Filthy Kimchi Martini Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cocktail
- Category: Drinks
- Method: Shaken
- Cuisine: Korean fusion
- Diet: Vegan
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.
Find it online: https://www.tolearnrecipes.com/filthy-kimchi-martini/