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5
from 1 vote
Kimchi Cream Cheese Spread
This kimchi cream cheese spread recipe gives you one more excuse to incorporate more kimchi goodness into your meals. It’s topped with a delicious sweet and sour bell pepper topping.
Prep Time
8
minutes
mins
Cook Time
2
minutes
mins
Total Time
10
minutes
mins
Course:
Condiment
Cuisine:
American, Korean
Diet:
Low Salt
Servings:
16
tablespoons
Calories:
57
kcal
Author:
Joss Dyckson
Ingredients
For the Sweet and Sour Pepper Topping:
2
tablespoons
red bell pepper
diced
2
tablespoons
green bell pepper
diced
2
tablespoons
sugar
2
tablespoons
apple cider vinegar
For the Cream Cheese Spread:
8
ounces
cream cheese
softened
½
cup
kimchi
diced
1
tablespoon
kimchi brine
the liquid in the kimchi jar
1
teaspoon
soy sauce
1
teaspoon
Gochujang
US Customary
-
Metric
Instructions
Add the peppers, sugar and vinegar to a small saucepan. Bring to a boil over medium heat.
Cook until thickened, about 2 minutes. Remove from heat and let cool.
Combine the cream cheese, kimchi, kimchi brine, soy sauce and gochujang in a medium bowl. Transfer to a small container that has a lid.
Top the spread with the sweet & sour pepper topping.
Serve immediately or cover and refrigerate for later. You can use it as a spread for toast, crackers, sandwiches, bagels, etc.
Notes
You can refrigerate the kimchi spread for up to two weeks or until you see signs of it going bad like mold, smell, etc.
This recipe yields approximately 1 cup spread.
Nutrition
Calories:
57
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
66
mg
|
Potassium:
27
mg
|
Fiber:
0.05
g
|
Sugar:
2
g
|
Vitamin A:
232
IU
|
Vitamin C:
2
mg
|
Calcium:
14
mg
|
Iron:
0.04
mg