Whip up this quick kimchi aioli recipe in just 5 minutes! The kimchi-infused sauce combines all the tangy, spicy flavors of classic kimchi blended into a creamy homemade aioli. It tastes so good – you’ll want to pair it with everything!
If you love the taste kimchi, don’t miss out on vegetarian kimchi jjigae or Korean low carb ramen.
What is Kimchi Aioli?
I always joke that my true love isn’t the food itself but the sauce I pair it with. And there is some truth to it because I could put this aioli on just about everything.
It combines tangy, fermented Korean kimchi and a velvety homemade aioli made of raw egg yolks, fresh garlic, and oil to create an irresistibly delicious sauce that will add a tangy, spicy kick to whatever you serve it with.
What is Kimchi Aioli Made of?
- Egg Yolks: Blend creamy egg yolks with garlic cloves and oil to create a smooth aioli base.
- Garlic: I use two fresh garlic cloves, but measure with your heart.
- Rice Vinegar: Rice vinegar cuts through the creaminess of the sauce. However, if the kimchi has a strong vinegar flavor, leave it out or substitute fresh lemon juice or apple cider vinegar.
- Mustard: Dijon mustard adds a creaminess to the sauce and keeps the aioli from breaking.
- Kimchi: Kimchi isn’t just a side dish for Banchan. It’s often the main ingredient for recipes. When using it, make sure it’s properly fermented and aged—the older, the better! Don’t shy away from adding a bit of kimchi juice. I usually add a teaspoon, but you can add more if you want. Also, be mindful that some store-bought kimchi may contain fish sauce, oyster paste, or shrimp paste, so check the ingredients if you have allergies.
- Oil: You will need a neutral oil such as avocado or canola. You can use extra virgin olive oil, but it will alter the color of the aioli.
- Spices: If you aren’t making kimchi from scratch, I recommend tasting the aioli and adding salt (or fish sauce) and gochugaru as needed. I typically include a half teaspoon of salt and 1-2 teaspoons of gochugaru when I make it for my family.
Additions and Substitutions
- Can I make the aioli with mayonnaise? Skip making homemade aioli and use mayonnaise instead. Combine the ingredients for the aioli in a bowl, then stir in one cup of high-quality mayonnaise; I recommend Duke’s or Hellman’s.
- Consider adding honey, brown sugar, or a sugar-free alternative like monk fruit to the sauce if you find it too spicy or prefer something sweeter.
Tools Used to Make This Recipe
Use an immersion blender, food processor, or high-speed blender to make the creamy kimchi aioli. However, I highly recommend using an immersion blender when making salad dressing or sauces that require emulsification.
Use the tall cup provided with the immersion blender, a wide-mouth jar, or one of these meal prep containers for the blender to work correctly and to avoid a big mess.
How to Make Kimchi Aioli
The full recipe with measurements is in the recipe card below.
Step 1: Combine the egg yolks, garlic, rice vinegar, Dijon mustard, and kimchi with an immersion blender, food processor, or blender.
Step 2: Pour the oil slowly into the cup or blender while processing until the mixture is smooth and creamy.
Step 3: Taste and season with salt and gochugaru.
Tip: Add more kimchi at the end for additional flavor and texture.
Expert Tips
- Ensure the ingredients are at room temperature before starting – especially the eggs. Cold ingredients make it more challenging to achieve a proper emulsion. I recommend removing them from the fridge 30 minutes before you make it.
- Depending on the brand of kimchi, you may need to include more or less rice vinegar to get the right consistency.
Tips for Emulsification
What is Emulsification?
Emulsification is a cooking term that describes combining ingredients that do not naturally mix, such as oil and vinegar, and making them stay together using an emulsifier.
What is an Emulsifier?
An emulsifier works like a bridge between two opposing ingredients, holding them together in a smooth, stable mixture. The best emulsifiers contain water and oil-friendly properties to help the ingredients combine. The most common emulsifiers are egg yolks, mustard, mayonnaise, soybeans, honey, and xanthan gum.
How to Create a Stable Emulsification
If you want to learn how to make homemade vinaigrette, dressing, hollandaise sauce, aioli, or mayonnaise, then learning how to create a stable emulsification is key.
- Choose an Emulsifier: Select an emulsifying ingredient based on what you are making.
- Combine the Ingredients: Mix the water-based ingredients, such as vinegar or lemon juice with an emulsifier.
- Slowly Add Oil: Add a few drops, then pour the oil gradually in a slow, steady stream while whisking or blending the ingredients. The gradual addition helps to achieve a stable emulsion (so the two liquids combine instead of separate).
If you enjoy the tangy sauce, try more delicious aioli recipes!
Serving Suggestions
Kimchi aioli packs the perfect punch! Slather it onto my air fryer chicken burgers, French dip sandwiches, or wraps. Drizzle it over bulgogi rice bowls and air fryer skirt steak garnished with green onions and toasted sesame seeds. It’s also a great way to enhance your favorite fish and shrimp taco recipes.
Serve the kimchi-flavored aioli as a dipping sauce for baked shrimp skewers, calamari, roasted potatoes, sweet potato fries, fried shrimp, and home fries, or feature the sauce on a vegetable crudite with other dippers like butter bean hummus or beetroot dip.
What to do with the Leftovers
- Refrigerate: Store the leftover kimchi aioli in an airtight container or glass jar for one week.
Frequently Asked Questions
What does kimchi aioli taste like?
Kimchi aioli has the best balance because it’s creamy, tangy, and slightly spicy, so the savory sauce is a great way to add flavor to meals and appetizers.
Is kimchi aioli spicy?
The sauce has a bit of a kick from the kimchi and gochugaru. However, store-bought kimchi offers different heat levels to choose from so you can control the heat. I always go for spicy!
If you like spicy sauces as much as I do, try skhug, shatta sauce, and serrano crema.
Is kimchi always fermented?
Fermentation is a necessary part of making traditional kimchi. The brine and length of time the shredded cabbage (and other vegetables) go through the natural fermentation process gives kimchi its unique flavor.
Kimchi Aioli
- 3 egg yolks
- 2 garlic cloves, roughly chopped
- 2 tablespoons rice vinegar
- 3 teaspoons Dijon mustard
- ¼ cup kimchi, roughly chopped, plus 1 teaspoon of kimchi juice
- salt, to taste
- 1-2 teaspoons gochugaru
- ½ cup oil
- Combine the egg yolks, garlic, rice vinegar, Dijon mustard, and kimchi with an immersion blender, food processor, or blender.
- Pour the oil slowly into the cup or blender while processing until the mixture is smooth and creamy.
- Taste and season with salt and gochugaru.Tip: Add more kimchi at the end for additional flavor and texture.
- Ensure the ingredients are at room temperature before starting – especially the eggs. Cold ingredients make it more challenging to achieve a proper emulsion. I recommend removing them from the fridge 30 minutes before you make it.
- Depending on the brand of kimchi, you may need to include more or less rice vinegar to get the right consistency.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.