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Filthy Kimchi Martini

filthy kimchi martini cocktail on bar with garnish
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This filthy kimchi martini is a savory martini-style cocktail made with kimchi brine, dry vermouth, and vodka or gin. It tastes briny, tangy, and lightly spicy, with a fermented edge that makes it bolder than a standard dirty martini.

Ingredients

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  • 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

  1. Place your martini glass in the freezer for 10 minutes.
  2. Add vodka or gin, kimchi brine, dry vermouth, sesame oil if using, and enough ice to fill the shaker about halfway.
  3. Shake firmly for 15 to 20 seconds, until the shaker feels cold to the touch.
  4. Swipe a slice of kimchi around the rim of the glass, then dip it into gochujang and toasted sesame seeds.
  5. Strain the cocktail into the chilled martini glass.
  6. Garnish with the folded kimchi slice and a strip of dried seaweed or gim.
  7. Add 1 to 2 drops of chili oil if you want extra heat, then serve immediately while fully chilled.

Notes

  • Use well-fermented kimchi brine with a balanced savory and tangy flavor.
  • If the brine tastes very salty, start with a little less and adjust.
  • Keep the sesame oil and chili oil light so they do not overpower the martini.
  • Serve the cocktail very cold for the cleanest, most balanced flavor.

Nutrition

Find it online: https://www.tolearnrecipes.com/filthy-kimchi-martini/

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