Kimchi Mayo BLT


  • PKWK kimchi 1 can
  • 10 ounces mayonnaise
  • 2 teaspoons cracked red chili flakes
  • 1 tablespoons sugar
  • 2 tablespoons lemon juice (can reduce to 1 if too tangy for your liking)
  • 2 slices sourdough
  • 4 slices ripe tomato
  • 2 large lettuce leaves


  1. In a small bowl add in mayonnaise, cracked red chili flakes, sugar, lemon juice and PKWK kimchi.
  2. Using a hand blender, mix and blend the ingredients well.
  3. Once the mayonnaise is well blended, transfer it into a storage container and set aside.
    Tip: To develop more flavor let it rest overnight.
  4. Cook bacon in a pan to desired crispness.
  5. Layer the sourdough with bacon, lettuce, tomato, and kimchi mayonnaise.
  6. Serve BLT with an extra side of kimchi mayonnaise.
    *The mayonnaise can be stored for up to 2 weeks in the refrigerator.

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