A crowd-pleasing way to use kimchi

May 19, 2010
vegan kimchi dip and sugar snap peas

Vegan Kimchi Dip and Sugar Snap Peas

I took this to a meeting recently and was surprised with how many compliments it received.  I needed a dip to go with some fresh vegetables, and hummus was just too boring.

So I did a variation of vegan mayonnaise and added kimchi juice.  The full kimchi flavor didn’t come through enough, though, so I also added cayenne, vinegar and lemon juice, garlic and ginger, the same ingredients in kimchi itself.

It ended up being fairly runny, even with the addition of some tofu to thicken it up.  Even so, the flavors were addictive, and the touch of heat at the end won it high praises.

The vegetables we used were just carrots and sugar snap peas, which are in season now (Spring).   I found a big bag at the warehouse store and decided to try them raw.  They were devoured faster than the carrots.

Sweet, crisp, and good for you…how often does THAT happen?!

I’ll have to play with the recipe to get a thicker texture, because it doesn’t stay on the vegetables well.  This is more like a dressing or sauce. But it tastes fabulous, so I recommend you give it a try anyway.

Vegan Kimchi Dip

1 cup tofu
1/2 cup kimchi juice (squeeze the liquid from some kimchi)
4 teaspoons sugar
1-1/4 teaspoons salt
1/4 teaspoon cayenne
2 cloves garlic, chopped
1 Tablespoon ginger, chopped
1 Tablespoon lemon juice
2 Tablespoons vinegar
1/2 cup canola oil

1/4 to 1/2 cup chopped kimchi (optional)

Put all ingredients except kimchi into a blender.  Blend until smooth.  Stir in kimchi if using.  Chill.

The mixture will thicken slightly as it chills, but it’s still quite runny.

Serve with vegetables such as carrot, celery, tomatoes, sugar snap peas, mushrooms, cucumber, zucchini, broccoli, sweet peppers.


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