leave a comment below! It means so much ♥
Kimchi Mayonnaise: Simple Gut Friendly 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.
