Easy Kimchi Mayo Recipe (From Scratch)

Kimchi Mayo is a delicious condiment that combines the spicy, fermented goodness of kimchi with the creamy comfort of mayonnaise. It will take your sandwiches, wraps, fries, and even grilled meats to a whole new level. The mayo is made from scratch too, making it a very nutrient-dense sauce or dip to have on hand.

Pin

What Makes This Recipe So Good?

Kimchi mayo isn’t just delicious, it boasts some awesome health benefits too. It’s rich in vitamins A, D, E, K, and B vitamins with thanks to the egg yolk, in addition to being an excellent source of choline, which supports liver and brain function as well as supporting heart and nervous system health. Additionally, the yolk is where we find the iron and zinc that eggs contain.

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

Ingredients – What You’ll Need To Make Kimchi Mayo

Traditional kimchi can be found in Asian grocery stores or some local supermarkets. You can also use your own kimchi in this recipe if, like me, you frequently make a big batch at home and have plenty to spare. Just make sure the one you buy has enough brine in the jar because you’ll need some of it for this recipe.

Pin

• Egg yolk – Bursting with nutrients, this also adds a richness to the mayo and acts as an emulsifier that helps the oil and brine mix together perfectly.
• Dijon mustard – Adds a touch of flavour but also helps to emulsify.
• Apple cider vinegar – This adds flavour too, 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 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.
• Sea salt – This is also acting as a preservative and helps to enhance the other ingredients.

This mayo can be used as soon as it’s made or stored in the fridge for a day or two allowing the flavours to intensify. Try it as a dipping sauce on meat or veggie platters, use it as a spread or even a kimchi mayo sauce. Add a little extra brine at the end and stir through to thin it out slightly if using it this way.

How To Make Kimchi Mayo From Scratch

Kimchi mayo is a versatile, probiotic-rich condiment that adds an abundance of flavor to anything it touches. Like sriracha mayo, this is a spicy, creamy sauce – though there are also delicious tangy hints with some mildly sour notes that are often present in fermented vegetables. 

Pin

Pin

Pin

Pin

1. Start by making the mayo – add the room temperature egg yolk, kimchi brine, apple cider vinegar, Dijon mustard, salt, and a tablespoon of oil to a jug. Place the stick blender right over the egg yolk and press it down so it’s firmly on the base of the jug. Blend for 20 seconds or until you see the mix starts to thicken.
2. Continue drizzling in the olive oil a tablespoon at a time until it’s all used, and the mayo is thickened.
3. Add in the kimchi and blend to break it down completely (about 10-20 seconds).
4. Pour in a small bowl for serving or store in a jar in the fridge for up to 2 weeks.

The mixture needs constant contact with the blade to emulsify and become thick. This is why it’s especially important for the hand mixer to be pressed to the bottom of the jug in those first 20 seconds. Doing this will ensure you have success every time and don’t end up with a split mayonnaise.

Pin

Substitutions And Variations

Feeling adventurous? For an even spicier mayo add in a good squeeze (or more!) of sriracha. It will add both flavour and more heat that will give your mayo a zesty twist.

Introduce a little sweetness to balance out the chilli by adding in ¼ a teaspoon of brown sugar.

Tips For Success With This Recipe

Avoid a split, runny mayo by following these steps:

• Start with all ingredients at room temperature. Cold ingredients can cause the oil to solidify and not emulsify properly, leading to a split mayo.
• Don’t add the oil all at once! While you can have success doing it this way at times, in my experience this is usually the cause of the mayo splitting and going runny. Just add one tablespoon of oil at a time.
• Make sure your stick blender is firmly on the bottom of the jug and in contact with all the ingredients in the first 20 seconds of blending. This will ensure it thickens as expected.
• Don’t move the blender up and down through the mix vigorously, it must be done gently so the mix is not over aerated, which can also cause splitting.

Taste your kimchi before adding it to the mayo, as the level of spice will vary across brands. You can then adjust this recipe to your taste based on personal preference. If the kimchi is not very spicy, add ¼ of a teaspoon of chilli powder (or gochugaru) to the mayo while blending.

If you’re after a delicious sauce with a gentler heat and you find your kimchi to be very spicy, use less of it when blending the mayo together.

Storing/Freezing/Make Ahead

Store your kimchi mayo in an airtight container, preferably a glass jar, in the fridge for up to two weeks.

While delicious as soon as it’s made, this spicy mayo is even better the next day. The ingredients have had time to meld together giving you a good kick of kimchi flavour with every dollop.

Pin

FAQ

More Ideas For Condiments And Sauces

• Miso Tahini Dressing With Ginger
• Chimichurri Sauce
• Pumpkin Hummus
• Truffle Salt

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!

Pin This Recipe For Later

Pin