Turn up the heat with this creamy, spicy and unapologetically bold dip. Chopped Kimchi and gochujang paste give this dip some spice, depth and tang while sesame oil ties it all together with nutty, aromatic notes. Don’t forget to mix in some chopped scallions for extra texture and flavor. Serve it with cucumbers for an extra fresh and crunchy finish.
Ingredients:
- 1½ cups Good Culture cottage cheese
- ½ cup kimchi, finely chopped (plus 1–2 tsp kimchi brine, optional)
- 1–2 tbsp gochujang (to taste)
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- 1–2 English cucumbers, sliced into rounds or spears, for serving
Instructions:
- Add the cottage cheese to a medium bowl.
- Stir in the gochujang and sesame oil until evenly combined.
- Fold in the chopped kimchi and scallions. Add a little kimchi brine if you’d like it looserand extra tangy.
- Taste and adjust—more gochujang for heat, more sesame oil for richness.
- Transfer to a serving bowl and top with extra scallions if desired.
- Serve chill or at room temperature with sliced cucumbers for dipping.