Name: Kimchi Bloody Marys
Total time: 2 h 20 min
Yield: Makes 12 cocktails
Ingredients: 48 ounces tomato juice; 16 ounces soju; ½ cup cabbage kimchi, drained, plus extra kimchi for garnishing; 4 ounces lemon juice, plus lemon wedge (if using rim garnishes); 1 tablespoon fish sauce; 1 tablespoon gochujang; 1 teaspoon pepper; ½ teaspoon toasted sesame oil; 2 tablespoons gochugaru (optional); 2 tablespoons toasted sesame seeds (optional); Cucumber slices for garnishing

Why This Recipe Works

In this hypersavory Bloody Mary, we turn to umami-packed Korean ingredients: Fish sauce, gochujang, and kimchi, along with some heat-moderating sesame oil, bring new dimension to this brunch classic. With these additions, the South Korean grain spirit soju makes a logical and delicious spirit choice, but you can substitute vodka for the soju.

Before You Begin

You can substitute vodka for the soju.

Instructions

Process 48 ounces tomato juice; 16 ounces soju; ½ cup cabbage kimchi, drained; 4 ounces lemon juice; 1 tablespoon fish sauce; 1 tablespoon gochujang; 1 teaspoon pepper; and ½ teaspoon toasted sesame oil in blender until smooth, about 1 minute. Transfer mixture to serving pitcher or large container. Cover and refrigerate until flavors meld and mixture is well chilled, at least 2 hours or up to 1 day.

Combine 2 tablespoons gochugaru and 2 tablespoons toasted sesame seeds, if using, and spread into even layer on small saucer. Moisten about ½ inch of chilled highball glass rims by running lemon wedge around outer edge; dry any excess juice with paper towel. Roll moistened rims in gochugaru mixture to coat. Remove any excess gochugaru mixture that falls into glasses and fill with ice. Stir cocktail to recombine, then serve in prepared glasses, garnishing individual portions with extra kimchi and cucumber slices.