Kimchi Mayo | From Scratch

Kimchi mayo made from scratch is the condiment you didn’t know you needed. It’s a great way to use up some of the brine leftover in your kimchi jar too. The result is a whipped and fluffy mayo with a hint of garlic flavour. It’s perfect to dollop on veggie fritters, serve with fries or even to use as a spread on sandwiches.

Vegetable fritters with kimchi mayoPin

Health benefits of kimchi mayo

You don’t tend to think of your condiments as having nutritional value. However, they can be heavy hitters on the nutrient front. This simple mayonnaise is the perfect example.

It contains egg yolk, which is rich in vitamins A, D, E, K, and B vitamins. It’s also an excellent source of choline (1), which supports liver and brain function as well as supporting heart and nervous system health (2). Additionally, the yolk is where we find the iron and zinc that eggs contain (1).

Then we have the extra virgin olive oil, well-known for its anti-inflammatory and antioxidant activities (3). And of course the kimchi and its brine, which provide us with a gut full of beneficial probiotic bacteria with every bite.

Kimchi mayo ingredients

There are really only a couple of additions to your standard mayo here. The kimchi, and kimchi brine. I have also taken out the garlic often used in mayonnaise recipes, because there was more than enough in the kimchi. I’ve used my homemade kimchi here, but store bought is also fine if that’s what you have. Just make sure there is plenty of brine in the jar. You’ll need a couple of tablespoons of it for this recipe.

Kimchi mayo ingredientsPin
  • Egg yolk – Bursting with nutrients, this also adds a richness to the mayo and acts as an emulsifier. This helps the oil and water components mix together perfectly.
  • Dijon mustard – Adds a touch of flavour but also helps to emulsify and stop the mayo splitting.
  • Apple cider vinegar – Again this adds flavour, but also helps to stabilise. The inclusion of vinegar ensures the mayo doesn’t go rancid too quickly thereby helping to preserve it.
  • Kimchi and Kimchi brine – Flavour! These are absolutely all about the flavour however, they also add beneficial probiotic bacteria. The joy of including fermented foods in meals.
  • Light extra virgin olive oil – adds an abundance of antioxidants and heart healthy fats. It’s important to use a light variety of extra virgin olive oil though. This will ensure the flavour of the oil doesn’t overpower the kimchi, as would happen with more robust olive oils that are known for their bitter, peppery tastes. I used Cobram Estate Light Flavour oil in mine.
  • Salt – This is also acting as a preservative and helps to enhance the other ingredients.

This mayo is absolutely delicious as soon as it’s made and can be served straight away. I have found though, that it’s even better the next day, as the ingredients have had time to meld together.

How to make this kimchi mayo

This really is very simple, but you must take your time. All you need is a stick blender, your ingredients, and a bit of patience. Most of that will be required when adding the oil. It needs to be added a drizzle (about half to one teaspoon) at a time initially until you see the mayo start to thicken slightly. Once that happens you can be a little more generous with those drizzles.

  • Add the room temperature egg yolk, kimchi and kimchi brine to a jug. Blend on high with a stick blender until the kimchi is completely broken down. Mine was all but a liquid.
  • Add the mustard, salt, and apple cider vinegar then blend again.
  • Start drizzling in the olive oil a tiny bit at a time. Initially this will be 1/2 to 1 tsp each pour. Once the mixture starts to thicken slightly, you can add the olive oil in more generous amounts until it’s all used. By this time, the mayonnaise should look whipped and fluffy.
  • Chill in the fridge for about 10-15 minutes before serving, which will give it a mousse like consistency.
  • IMPORTANT – Keep the stick blender on from start to finish as much as you can in this process. If you need to stop briefly on occasion it won’t be an issue but overall – working that oil in slowly with a constantly moving blade will ensure the mixture doesn’t split.
  • Store in a jar in the fridge for up to 5 days

If you have a small blender you could use that instead of a stick blender. I have a Thermomix and find it’s just too large for a small volume of ingredients like this.

Kimchi mayo in a small bowlPin

FAQ

What does kimchi mayo taste like?

This version tastes like a creamy kimchi. It has a hint of garlic flavour, and is more of a whipped, fluffy texture than regular mayo.

What does kimchi mayo go on?

Just about everything! It’s great on vegetable fritters, savoury waffles or pancakes, as a dip for fries, or even a spread on sandwiches.

Is kimchi mayo like spicy mayo?

That will depend on the level of spice in the kimchi you’re using. A bought kimchi will almost always be spicy, which will transfer to the mayo. If you’ve made your own kimchi and reduced the volume of chilli, the mayo will be less spicy.

Watch How To Make This Recipe

Chips with kimchi mayoPin

Kimchi Mayo (from scratch)

This kimchi mayo is whipped, fluffy, and has a hint of garlic. It's the perfect condiment to dollop on veggie fritters or serve with fries. Recipe video is above!
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Course: Dips, Sauces
Cuisine: Modern
Keyword: Condiment
Prep Time: 5 minutes
Blending time: 10 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 92kcal

Equipment

  • 1 Stick blender

Ingredients

  • 1 egg yolk (at room temperature)
  • 1/2 cup very light tasting extra virgin olive oil (I used Cobram Light Flavour)
  • 1/4 cup kimchi
  • 2 Tbsp kimchi brine
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch of salt

Instructions

  • Add the room temperature egg yolk, kimchi and kimchi brine to a jug. Blend on high with a stick blender until the kimchi is completely broken down. Mine was all but a liquid.
  • Add the mustard, salt, and apple cider vinegar then blend again.
  • Start drizzling in the olive oil a tiny bit at a time and keep blending as you do. Initially this will be 1/2 to 1 tsp each pour. Once the mixture starts to thicken slightly, you can add the olive oil in more generous amounts until it’s all used. By this time, the mayonnaise should look whipped and fluffy.
  • Chill in the fridge for about 10-15 minutes before serving, which will give it a mousse like consistency.
  • Store in a jar in the fridge for up to 5 days.

Notes

IMPORTANT – Keep the stick blender on from start to finish as much as you can in this process. If you need to stop briefly on occasion it won’t be an issue but overall – working that oil in slowly with a constantly moving blade will ensure the mixture doesn’t split.

Nutrition

Serving: 20g | Calories: 92kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 6mg | Potassium: 7mg | Fiber: 0.03g | Sugar: 0.03g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg

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Kimchi mayo served on vegetable fritters with extra mayo and kimchi on the sidePin

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