Name: Kimchi Bloody Mary
Total time: 1 h
Yield: 8
Ingredients: 2 packed cups kimchi (16 ounces); 46 ounces tomato juice, such as Sacramento; 1/4 cup Sriracha chile sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons sherry vinegar; Salt; Freshly ground pepper; 2 cups vodka (16 ounces); Ice; Mint sprigs or shiso leaves, for garnish

Working in batches, puree the kimchi with the tomato juice, Sriracha, 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. Discard the solids or reserve them for another use. Chill thoroughly, then season with salt and pepper and stir in the vodka. Serve over ice, garnished with mint sprigs or shiso leaves.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Kimchi Bloody Mary

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Kimchi Bloody Mary

Your Profile