Cheesy Baked Kimchi Dip

6 servings


35 minutes

total time


5 medium scallions

3 cloves garlic

1 pound low-moisture mozzarella cheese (about 4 cups shredded)

1 cup drained Napa cabbage kimchi

1 tablespoon unsalted butter

1 teaspoon toasted sesame oil

1/3 cup mayonnaise

1/3 cup sour cream

1 tablespoon coarsely ground gochugaru (Korean red pepper flakes)

2 teaspoons soy sauce or tamari

1 teaspoon granulated sugar

Chips, crackers, or crudités, for serving


Step 1

Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Step 2

Prepare the following, adding each to the same large bowl as it is completed: Thinly slice 5 medium scallions (about 1 cup); reserve 2 tablespoons of the dark green parts for garnish. Mince 3 garlic cloves. Grate 1 pound low-moisture mozzarella cheese on the large holes of a box grater (about 4 cups).

Step 3

Finely chop 1 cup drained Napa cabbage kimchi. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the kimchi and 1 teaspoon toasted sesame oil. Cook, stirring occasionally, until the kimchi is lightly browned and most of the moisture is evaporated, 2 to 3 minutes. Transfer to the bowl with the mozzarella.

Step 4

Add 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tablespoon gochugaru, 2 teaspoons soy sauce or tamari, and 1 teaspoon granulated sugar. Stir to combine. Transfer the mixture to an 8x8-inch broiler-safe baking dish or 10-inch cast iron skillet and spread into an even layer.

Step 5

Bake until lightly browned on top and bubbling around the edges, 17 to 19 minutes. Switch the oven to broil and broil until the top is dark golden-brown in spots, 2 to 3 minutes. Let cool for 5 to 10 minutes before serving. Sprinkle with the reserved scallions and serve with chips, crackers, or crudités.


Serving Size

Serves 6


396 cal

Total Fat

33.7 g

Saturated Fat

15.9 g

Unsaturated Fat

0.0 g

Trans Fat



0 mg


783.9 mg

Total Carbohydrate

6.3 g

Dietary Fiber

1.3 g

Total Sugars

2.7 g


17.6 g

6 servings


35 minutes

total time
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