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Kimchi Spread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan kimchi spread is a versatile addition to your store-cupboard repertoire, offering a punchy hit of heat and umami. By combining fermented Napa cabbage with the deep, savoury spice of gochujang, you create a condiment that balances acidity and warmth. It is an excellent way to elevate simple meals, providing a complex flavour profile with minimal effort and just two staple ingredients.

Perfect for spreading onto sourdough toast, layering into vegan burgers, or stirred through a bowl of rice, this relish is as healthy as it is delicious. Because it keeps well in the fridge for up to a week, it is an ideal make-ahead component for your weekly meal prep. Serve it alongside roasted vegetables or as part of a plant-based platter for a bold, Korean-inspired twist.

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Ingredients for Kimchi Spread

  • 1 1/2 cups Napa cabbage kimchi (a 350g jar

  • do not drain), chopped

  • 2 tablespoons gochujang (Korean hot pepper paste)

  • Ingredient info: Gochujang is available at Korean markets and online.

How to make Kimchi Spread

Mix kimchi and gochujang in a small bowl.

DO AHEAD: Kimchi spread can be made 1 week ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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