Kimchi Bloody Mary


  • 1 packed cups kimchi (16 ounces)
  • 25 ounces tomato juice
  • 1/4 cup Gochujang
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sherry vinegar
  • salt
  • freshly ground pepper
  • 1 cup vodka (16 ounces)
  • ice
  • Banchan, for garnish


  • Working in batches, puree the kimchi with the tomato juice, Gochujang, Worcestershire and vinegar.
  • Set a fine-mesh strainer over a bowl and strain the kimchi puree, pressing gently on the solids to extract as much juice as possible; you should have 6 cups of kimchi-Mary mix.
  • Chill thoroughly, then season with salt and pepper and stir in the vodka.
  • Serve over ice. Garnish with skewers of Banchan essentials like pickled spicy cucumbers, tofu, peppers and sweet pickled ginger.