I have been lucky to visit South Korea several years ago and, while working with a group of Koreans, got to experience a lot of local food. Every dish came served with two things - a bowl of white rice and a portion of kimchi! I tried it and liked it so much that, when given an option on the flight home, I chose the "Asian" option as it came with kimchi.
This fermented, spicy cabbage dish is deliciously wonderful! It has lots of subtle flavours and spice. What's more, it is great for your gut biome!
Kimchi mayo is a common condiment. It is usually one part kimchi and one part mayonnaise, whizzed up in a blender until smooth. It is delicious with lots of things - especially fries!
I do think that it loses something by being blended, so I prefer to just mix them. Depending on your brand of kimchi you may want to chop bigger pieces.
For dressings or dip I will go 50 / 50 on kimchi and mayo. If you go 60 / 40 or 70 / 30 then you can create a thicker spread for sandwiches - just watch out for the amount of kimchi juice that you allow into the mix.
