5-Minute Kimchi Aioli
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!
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
- ¼ 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, ¼ 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
Ingredients 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.