Easy Kimchi Mayo Recipe (From Scratch)

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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.

A small jar of kimchi mayo is sitting on a small wooden board held by a white hand. A bowl of kimchi is beside it.Pin

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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.

All the ingredients needed to make Kimchi Mayo are laid out across a table in various small bowls.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. 

  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.

Vegetable waffles topped with kimchi mayo are stacked on a green and white floral plate.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.

A small blue bowl sitting on a white table is filled with a light orange kimchi mayo.Pin

FAQ

Can I use store bought mayo?

Yes, store bought will work just fine in this recipe. Simply add ½ cup to a blender with the kimchi and continue on with the recipe.

What does kimchi mayo taste like?

Just like a creamy, spicy, and garlicky 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?

It can be. A bought kimchi will almost always be quite 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.

More Ideas For Condiments And Sauces

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!

A small jar of kimchi mayo is being held by a white hand.Pin

Easy Kimchi Mayo Recipe (From Scratch)

This Kimchi Mayo is whipped, fluffy, and has a hint of spice. It's the perfect condiment to dollop on veggie fritters, spread on sandwiches or to serve with fries (recipe makes half a cup).
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Course: Dips, Sauces
Cuisine: Korean, Modern
Keyword: Condiment
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 people
Calories: 170kcal

Equipment

Ingredients

  • 1 egg yolk (at room temperature)
  • 2 tsp kimchi brine
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch of salt
  • ½ cup very light tasting extra virgin olive oil
  • ¼ cup kimchi

Instructions

  • 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 (see note 1). 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.
  • Continue drizzling in the olive oil a tablespoon at a time until it's all used, and the mayo is thickened.
  • Add in the kimchi and blend to break it down completely(about 10-15 seconds).
  • Pour the kimchi mayo into a small bowl for serving, or store it in a jar/airtight container in the fridge for up to 2 weeks.

Video

Notes

Note 1: Use the jug that came with your stick blender. Or one that the blender fits in snuggly. This helps ensure everything blends together evenly.
Note 2: Start with all ingredients at room temperature. Cold ingredients can cause the oil to solidify and not emulsify properly, leading to a split and runny mayo.
Note 3: 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 main cause of the mayo splitting and going runny. Just add one tablespoon of oil at a time.
Note 4: 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 emulsifies (thickens) as expected.
Note 5: 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.
Note 6: Using a light flavoured olive oil is important or the kimchi flavour won’t shine through.

Nutrition

Serving: 20g | Calories: 170kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 43mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.4mg

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Gabby Campbell

Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY

10 Comments

  1. 5 stars
    The combination of the tangy kimchi and creamy mayo is absolutely delicious. I loved that it was quick and simple to make from scratch too!

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