This creamy 5-minute kimchi aioli is a fresh & hot twist on Asian aioli that adds that zing to your dishes! Perfect as dips & even Korean salad dressing!
Ingredients
- Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
- Silken tofu: Adds a velvety texture to the aioli, making it lusciously rich.
- Do NOT use firm or extra firm tofu. This is non-negotiable.
- Rice vinegar: You can substitute this with lemon/lime juice, or apple cider vinegar (see recipe note for more details).
- Agave syrup: Substitutable with maple syrup, or other liquid sweetener of choice.
- Salt: Enhances the overall taste.
- Kimchi: These fermented cabbage pieces add a unique and vibrant kick to the aioli, infusing it with a bold and zesty taste.
- Kimchi juice: A bit of this liquid extracted from the kimchi might be needed to create a more luscious texture!
Step-by-step Instructions
Just two super simple steps to make this sauce, I promise it cannot be easier! π
Prepare the ingredients: Peel and finely mince the garlic, and drain 3 Tablespoons of kimchi while saving some of that kimchi juice. You might need the kimchi juice if the texture is too thick for you.
Blendy blend: Combine all the ingredients in a tall cup (except the kimchi juice), then use an immersion blender to blend for at least 20 seconds until the mixture is smooth and creamy.
Adjust with kimchi juice: If the texture is too thick, add 1 teaspoon of kimchi juice and blend again. One teaspoon is probably enough but if it is not, feel free to repeat by adding 1 more teaspoon of kimchi juice at a time.
And that’s it. I told you it cannot be easier than this! β
What to Serve This Aioli With
- PokΓ© or Buddha Bowls
- French Fries or Sweet Potato Fries: Classic combination which never fails! This is the second option in my Korean French Fries recipe! Or pair it with these gochujang potatoes!
- Sushi Rolls: Use the aioli as your dipping sauce for your homemade sushi rolls to elevate their taste and create a unique fusion of flavors. Double up the kimchi with this Kimchi Sushi recipe, or choose simpler flavors such as this Kappa Maki (Cucumber Rolls) and Shiitake Roll.
- Veggie Dips
- Sandwiches and Burgers: Spread a generous dollop of Kimchi Aioli on veggie burgers, grilled sandwiches, or wraps for an extra kick of flavor.
- Roasted Vegetables
- Salad Dressing: Simply thin it out with a bit of water until it reaches your desired consistency!
Storage and Meal Prep Instructions
This Kimchi Aioli is best when eaten fresh but can be stored for up to 5-7 days, depending on the freshness of the silken tofu. Be sure to keep them in an air-tight container to keep them as fresh as possible!
Note that the water might set on top of the aioli but when this happens, just give it a quick stir to even out the texture.
FAQ
Want More Recipes Like This?
This recipe is based on my 3-Minute Oil-Free Mayonnaise recipe. If you just want a plain aioli/mayonnaise version, check that out! For another Korean dip, try my Black Garlic Mayo. Or try my Balsamic
For another spicy Korean kick, check out my Gochujang Aioli or my Easy Gochujang Ramen recipe for a full meal!
And for some Korean drinks to complement this recipe, I have this Super Pretty 5-Minute Korean Strawberry Oat Milk (Vegan) recipe!
5-Minute Kimchi Aioli
Equipment
- immersion blender (see recipe notes for alternatives)
Ingredients
For the Mayonnaise (simply sub with 1 cup of your favorite mayo)
- 10.6 oz silken tofu (300 grams)
- 2 Tablespoons rice vinegar (30 ml) or sub with apple cider vinegar or lemon / lime juice (see recipe notes)
- 1 Tablespoon agave syrup (15 grams) or sub with a liquid sweetener of choice
- ΒΌ teaspoon salt (5 grams)
For the Kimchi Flavoring
- 2 garlic cloves finely minced
- 3 Tablespoons kimchi drained (45 grams)
- kimchi juice (5 ml) optional, from the drained kimchi
Instructions
- Mince and drain: Peel and mince the garlic finely. Then drain your kimchi, saving some of that kimchi juice.2 garlic cloves, 3 Tablespoons kimchi, kimchi juice
- Blend: Add all the ingredients together in a tall cup. Using an immersion blender, blend for at least 20 seconds until smooth and creamy.10.6 oz silken tofu, 2 Tablespoons rice vinegar, 1 Tablespoon agave syrup, ΒΌ teaspoon salt, 2 garlic cloves, 3 Tablespoons kimchi, kimchi juice
- (Optional) Adjust: If the texture is too thick for you, add 1 teaspoon of the kimchi juice. Blend for 5 seconds and enjoy!
Notes
- Lemon and lime juice is not as acidic so you might want to add a bit more. Although note that your aioli might then have that lemony/limey flavor, which is also yums!
- You can also use a regular blender or food processor for this, making sure that there are enough ingredients. Note that you might need to double the recipe if you have a big blender or food processor.
- The recipe yields 16 Tablespoons (thus 16 servings) of aioli, which is equivalent to 1 cup.
- The calorie count shown refers to the count per serving.
I wish I had known this recipe sooner! I love kimchi and this is great when I have that bits of leftover kimchi.
Didn’t know that silken tofu makes such a creamy mayo!
This is definitely on rotation, together with your Gochujang Aioli recipe. Quick, easy, and delish.
Tastes super good for a vegan mayonnaise. Also like the fact that this is an oil-free recipe ππ