Kimchi Aioli (Kimchi Mayo Recipe)

Homemade Kimchi Mayo is a vibrant and tangy twist on the classic condiment, elevating any dish to new heights. This kimchi aioli combines the rich, savory flavors of spicy fermented cabbage or radish with the creamy texture of mayonnaise, creating a mouth-watering addition to burgers, sandwiches, fries, and more.

If you enjoy creamy, spicy flavors, check out my gochujang mayo and my homemade yuzu aioli!

Mayonnaise: this is a key ingredient in this recipe and adds a creamy texture to your kimchi mayonnaise. Make sure to use high-quality mayo, like Kewpie, for best results.

Kimchi: a staple in Korean cuisine, kimchi adds a tangy and spicy kick to this dish - I've made it with both cabbage kimchi and Korean radish kimchi.

Garlic: this provides a savory and aromatic element to the recipe, though you can leave it out if desired.

Fresh Lime Juice: optional, but adds a bright and citrusy flavor to balance out the spiciness of the kimchi. Make sure to roll the lime before slicing to release the juices.

Honey: provides a touch of sweetness to the dish and helps balance out the flavors, though you could substitute it with brown rice syrup or agave syrup.

Sesame Oil: adds a nutty and toasty flavor to the dish. Sesame oil also acts as an emulsifier to help combine all the ingredients.

Red Pepper Flakes: while this may be optional, it adds an extra kick of spice to the dish; adjust the amount according to your taste preferences, or substitute gochugaru in equal amounts.

See recipe card for exact ingredients and quantities.

Preparing the garlic is an important step in this recipe as it helps bring out its full flavor. Here's how to properly prep and mince fresh garlic cloves:

• Peel the garlic cloves by gently pressing on them with the flat side of a knife and removing the skin.
• Lay the cloves flat on a cutting board and place your non-dominant hand flat over them.
• With your dominant hand, lay the blade of a chef's knife flat against the cutting board, then use your other hand to press down onto the blade until you hear a slight crunch or pop.
• Slice each clove in half and remove th egreen stem inside, if prsent (the stems make the garlic taste morr bitter).
• Cut the now crushed garlic into small pieces using a rocking motion with the knife, or if the cloves are small, add them directly to the food processor.

Step 1) Place the roughly-chopped kimchi and garlic cloves into the bowl of your food processor. Pulse it all several times until the kimchi is very finely chopped and the garlic is completely minced, for around 1 minute (image 1).

For an extra smooth aioli, before adding in the rest of the ingredients, you can scrape this mixture through a fine-mesh sieve to remove any remaining kimchi bits, and then return it to the bowl of the processor.

• Low-Sodium - to reduce the sodium in this recipe, you can use low-sodium mayonnaise and leave out any added salt (or replace it with potassium salt, if used).
• Extra Spicy Aioli - to make your aioli extra spicy, add in a few red pepper flakes or a dash of your favorite brand of gochujang.
• Vegan - you can easily make this recipe vegan by using plant-based mayonnaise instead of traditional mayo. The rest of the ingredients are already vegan-friendly, as long as you use kimchi without shrimp.

See this easy homemade yuzu aioli for another homemade Korean mayo!

This aioli will stay good in the fridge for up to 10 days if kept cool enough, so it’s great to make it in advance or enjoy it throughout the week. Do not freeze it.