Creamy and spicy kimchi mayo made with mayonnaise and tangy kimchi. The perfect dipping sauce for fries, burgers and all your favorite dishes!
I’m a massive fan of spicy food and strong flavors, so I add kimchi to everything! This kimchi mayo is perfect to add a zesty twist to all comfort foods, like burgers, hot dogs, fries or mac and cheese. It's the new comfort food of condiments, perfect for dipping, spreading, and drizzling!
Made with just a few ingredients, this Korean-inspired mayo has the right amount of tangy, spice, and creaminess. Combining napa cabbage kimchi and creamy mayo, this kimchi mayonnaise is bursting with flavor! You can whip up this easy dipping sauce in under a minute, taking regular mayo to the next level!
Looking for more Korean recipes? This kimchi mayonnaise goes perfectly with my famous Kimchi Burger, drizzled over Kimchi Fries or Kimchi Hot Dog or as a dressing for Kimchi Coleslaw. You can also use it for Gilgeori Toast or for the viral Korean Corn Dogs.
Ingredient round-up
- Mayonnaise - You can use any regular mayo as your main ingredient. I recommend using Kewpie mayonnaise, but you can also make your own mayo.
- Kimchi – I recommend using Homemade Cabbage Kimchi, but you can also use store bought. Kimchi brine adds that perfect zing to the mayo, and using old kimchi makes the flavor stronger.
- Gochugaru Flakes - Korean chili peppers flakes add just the right amount of spice to the mayo. You can also add gochujang for a spicier kick.
Substitutes & Variations
- Adjust the Spice: Add a teaspoon of gochujang or a sprinkle of cayenne pepper powder for an extra spicy kick.
- Ginger & Garlic Kick: Add a teaspoon of ginger puree or a pinch of crushed garlic for more depth. A hint of onion powder or garlic powder works wonders too!
- Cilantro: Add freshness to the Korean spicy mayo by adding some cilantro into the mix. You can also use any other herbs based on your personal preference.
How to make Kimchi Mayo at home
- Squeeze the juice out of kimchi, then add to a food processor with mayonnaise and gochugru flakes.
- Blend until lump free and creamy.
- Transfer to a clean glass jar and store in an airtight container in the fridge. This mayo will last for 2-3 days.
Expert Tips & Tricks
- Balancing Flavors - If your mayo feels too tangy, add a touch of sesame oil for a nutty balance or a little hot sauce for that extra kick.
- Extra Garnish - Top with sesame seeds for added texture and flavor.
- Storing Leftovers - Keep your kimchi mayonnaise fresh by storing it in an airtight container in the fridge. It’s best used within 2-3 days, as it can split if left too long.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
2 minute Spicy Korean Kimchi Mayo (김치마요)
Ingredients
- ½ cup mayonnaise
- ½ cup kimchi with juice
- ½ teaspoon gochugaru flakes
Optional
- 1 teaspoon gochujang for extra spice
Instructions
- Drain excess juice out of the kimchi.
- Add all the ingredients to a blender, then process until creamy and lump free.
- Transfer to a clean glass or airtight container and store in the fridge for 2-3 days.
Laufey R. says
Everyone needs to make this and keep it in their fridge for daily use. It is just better than other sauces and goes well with everything. Unless you dislike kimchi... Then you need to reevaluate your life man.
Hanelore Dumitrache says
Hahaaa I whole-heartedly support this claim :)))