Dressings & Dips
Kimchi Caesar Dressing
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Prep
10 minutes
Cook
none
Total
10 min
Serves
about 2 cups (475 ml)
Funky, umami-deep, and unexpected, a Caesar dressing that swaps the anchovy backbone for kimchi and fish sauce. It keeps the creamy body of a classic Caesar but pulls it toward the fermented and the savory.
Ingredients
- 1 cup (230 g) kimchi, drained
- 2 1/2 tbsp (37 ml) sherry vinegar
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) white soy sauce
- 2 tsp shiro miso
- 1 small shallot
- 1/2 serrano chile
- 2 tsp Worcestershire sauce
- 1 egg yolk
- 1 1/2 cups (350 ml) canola oil
- salt and pepper, to taste
Instructions
- 1Blend the kimchi, sherry vinegar, fish sauce, white soy, miso, shallot, serrano, Worcestershire, and egg yolk until smooth.
- 2With the blender running, stream in the oil slowly until thick and emulsified.
- 3Season with salt and pepper. Thin with a splash of water if too thick.
Cook's Note
Raw egg yolk: keep cold, use within 3 days. Drain the kimchi well or the dressing turns thin and watery. This also works as a marinade for chicken or pork.
Best Served With
Tossed with romaine or napa cabbage, or drizzled over a grain bowl or fried chicken sandwich.
Why This Recipe Works
Kimchi and miso replace the Parmesan and anchovy as the umami engine, so the dressing reads savory and fermented rather than cheesy. The fish sauce and Worcestershire deepen it, and the egg yolk still gives it the classic Caesar body.
Make It Yours
- Use it as a marinade for chicken thighs or pork
- Add a spoonful of gochujang for heat and color
- Stir in toasted sesame oil at the end
Leftover Strategy
Keeps refrigerated for up to 3 days, raw egg. Stir before using.
Common Questions
What does kimchi Caesar taste like?
Like a classic Caesar pulled toward the fermented and savory. Kimchi and miso replace the cheesy anchovy backbone with deep, funky umami.
Can I use kimchi Caesar as a marinade?
Yes. It works well on chicken and pork. The fermented ingredients tenderize and season the meat.
Want to impress guests with this dish? Ask Jeff
Pairing
A cold lager or a dry Riesling stands up to the funk and salt.