Prep time: 5 minutes
Total time: 10 minutes
¼ cup|55 grams kimchi
¼ cup|60 ml neutral oil
2 tablespoons brown rice vinegar
2 tablespoons white miso paste
1 large cucumber, sliced
- In a high-powered blender or a mini food processor, combine the kimchi, oil, vinegar, miso paste, and 2 tablespoons water and blend until smooth. If you'd like, transfer the dressing to a squeeze bottle.
- To serve, transfer kimchi dip to a small bowl and transfer cucumbers to a serving platter. If you'd like, place ice in a bowl and serve the cucumber over ice.
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