This is a great intro to kimchi, since the sour cream tames its assertiveness and gives your tongue some protection from the spice. Great as a dip, or a topper for baked or smashed potatoes! Save the extra kimchi liquid to flavor soups, stews or drinks such as a Bloody Mary or Michelada.
Ingredients
- 1 cup plus 2 Tbsp napa cabbage kimchi, divided
- 4 oz sour cream
- 1/4 cup shredded sharp white cheddar cheese
- 1 Tbsp gochujang
- 1 Tbsp toasted sesame oil, plus more for drizzling
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- Dash soy sauce
- Salt
- 2 Tbsp chopped scallions
- For serving: Rice crackers and sliced veggies – carrots, celery, radishes, cucumbers
- Optional: Toasted sesame seeds, chili crisp oil for serving
Directions
- Squeeze kimchi over a bowl to remove as much liquid as possible.
- Add to a food processor: 1 cup kimchi, sour cream, gochujang, cream cheese, cheddar, toasted sesame oil, lemon juice and zest and soy sauce. Process until just slightly chunky. Transfer to a bowl and adjust salt to taste.
- Chop remaining 2 Tbsp kimchi and place as garnish. Drizzle with toasted sesame oil and/or chili crisp oil and sprinkle on scallions and sesame seeds. Serve with raw veggies and/or crackers.