Use this flavorful kimchi mayo to elevate your favorite dishes with a hit of spicy, umami flavor! Two different options for preparing this recipe allow for varying levels of convenience, depending on how much time you have to make it.
Option #1 is quick and easy and gives you delicious mayo in a flash.
Option #2 is a more do-it-yourself approach and allows the freedom to adjust individual ingredients to suit your taste. This one is my favorite.
Either way, this homemade kimchi mayo recipe is sure to add an extra dimension of flavor to any dish such as my kimchi fish tacos or kimchi deviled eggs.
Jump to:
Option #1 Quick Kimchi Mayo
Ingredients
You only need 2 ingredients for this quick mayo:
- mayo - I like to use a thick mayo since we're adding ingredients to it and that can thin it out.
- kimchi - Either you can buy a jar of kimchi from the grocery store or make your own kimchi from scratch.
*Check recipe card for ingredient amounts.
How to Make it
Option #1 yields approximately 1 ⅔ cups mayo (26 tablespoons).
Step 1: Add the ingredients to a blender or food processor.
Step 2: Blend until smooth.
Step 3: Transfer to a jar or squeeze bottle.
Step 4: Serve!
Option #2 Kimchi Mayo From Scratch
With this option we are making the mayo from scratch instead of using prepared mayo. It yields approximately 1 cup mayo (16 tablespoons).
Ingredients
- kimchi brine - The kimchi brine is simply the liquid in the jar of kimchi and it has a huge amount of flavor. Drain the liquid from the jar and reserve the kimchi for another use.
- Dijon mustard - I like to use the smooth Dijon mustard for this recipe instead of the whole-grain to keep the mayo nice and smooth.
- lime juice - I recommend using freshly squeezed lime juice.
- canola oil - Canola has a neutral flavor and light texture which is perfect for homemade mayo.
*Check recipe card for full ingredients and amounts.
Chef's Note: Add diced chili peppers to turn up the heat, or additional lime juice for a more zesty taste. After about a day, the ingredients will marinate further and add even more depth to the flavor.
How to Make it
Step 1: Add the egg yolks, mustard and lime juice to a medium bowl. Whisk until combined.
Step 2: Add a small amount of the canola oil while whisking constantly, until completely combined. Continue adding small amounts of the oil, completely combining each time, until the mixture thickens.
Pro Tip: Be patient and add the oil very slowly so that the mayo doesn’t split.
Step 3: When the mayo becomes thick and spoon-able, you know it’s ready. Mix in the kimchi brine. Season with the sugar and salt.
Step 4: Transfer to a glass jar, airtight container or squeeze bottle.
Serving Suggestions
- This mayo makes an excellent topping for many Korean dishes, including beef bulgogi or bibimbap and rice bowls.
- It can be used in place of regular mayo for most dishes like sandwiches, wraps and burgers.
- Use it as a dipping sauce for kimchi French fries and chicken fingers!
- Try it in this delicious kimchi potato salad.
- Make your next dish a fusion favorite by adding this Korean-style mayo.
Recipe FAQs
Your freshly made Asian mayo should last up to 2 weeks in the refrigerator, so it is perfect to make ahead and reach for throughout the week any time you want to add the tangy flavor of kimchi to your meal.
Kimchi mayonnaise isn't normally vegan because mayo contains eggs and kimchi can contain seafood. However, you can find vegan mayo and kimchi brands on the market.
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📋Recipe
Flavorful Kimchi Mayo
Ingredients
Option #1 Quick Kimchi Mayo:
- 1 cup mayo
- ½ cup kimchi - with the brine
Option #2 Kimchi Mayo From Scratch:
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons lime juice
- 1 cup canola oil - approximately, will depend on desired thickness
- 2 ½ tablespoons kimchi brine
- ½ teaspoon sugar
- salt - to taste
Instructions
Option #1 Quick Kimchi Mayo:
- Add the ingredients to a blender or food processor.
- Blend until smooth.
- Transfer to a glass jar, airtight container or squeeze bottle.
Option #2 Kimchi Mayo From Scratch:
- Add egg yolks, mustard and lime juice to a medium bowl. Whisk until combined.
- Add a small amount of the canola oil while whisking constantly, until completely combined. Continue adding small amounts of the oil, completely combining each time, until the mixture thickens. Be patient and add the oil very slowly so that it doesn’t split.
- When the mayo becomes thick and spoonable, you know it’s ready. Mix in the kimchi brine. Season with the sugar and salt.
- Transfer to a glass jar, airtight container or squeeze bottle.
Notes
- Nutrition information is for option #2 (from scratch) per tablespoon.
- Option #1 yields approximately 1 ⅔ cups mayo (26 tablespoons).
- Option #2 yields approximately 1 cup mayo (16 tablespoons).
- Keep the mayo refrigerated for up to two weeks.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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