Kimchi Mayo: Your New Secret Sauce

If you’re looking to instantly elevate your sandwich game, add a punch of flavor to your bowls, or find the ultimate drizzle sauce for, well, everything—you’ve officially arrived.

This Kimchi Mayo is the ultimate condiment crossover. It takes the rich, creamy comfort of a classic mayonnaise and infuses it with the bold, tangy, spicy, and deeply savory punch of kimchi. It’s slightly sweet, beautifully vibrant, and takes less than five minutes to whip up. Once you keep a jar of this in your fridge, regular mayo just won't cut it anymore.

How to Make Kimchi Mayo (Step-by-Step)

Making this creamy, spicy, and slightly sweet condiment is incredibly easy. You have two ways to make it: the Immersion Blender Method (the absolute easiest way to emulsify a fresh egg) or the Chopped & Whisked Method (if you want to use standard store-bought mayo as your base, or if you prefer making mayo by hand).

Method 1: The Blender Magic (Fastest & Creamiest)

This method creates a flawless emulsion from scratch in under two minutes.

1. Layer the Ingredients: In a tall, narrow jar or beaker (the one that usually comes with your immersion blender), add the ingredients in this exact order: 1 egg, 150ml neutral oil, 2 tbsp kimchi brine, 1 tbsp sugar, and 1/2 tsp salt. Finally, drop in the chopped kimchi
2. The Emulsion Trick: Place your immersion blender firmly at the very bottom of the jar, covering the egg yolk. Turn it on high speed and do not move it for about 10 to 15 seconds. You will see a thick, white-and-orange mayo start to form at the bottom.

3. Pull and Blend: Slowly tilt and lift the blender upward to pull the remaining oil down into the mixture. Blend until everything is completely smooth, creamy, and beautifully orange.

Method 2: The Quick Whisk (Using Store-Bought Mayo)

Note for the blog post: If your readers are hesitant about using a raw egg, give them this quick alternative!

1. Finely Mince: Mince the 80g of kimchi as finely as possible (or pulse it in a mini food processor) until it forms a paste-like consistency.

2. Combine: In a medium bowl, skip the raw egg and neutral oil, and start with 2/3 cup of your favorite store-bought mayonnaise.

3. Whisk it Up: Add the minced kimchi, 2 tbsp kimchi brine, 1 tbsp sugar, and 1/2 tsp salt to the mayo. Whisk vigorously until the sugar is fully dissolved and the mixture is uniform.

💡 Pro-Tips for the Perfect Kimchi Mayo

Let it Rest: While you can eat this immediately, letting it sit in the fridge for at least 30 minutes allows the sugar to dissolve completely and the kimchi flavors to fully marry into the oil.

The Right Oil Matters: Stick to neutral-flavored oils like canola, grapeseed, sunflower, or avocado oil. Avoid extra virgin olive oil, as its strong flavor will overpower the kimchi and can turn bitter when blended.