KIMCHI MAYO (KIMYO)

image MAKES ABOUT 2 CUPS

Try this with the Banh Mi (here), too, or as a dip for roasted potatoes.

½ jar (7 ounces) kimchi

½ jar (7 ounces) plant-based mayo, such as Just Mayo

1 tablespoon toasted sesame oil

Blend the kimchi in a blender (preferably high-speed), slowly at first, then gradually speeding up, until the kimchi is smooth. Blend in the mayo and sesame oil until smooth. Keep chilled in the fridge for up to a week.