Korean Kimchi and Cream Cheese Dip

Name: Korean Kimchi and Cream Cheese Dip
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 8 oz (225 g) cream cheese, softened, at room temperature; ¾ cup (150 g) kimchi (napa cabbage or mixed vegetable), drained and chopped, drained of excess liquid, chopped into ½-inch pieces; 2 tbsp (30 ml) kimchi brine (reserved from drained kimchi); ½ tsp (1½ g) gochugaru (Korean red chili flakes); 1 tbsp (15 ml) toasted sesame oil; 2 tbsp (18 g) sesame seeds (white), raw; ½ tsp (2½ ml) soy sauce; 2 cloves (6 g) garlic, minced, minced; 2 tbsp (12 g) scallions, thinly sliced (green parts only, reserved for garnish), green parts only, thinly sliced (optional); to taste kosher salt

From the MyKitchenBank Kitchen

A silky, umami-forward dip that combines pungent fermented kimchi with tangy cream cheese, finished with toasted sesame and a hint of gochugaru heat. Serve warm with crudités, crackers, or Korean rice cakes for an easy appetizer that tastes restaurant-quality but takes just 15 minutes to make.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: About 1¼ cups (300 ml)

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Steps

Before you start

Soften cream cheese to room temperature (about 30 minutes) so it blends smoothly
Have all ingredients prepped and measured before you start blending
Drain the kimchi well, reserving at least 2 tbsp of brine

1
Toast sesame seeds
- Heat a dry 8-inch (20 cm) skillet over medium heat for 1 minute until warm.
- Add the 2 tbsp (18 g) sesame seeds and toast, stirring constantly with a wooden spoon, for 1–2 minutes until fragrant and very lightly golden.
- The seeds should smell toasty and nutty—watch carefully as they can burn quickly.
- Transfer to a small plate or bowl to cool and stop cooking.
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Ready when: Seeds are fragrant, lightly golden, and no longer raw-smelling
Tip: Fresh toasted seeds taste infinitely better than pre-toasted ones. Don't walk away—they go from golden to burned in seconds.
2
Blend base mixture
- Add softened cream cheese, chopped kimchi, 2 tbsp (30 ml) reserved kimchi brine, minced garlic, gochugaru, soy sauce, and toasted sesame oil to a food processor.
- Pulse 6–8 times until the mixture is mostly smooth but still retains some kimchi texture for visual interest—it should be chunky-creamy, not completely pureed.
- Scrape down the sides with a rubber spatula midway through.
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Ready when: Mixture is creamy and chunky, with visible kimchi pieces throughout
Tip: Don't overblend—the dip loses its character if it becomes too smooth. Pulse gently and stop while you can still see kimchi pieces.
3
Warm and season
- Transfer the blended dip to the same skillet (or a small saucepan) and warm over medium heat for 3–5 minutes, stirring gently with a rubber spatula.
- The dip should become hot enough to steam slightly but not bubble vigorously.
- Taste and adjust seasoning with a pinch of salt if needed.
- The dip may look thick when warm; it will loosen slightly as it cools.
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Ready when: Dip is steaming and heated through; a thin stream of steam rises from the center
Tip: Warm gently—high heat can cause the cream cheese to split or become grainy. Stir constantly to distribute heat evenly.
4
Garnish and serve
- Transfer the warm dip to a serving bowl.
- Top with the toasted sesame seeds and sliced scallion greens if using.
- Drizzle with a little extra toasted sesame oil for shine, if desired.
- Serve immediately with crackers, vegetable crudités (cucumber, carrot, bell pepper), or Korean rice cakes (tteok).
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Ready when: Dip is plated and garnished, ready to serve
Tip: Sesame seeds and scallions stay fresher on top if added just before serving. If the dip cools and thickens, warm it gently again over low heat with a splash of kimchi brine to loosen it.

Good to know

Tips

For a creamier, more stable dip, mix 2 tbsp (30 g) of sour cream or Greek yogurt into the blended mixture before warming. This adds tang and improves the texture for serving at room temperature.
If your kimchi is very spicy, drain it well and reduce the gochugaru to ¼ tsp (0.75 g), or add it gradually while tasting to control heat.
This dip is best served warm, when the cream cheese is silkiest and the flavors are most vibrant. If it cools during a party, reheat it gently in a skillet with a little water or brine.
Toast your own sesame seeds fresh just before serving—they taste fresher and more aromatic than pre-toasted varieties, and the flavor will shine brightest when you're about to serve.

Make ahead

Prepare the blended dip (steps 2–3) up to 1 day ahead and store in an airtight container in the fridge. Toast sesame seeds fresh just before serving for the best flavor and crunch. Reheat gently in a skillet over medium-low heat, stirring often and adding 1 tbsp (15 ml) of kimchi brine or water if the dip seems too thick. Add garnishes just before serving.

Storage & reheating

Refrigerator: Store in an airtight container for up to 4 days. Freezer: Not recommended—the texture of cream cheese breaks down after thawing. To reheat, warm gently in a small skillet over medium-low heat, stirring occasionally and adding a splash of kimchi brine or water to loosen if needed. Serve warm for best flavor.

Substitutions

gochugaru (Korean red chili flakes) → gochujang (Korean red chili paste), 1 tsp (5 ml) stirred in with the other ingredients. Gochujang adds sweetness and depth; reduce to taste since it's stronger than gochugaru. The dip will be slightly less spicy.
toasted sesame oil → olive oil or neutral oil (vegetable, canola). The dip will lack the distinctive toasty Korean flavor, but the creamy base will still work. Add an extra pinch of gochugaru for depth.
kimchi (napa cabbage or mixed vegetable), drained and chopped → store-bought kimchi (spicy radish, cucumber, or other Korean fermented vegetable), drained and chopped. Any fermented Korean vegetable works. Adjust the amount of kimchi brine to taste if your substitute is more or less salty.
scallions, thinly sliced (green parts only, reserved for garnish) → fresh cilantro or thinly sliced nori (seaweed sheets), torn or cut into strips. Cilantro adds herbaceous freshness; nori adds umami and crunch. Either complements the funky kimchi flavor well.