MSPrebiotic® Kimchi Aioli with Sesame, Spring Onion & Chili

by Red River College May 09, 2017

MSPrebiotic® Kimchi Aioli with Sesame, Spring Onion & Chili

This creamy dip is a great accompaniment for healthy vegetables!



  • 2 Egg Yolks
  • 2-3 Tbsp Kimchi
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Rice Wine Vinegar
  • 1 Garlic Clove (grated)
  • ½ tsp Ginger (grated)
  • 1 cup MSPrebiotic®
  • ¼ cup Water
  • 7 oz Canola Oil
  • ¼ cup Spring Onion (finely sliced)
  • 1 tsp Sesame Seeds (white)
  • Salt (to taste)

Takes , serves 16 servings (2 Tbsp).


Combine ingredients until smooth and add salt to taste. Chill before serving.

Chef's Notes

  • Don’t rush the emulsion! It takes time to incorporate oil, be sure to go slowly to avoid breaking your aioli.
  • For a chunkier dressing, set aside the kimchi and add it at the end along with the spring onions and sesame seeds.
  • Feel free to adjust the consistency of the aioli with water. If you’d like it thicker, remove some of the water from the recipe. If you’d like it thinner, add a little more water to step 1!
  • Each portion contains approximately 2 tsp of MSPrebiotic®.

Red River College
Red River College


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