Kimchi Pimento Cheese: A Fiery Southern Embrace

The first time I encountered the vibrant tang of kimchi meeting the creamy, cheesy embrace of pimento cheese, it was a revelation. It was a late autumn evening, and I was flipping through channels, a bit lost in the culinary landscape, when I stumbled upon a documentary series that was, at its heart, a love letter to food and its creators. There, amidst conversations about inspiration and innovation, was a glimpse into the magic of fusing disparate culinary worlds. It sparked an immediate desire to recreate this bold, unexpected pairing, a dish that felt both comfortingly familiar and thrillingly new, hinting at the boundless possibilities when tradition meets a dash of daring.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (plus 12 hours chilling)
• Total Time: 12 hours 15 minutes
• Servings: 8
• Yield: 1 quart
• Dietary Type: Vegetarian (can be made vegan with cheese substitutions)

Ingredients

This recipe is a beautiful marriage of two iconic spreads, and the quality of your ingredients will truly shine through.

• 1⁄2 lb cream cheese, softened to room temperature
• 1 cup cabbage kimchi, finely chopped or pulsed
• 1 tablespoon hot sauce (preferably Tabasco)
• 1⁄3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 3⁄4 lb sharp cheddar cheese, grated (Tillamook is a fantastic choice for its sharp, nutty flavor)
• 1 (4-ounce) jar diced pimento pepper, drained

Equipment Needed

• Electric mixer (stand or hand mixer)
• Food processor (optional, for kimchi)
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Airtight container for chilling

Instructions

Crafting this Kimchi Pimento Cheese is a delightful process that requires a little patience, but the results are absolutely worth it. The key is allowing the flavors to meld and mature.

1. Begin by beating the cream cheese in the bowl of your electric mixer, fitted with the paddle attachment. You want to beat it until it’s smooth and slightly aerated. This creates a wonderfully creamy base for our pimento cheese.

2. While the cream cheese is being worked, prepare your kimchi. Squeeze the liquid out of the kimchi using your hands, or if you prefer a cleaner approach, use a sieve with the back of a wooden spoon to press out the excess liquid. Reserve this kimchi liquid; it’s a crucial flavor component for the next step. Once squeezed, pulse the kimchi several times in a food processor until it’s finely chopped, or if you don’t have a food processor, chop it very finely with a knife.

3. In a separate mixing bowl, whisk together the hot sauce, mayonnaise, apple cider vinegar, and 2 tablespoons of the reserved kimchi liquid. This creates a vibrant, tangy dressing that will add depth and a touch of heat to the cheese.

4. Return to your mixer with the aerated cream cheese. Using a rubber spatula, scrape down the sides of the bowl to ensure everything is incorporated. Turn the mixer to medium speed. Add the grated sharp cheddar cheese and mix for one minute. Stop the mixer, scrape the bowl again, and then mix for another minute. This gentle incorporation of the cheddar helps to prevent the cheese from becoming greasy.

5. With the mixer still running on medium speed, slowly drizzle the liquid ingredients (the mayonnaise mixture) into the cheese mixture. Continue to mix until completely incorporated and the mixture is homogenous.

6. Remove the bowl from the stand mixer. Now, it’s time for the finishing touches. Using your rubber spatula, gently fold in the drained diced pimento peppers and the chopped kimchi. Be careful not to overmix at this stage; you want to preserve the texture of the ingredients.

7. Transfer the Kimchi Pimento Cheese to an airtight container. Cover and chill in the refrigerator for at least 12 hours. This resting period is essential for the flavors to meld, the kimchi to infuse its delightful funk, and the spread to develop its perfect consistency.

8. Before serving, allow the Kimchi Pimento Cheese to rest out of the refrigerator for an hour. This brings it to a more spreadable temperature, making it easier to enjoy.

9. Serve your magnificent Kimchi Pimento Cheese with your favorite potato chips or chicharrones. The crunch of the chips provides a wonderful textural contrast to the creamy, spicy cheese.

Expert Tips & Tricks

• Kimchi Quality Matters: The flavor of your Kimchi Pimento Cheese will directly reflect the quality of your kimchi. If you have the time, making your own kimchi is a rewarding experience, but a good store-bought brand will also yield excellent results. Look for a kimchi that has a good balance of spice, tang, and fermentation.
• Room Temperature is Key: Ensuring your cream cheese is properly softened to room temperature is vital for achieving a smooth, lump-free base. If it’s too cold, it will be difficult to incorporate, and you risk a lumpy texture.
• The Power of Chilling: Don’t be tempted to skip the overnight chill! This is where the magic truly happens. The flavors deepen, meld, and harmonize, transforming a good cheese spread into an extraordinary one.
• Adjusting Heat: If you prefer a milder spread, reduce the amount of hot sauce or choose a less fiery variety. Conversely, for an extra kick, add a pinch of cayenne pepper or a few finely minced jalapeños.
• Grating the Cheddar: For the best texture, grate your cheddar cheese yourself from a block. Pre-shredded cheeses often contain anti-caking agents that can affect the smoothness of your spread.

Serving & Storage Suggestions

This Kimchi Pimento Cheese is incredibly versatile. While it’s phenomenal served with crispy potato chips or savory chicharrones, it also makes a fantastic sandwich filling, a topping for crackers, or even a dip for crudités. For an elevated presentation, consider serving it in a charming ceramic bowl garnished with a few sprigs of fresh cilantro or a sprinkle of gochugaru (Korean chili flakes).

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The flavor will continue to develop and deepen during this time. If the spread becomes a little firm after refrigeration, simply let it sit at room temperature for about 30 minutes before serving to soften slightly. It is not recommended to freeze this spread, as the texture of the dairy and mayonnaise can be compromised.

Nutritional Information

Here’s an approximate breakdown of the nutritional content for this Kimchi Pimento Cheese. Please note that these values can vary based on the specific brands and types of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	273 kcal
Calories from Fat
Total Fat	23.9 g	36 %
Saturated Fat	14.5 g	72 %
Cholesterol	76 mg	25 %
Sodium	404.5 mg	16 %
Total Carbohydrate	2.5 g	0 %
Dietary Fiber	0.3 g	1 %
Sugars	1.6 g	6 %
Protein	12.5 g	24 %

Note: “Calories from Fat” and its percentage of daily value were presented with unusual formatting in the original data. The above table attempts to clarify this for readability.

Variations & Substitutions

• Spicier Kick: For a truly fiery experience, incorporate a finely minced jalapeño or serrano pepper into the mixture along with the kimchi. A dash of your favorite chili oil can also add a delightful heat.
• Herbaceous Notes: Fresh cilantro or chives, finely chopped and folded in at the end, can add a bright, herbaceous counterpoint to the richness of the cheese.
• Smoky Undertones: A small amount of smoked paprika, about ½ teaspoon, can introduce a subtle smoky flavor that pairs wonderfully with the kimchi.
• Vegan Option: To create a vegan version, substitute the cream cheese with a high-quality vegan cream cheese alternative, use vegan mayonnaise, and a sharp vegan cheddar cheese. Ensure your kimchi is also vegan-friendly.

FAQs

Q: Can I make this Kimchi Pimento Cheese ahead of time?
A: Absolutely! In fact, it’s highly recommended. The flavors meld and deepen significantly when chilled overnight.

Q: What kind of kimchi is best for this recipe?
A: Cabbage kimchi (baechu-kimchi) is traditional and works wonderfully. A well-fermented kimchi will provide the best depth of flavor.

Q: My pimento cheese seems a bit too stiff after chilling. What can I do?
A: Simply let it sit at room temperature for about 30 minutes to an hour before serving. This will soften it to a more spreadable consistency.

Q: Is it okay to use pre-shredded cheese?
A: While it’s convenient, pre-shredded cheese often contains anti-caking agents that can make the spread slightly grainy. Grating your own cheese from a block is preferred for the smoothest texture.

Q: How long will this Kimchi Pimento Cheese last in the refrigerator?
A: Properly stored in an airtight container, it will keep well in the refrigerator for up to 5 days.

Final Thoughts

This Kimchi Pimento Cheese is more than just a recipe; it’s an invitation to explore the thrilling intersections of global flavors. It’s a dish that proves that sometimes, the most delicious creations arise from unexpected pairings. I encourage you to embrace this delightful fusion, to savor its bold character, and to share it with those who appreciate a culinary adventure. Serve it at your next gathering, and watch as it becomes the star of the show, sparking conversations and delightful surprise. Cheers to bold flavors and happy dipping!