Kimchi Cream Cheese Spread

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 Time8

Cook Time2

Total Time10

Course: Condiment

Cuisine: American, Korean

Diet: Low Salt

Servings: tablespoons

Calories: 57kcal

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

For the Sweet and Sour Pepper Topping

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.

For the Cream Cheese Spread

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 one to two weeks or until you see signs of it going bad like mold, smell, etc.
This recipe yields approximately 1 cup spread.
Be sure to dice the kimchi fine enough that it will mix and spread easily once added to the cream cheese.
Also make sure it is drained from the brine so that extra liquid isn’t added to the cheese. That being said, if you like a thinner spread, you can adjust the amount of kimchi brine afterwards until it reaches your desired consistency.

Nutrition