Easy Kimchi Aioli (Kimchi Mayo Recipe)

Easy Kimchi Aioli (Kimchi Mayo Recipe)

This kimchi aioli recipe 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.

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Cuisine: Korean

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 100kcal

Author: Max

Equipment

1 Food Processor

Ingredients

½ cup mayonnaise (115g)
¼ cup kimchi, roughly chopped (50g)
1 large clove 6g garlic, sliced
1 to 2 teaspoons fresh lime juice
½ to 1 teaspoon honey
½ teaspoon sesame oil
¼ teaspoon red pepper flakes optional
½ teaspoon salt or to taste

Instructions

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.
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.
Add in the mayonnaise, lime juice, sesame oil, honey, red pepper flakes if using, and salt to the food processor.
Blend the mixture until everything is well combined and the texture is smooth. This should take about 30 seconds to 1 minute. Scrape down the sides of the bowl as needed to ensure all the ingredients are incorporated.
Taste the aioli and adjust the seasoning if necessary. If you prefer a little more heat, feel free to add or add more red pepper flakes.
Once you're happy with the flavor and consistency, transfer the aioli to a container and refrigerate it for at least 30 minutes before serving. This chill time helps the flavors to intensify and the aioli to firm up to the perfect consistency.

Notes

Kimchi Juice: If your kimchi is particularly juicy, you also might want to drain it slightly before adding it to the food processor to prevent making a runny aioli.

Nutrition