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Introduction
Kimchi, Korea's iconic fermented vegetable dish, has captivated the world with its bold, funky flavors and remarkable health benefits. This Healthy Kimchi Mayo Sauce pays homage to that culinary tradition while putting a creamy, modern twist on the classic. Tracing its roots back centuries, kimchi was traditionally buried in earthenware jars to ferment over the harsh Korean winters, ensuring a steady supply of nutrient-dense, vitamin-rich foods. Today, kimchi remains a staple in Korean households and has gained global popularity for its unique flavors and gut-friendly probiotics.
Ingredients
• 1 cup napa cabbage kimchi, finely chopped (use a high-quality, authentic Korean brand)
• 3/4 cup mayonnaise (preferably a neutral-flavored brand)
• 2 tablespoons rice vinegar
• 2 teaspoons gochugaru (Korean red chili pepper flakes)
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine sea salt
Step 1:
Finely chop the napa cabbage kimchi until you have 1 cup.
Step 2:
In a mixing bowl, combine the chopped kimchi, mayonnaise, rice vinegar, gochugaru, toasted sesame oil, granulated sugar, garlic powder, ground ginger, and sea salt.
Step 3:
Using a whisk or fork, mix the ingredients together until fully incorporated and smooth.
Step 4:
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Q: Can I use a different type of cabbage kimchi?
A: While napa cabbage kimchi is traditional, you can substitute other varieties like radish, cucumber, or baechu (regular cabbage) kimchi. The flavor profile will vary slightly.
Q: Is this sauce spicy?
A: The sauce has a moderate level of heat from the gochugaru (Korean red chili pepper flakes). The amount can be adjusted to your preferred spice level.
Q: How long does kimchi mayo sauce last?
A: Properly stored in an airtight container in the refrigerator, the sauce will keep for up to 5 days.
• Substitute vegan mayonnaise for a plant-based version.
• For a spicier sauce, increase the amount of gochugaru or add a few drops of gochujang (Korean fermented chili paste).
• Refrigerate the sauce for at least 30 minutes before serving to allow flavors to meld.
• This recipe is gluten-free, but check kimchi and mayonnaise labels if necessary.
• For a thicker, creamier texture, use part Greek yogurt instead of mayonnaise.
Serve the kimchi mayo sauce as a condiment for burgers, sandwiches, wraps, or as a dip for fresh veggies or fries.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Prepare the sauce up to a day in advance to allow the flavors to develop even further.
- Use high-quality, authentic Korean kimchi for the best flavor.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.
- For a smoother texture, blend the ingredients using an immersion blender or food processor.
For a vegan version, substitute vegan mayonnaise. For a creamier texture, use part Greek yogurt instead of mayonnaise.
This kimchi mayo sauce pairs well with Korean fried chicken, beef bulgogi, or as a topping for bibimbap. Serve with a refreshing Korean beer or a crisp white wine.
This sauce can be enjoyed year-round, but the flavors may be most refreshing in the spring or summer.
This recipe contains eggs (from the mayonnaise) and sesame (from the sesame oil). It is gluten-free, but check labels for kimchi and mayonnaise to confirm.
