📝 About This Recipe
This vibrant dip is a masterclass in balance, marrying the funky, fermented tang of aged Korean kimchi with a velvety, triple-cream base. It transforms the traditional Korean staple into a crowd-pleasing appetizer that hits every taste bud with notes of spice, umami, and a hint of sweetness. Whether you're a fermentation fanatic or a newcomer to Korean flavors, this dip is an addictive fusion that elevates any snack platter or game-day spread.
🥗 Ingredients
The Flavor Base
- 1.5 cups Napa Cabbage Kimchi (well-fermented/sour, drained and finely chopped)
- 2 tablespoons Kimchi Brine (reserved from the jar)
- 1 tablespoon Gochujang (Korean red chili paste)
- 2 cloves Garlic (grated or finely minced)
- 1 teaspoon Fresh Ginger (grated)
The Creamy Components
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/2 cup Sour Cream (or thick Greek yogurt)
- 1/4 cup Kewpie Mayonnaise (Japanese mayo for extra richness)
- 1 teaspoon Toasted Sesame Oil (high quality)
- 1 teaspoon Honey or Agave (to balance the acidity)
Garnish & Crunch
- 3 pieces Scallions (thinly sliced on a bias)
- 1 teaspoon Toasted White Sesame Seeds
- 1/2 teaspoon Black Sesame Seeds (for visual contrast)
- 1/2 teaspoon Gochugaru (Korean chili flakes for a pop of color)
👨🍳 Instructions
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1
Place your chopped kimchi in a fine-mesh sieve over a bowl and press firmly with a spoon to extract as much liquid as possible. Reserve the liquid.
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2
In a small skillet over medium heat, add 1 teaspoon of oil and the drained kimchi. Sauté for 3-5 minutes until the kimchi softens slightly and smells fragrant. This mellows the raw bite and intensifies the flavor.
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3
Remove the kimchi from the heat and let it cool to room temperature before mixing with the dairy components.
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4
In a large mixing bowl, beat the softened cream cheese with a hand mixer or a sturdy spatula until it is completely smooth and lump-free.
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5
Add the sour cream and Kewpie mayonnaise to the cream cheese, folding them together until the mixture is silky and light.
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6
Stir in the Gochujang, grated garlic, grated ginger, honey, and toasted sesame oil. Mix until the base takes on a uniform, pale sunset-orange hue.
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7
Fold in the cooled, sautéed kimchi and the 2 tablespoons of reserved kimchi brine. Ensure the cabbage is evenly distributed throughout the cream.
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8
Taste the dip. If it needs more punch, add another splash of brine; if it's too spicy, add a dollop more of sour cream.
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9
Transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry and the texture to firm up.
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10
Just before serving, sprinkle the sliced scallions, both types of sesame seeds, and the Gochugaru over the top for a professional, vibrant finish.
💡 Chef's Tips
Use 'old' kimchi that has been in your fridge for a while; the higher acidity makes for a much better dip than fresh kimchi. Don't skip sautéing the kimchi; it caramelizes the sugars and prevents the dip from becoming watery later. If you don't have Kewpie mayo, use regular mayo plus a pinch of sugar and a drop of rice vinegar. For a smoky twist, add a teaspoon of smoked paprika or a drop of liquid smoke. Make this a day ahead! The flavors deepen significantly after 24 hours in the refrigerator.
🍽️ Serving Suggestions
Serve with thick-cut lotus root chips or shrimp crackers for an authentic crunch. Pair with chilled cucumber spears and radishes for a refreshing, low-carb contrast. Spread leftovers on a fried chicken sandwich or use as a topping for a loaded baked potato. Accompany with a crisp Korean Lager or a chilled glass of dry Riesling to cut through the richness. Warm pita bread or toasted baguette slices also work beautifully as a fusion vehicle.