The first time I tasted a filthy kimchi martini, I was stunned. Cold glass, sharp brine, and that spicy kick it was a bold twist on a classic. As a chef who loves savory cocktails, I knew instantly this recipe had to be part of my bar lineup.
If you’re craving something daring, this martini hits all the right notes.
Why you’ll love this filthy kimchi martini:
- Uses real kimchi brine for umami depth
- Vodka or gin base your choice of clean or botanical
- Rimmed with sesame and gochujang for a spicy finish
- Garnished with kimchi, seaweed, and chili oil
- Comes together in under 5 minutes
Let’s make a cocktail that turns heads and heats things up.
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Filthy Kimchi Martini Recipe
- Total Time: 5 minutes
- Yield: 1 cocktail
- Diet: Vegan
Description
This filthy kimchi martini is a bold twist on the classic dirty martini. With real kimchi brine, a spicy gochujang-sesame rim, and an optional hit of chili oil, this savory cocktail is perfect for adventurous palates. Each sip delivers tang, heat, and umami in one unforgettable pour.
Ingredients
- 2 oz vodka or gin (vodka for clean, gin for herbal)
- ¾ oz kimchi brine (from well-fermented kimchi)
- ½ oz dry vermouth
- 2–3 dashes sesame oil (optional, toasted preferred)
- Ice cubes (enough to fill half a shaker)
- 1 tsp gochujang paste (for rimming)
- 1 tsp toasted sesame seeds (for rimming)
- 1 slice well-fermented kimchi (for garnish)
- 1 strip dried seaweed or gim (for garnish)
- 1–2 drops chili oil (optional, for heat)
Instructions
- Place your martini glass in the freezer for 10 minutes to chill.
- Add vodka or gin, kimchi brine, dry vermouth, sesame oil, and ice to a cocktail shaker.
- Shake firmly for 15 to 20 seconds until the shaker is cold to the touch.
- Swipe a slice of kimchi around the glass rim, then dip it into sesame seeds mixed with gochujang.
- Pour the cocktail through a strainer into your chilled glass.
- Garnish with the folded kimchi slice and seaweed strip.
- Add 1–2 drops of chili oil if you like extra heat.
- Serve immediately and enjoy while chilled.
Notes
- Use fresh kimchi brine with visible chili sediment for maximum flavor.
- For a deeper infusion, soak vodka in kimchi overnight before mixing.
- Prefer less heat? Skip the chili oil or use mild kimchi.
- Gin pairs well with floral or citrus garnishes if you want to experiment.
- For a vegan version, ensure kimchi is fish-free.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Shaken
- Cuisine: Korean fusion
Ingredients for a Filthy Kimchi Martini
To make this unforgettable filthy kimchi martini, you’ll only need a few bold ingredients. Choose vodka for a cleaner taste or gin for more botanical complexity. For best results, use fresh kimchi brine from a high-quality jar homemade or from a local Korean market.
| Ingredient | Details & Substitutions |
|---|---|
| Vodka or Gin | Vodka gives a clean base; gin adds herbal complexity. Try Jinro Soju for a Korean twist. |
| Kimchi Brine | From fermented kimchi look for deep red, spicy liquid with garlic notes. |
| Dry Vermouth | Classic martini ingredient. Dolin Dry or Noilly Prat recommended. |
| Sesame Oil (optional) | Adds depth just a drop or two is enough. Toasted sesame preferred. |
| Ice | For shaking and chilling. Use large cubes if possible. |
| Gochujang Paste & Sesame Seeds | Used for rimming the glass. Adds heat and crunch. |
| Kimchi Slice & Dried Seaweed | For garnish choose a well-fermented piece and crispy seaweed. |
| Chili Oil (optional) | For extra spice. A drop or two on top goes a long way. |
How to Make a Filthy Kimchi Martini
This martini comes together in minutes but tastes like it took hours to think up. The boldness of the kimchi brine paired with the coolness of vodka (or complexity of gin) creates a powerful flavor profile. Here’s how I shake mine to perfection:
1. Chill Your Glass
Pop your martini glass in the freezer for at least 10 minutes.
Pro Tip: A cold glass keeps the flavors clean and crisp.
2. Build Your Cocktail
In a cocktail shaker, combine:
- 2 oz vodka or gin
- ¾ oz kimchi brine
- ½ oz dry vermouth
- A few dashes of sesame oil (optional)
- Ice (enough to fill the shaker halfway)
3. Shake Vigorously
Shake the mixture firmly for about 15 to 20 seconds, until the shaker chills in your hands.
Common Mistake: Don’t stir shaking creates the needed emulsion for sesame oil and brine.
4. Rim and Strain
Glide a piece of kimchi along the glass rim to coat it with a tangy kick. Dip it into a mix of sesame seeds and a dab of gochujang.
Strain the cocktail into your chilled glass.
5. Garnish with a Twist
Top with a folded kimchi ribbon and a strip of dried seaweed.
Add a drop or two of chili oil if you like it hot.
6. Sip and Enjoy
Take your time with the first sip it’s bold, tangy, spicy, and unforgettable.
Pro Tip: Let the seaweed sit for 30 seconds it softens and enhances the umami finish.
Why This Kimchi Martini Is So Filthy
In cocktail terms, “filthy” goes beyond “dirty.” A dirty martini typically uses olive brine for saltiness and depth. A filthy martini cranks that intensity up with bolder, funkier ingredients. That’s where kimchi brine comes in.
Fermented with chili, garlic, and ginger, kimchi brine delivers a sharp, savory punch. It’s naturally salty but also tangy, spicy, and deeply umami making it the perfect stand-in for traditional olive brine.
What makes this drink filthy:
- Unfiltered kimchi brine gives it a bold, murky appearance
- Layered spice from chili oil and gochujang rim
- Savory finish with seaweed and fermented garlic undertones
If you’ve ever enjoyed the funk of blue cheese in a martini, this is that idea reimagined through a Korean lens.
Bonus Tip: Filthy doesn’t mean messy. It means unapologetically bold. You want the glass clean, the shake strong, and the flavors fierce.
Vodka vs Gin – Which One’s Better Here?
Choosing between vodka and gin changes the entire vibe of your filthy kimchi martini. Here’s how I decide, depending on mood, setting, and pairing.
Why Use Vodka?
Vodka keeps the brine in the spotlight. Its neutral flavor base lets the spicy, funky notes of the kimchi shine through.
Choose vodka if you want:
- A cleaner sip with no distractions
- A focus on umami and salt from the brine
- A more classic dirty martini experience with a Korean twist
Recommended brands: Tito’s (smooth), Ketel One (crisp), or Haku (Japanese rice vodka for added subtlety)
Why Use Gin?
Gin adds its own herbal complexity, layering with the kimchi’s garlic and chili. It creates a more aromatic and botanical version.
Choose gin if you want:
- A deeper flavor experience
- More interaction between juniper, coriander, and fermented spice
- A bolder, more culinary-forward cocktail
Recommended brands: The Botanist (floral), Roku (yuzu and sansho pepper), or Sipsmith (classic dry)
Serving Suggestions
The filthy kimchi martini is bold, so it pairs best with snacks that can hold their own. I often serve it as a conversation starter at dinner parties, especially when Korean small plates are on the menu.
Pair This Drink With:
- Korean fried chicken – The crispy batter balances the martini’s acidity.
- Spicy roasted nuts – Great with the chili oil and sesame rim.
- Seaweed chips or roasted gim – Doubles down on umami and adds crunch.
- Gyoza or dumplings – Especially kimchi or garlic chive fillings.
Pro Tip: Keep your snacks savory. Sweet pairings tend to clash with the fermented brine.
Best Times to Serve:
- Cocktail hour with an edgy twist
- Korean BBQ night starters
- Late-night drinks for adventurous guests
Glassware Tip: Use a coupe or wide-rimmed martini glass to show off the garnish and aroma.
Bonus Idea: Serve alongside a small glass of chilled kimchi juice as a palate chaser it shocks the senses in the best way.
Flavor Profile & What to Expect
A filthy kimchi martini doesn’t whisper it roars. Every sip delivers layers of tang, salt, spice, and subtle smoke, depending on your choice of garnish and oil. It’s complex, but never overwhelming just boldly balanced.
Primary Tasting Notes:
- Tangy & Bright – From the kimchi brine’s fermented cabbage and chili base.
- Salty & Umami – Seaweed and sesame intensify the savory finish.
- Spicy Heat – A drop of chili oil or gochujang on the rim wakes up the palate.
- Clean or Botanical Base – Vodka keeps it neutral; gin adds herbal intrigue.
- Soft Texture – Shaking with ice creates a lightly cloudy, silky mouthfeel.
Pro Tip: Don’t judge by the first sip. The flavor deepens as the garnish mingles and the cocktail warms slightly.
Ideal for Drinkers Who:
- Love dirty martinis but want something new
- Enjoy savory cocktails like Bloody Marys or micheladas
- Appreciate Korean cuisine and fermented foods
This isn’t a background cocktail it’s the center of attention. Serve it with confidence, and it will leave your guests asking questions and coming back for a second round.
FAQs About the Filthy Kimchi Martini
A filthy martini uses bold, funky brines like kimchi juice instead of olive brine. It’s dirtier, spicier, and packed with umami.
The classic ratio is 2½ oz vodka or gin, ½ oz vermouth, and ½ oz olive brine. A filthy twist swaps in kimchi brine.
Choose smooth vodkas like Tito’s, Ketel One, or Haku to let the briny kimchi flavor shine.
It’s often called a filthy or extra-dirty martini especially when made with bold brines like kimchi or pickle juice.
Dirty Kimchi Martini: What Goes Into It
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