How to Make a Korean Bloody Mary with Kimchi

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Cocktail Type


Great for




Kimchi Bloody Mary with bacon, pickle and celery garnish

Give your brunch a spicy Korean twist with this mouth-watering Kimchi Bloody Mary. We’ll admit that this kimchi cocktail is an acquired taste suited to those who enjoy fermented drinks. But, with that being said, it is also one of the best Bloody Mary varieties you can mix up if you and your friends are looking for that perfect ‘hair of the dog’ after New Year’s Eve. Savory, slightly sweet and packed with spicy, zingy flavors, this brunch drink will put you back in celebratory mode in no time! 

There are two ways to make a Kimchi Bloody Mary recipe. One is a quicker fix than the other as it uses kimchi juice, while the other is more a labor of love where you make your own fermented Bloody Mary mix. Try both and see which one you prefer. 



Replace the fish sauce with soy sauce for a veggie-friendly drink.


Serve your Kimchi Bloody Mary cocktails with a tray of garnishes so that your friends can pick and choose their own.


Add a dash of maple syrup if your cocktail tastes overly-acidic.



1 Person

6 Oz

180 Ml

6 Parts

Tomato juice
3 Oz

90 Ml

3 Parts

3 Oz

90 Ml

3 Parts

Kimchi brine or juice
0.5 Oz

15 Ml

0.5 Parts

Oz Fresh lemon juice
0.5 Oz

15 Ml

0.5 Parts

Oz Maple syrup 
Teaspoon wasabi powder (optional)
Dash of hot sauce
Dash of fish sauce (optional)
Kimchi, pickled onions and jalapeños to garnish
Coarse salt for glass rim



Pour all the ingredients into an ice-filled cocktail shaker 


Give it a good shake until chilled (30 seconds should do the trick) 


Rim the edge of a highball glass with salt  


Add ice  


Strain the Kimchi Bloody Mary into the salt-rimmed glass 


Garnish with whatever your heart desires, and serve! 

Fermented Bloody Mary mix

Remember how we said we have two versions of this kimchi drink recipe? This is it.

To make this Bloody Mary, you’ll use real kimchi, which gets blended into the tomato juice. We suggest making a jug of this fermented Bloody Mary mix for a fuss-free brunch time. To do that, pour 24 oz tomato juice into a blender then add a packed cup of kimchi and blend until smooth. Strain through a sieve and into a jug and keep in the fridge until it’s Mary time. To make one drink, add 6 oz tomato and kimchi mix to an ice-filled cocktail shaker. This replaces the kimchi juice from the recipe above. Follow the rest of our recipe above and serve!  

Types of kimchi (and their spice levels)

If you’re going to make your own kimchi and tomato blend, it’ll be good to know what types of kimchi you’ll come across to avoid any overly spicy surprises. You’ll find it in the refrigerated produce or pickle section in most supermarkets. While there are tons of kimchi variations, we’ll give you our top two. As always, we suggest you play around with the recipe and find your favorite: 

Napa cabbage kimchi / Baechu kimchi: Made with cabbage that’s been spiced with hot red pepper flakes, fish sauce, garlic, ginger, onion, green onion and Asian chives. You also get a vegetarian version which uses soy instead of fish sauce. On a spice level, it’s got quite the kick, so expect a spicy Kimchi Bloody Mary. 

White kimchi / Baek kimchi: This is a much milder kimchi and is made without hot pepper flakes and is made with a salty, fruity brine instead. This is a good choice if you want to let your friends control the spice of their drinks. 

What is in kimchi juice?

In its simplest form, kimchi juice is the leftover brine found in kimchi. This spicy, tangy liquid is a popular ingredient in Korean cuisine. And of course, in our Kimchi Bloody Mary recipe. Geonbae everyone!  

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