Olive Kimchi Recipe | Spicy Korean Olive Side Dish

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Make this easy olive kimchi recipe with salty olives, spicy gochugaru, garlic and sesame oil. A bold Korean-inspired side dish ready in 35 minutes.


Olive kimchi recipe with black pitted olives coated in red gochugaru, garlic and sesame seeds.

Craving a bold Korean-inspired side dish with a spicy, savoury kick? This easy olive kimchi recipe transforms ordinary jarred olives with gochugaru, garlic, fish sauce and fragrant sesame oil. It's simple to prepare, requires no cooking and makes a tasty addition to a Korean-style meal.

The History of the Dish

Traditional Korean kimchi is commonly made by seasoning and fermenting vegetables, while this olive kimchi is a modern, kimchi-inspired preparation that uses ready-to-eat olives instead. The olives bring a salty, briny flavour that pairs beautifully with Korean chilli flakes, garlic and sesame oil, creating a spicy, savoury side dish with a distinctive Mediterranean-meets-Korean twist.

Key Ingredients & Their Role

  • Pitted olives ➔ Provide a briny, salty base with a firm, satisfying texture.
  • Gochugaru (Korean chilli flakes) ➔ Adds Korean-style chilli flavour, colour and adjustable heat.
  • Sugar ➔ Balances the olives' saltiness and the chilli's heat.
  • Fish sauce ➔ Adds savoury umami depth.
  • Minced garlic ➔ Brings a punchy, aromatic flavour.
  • Sesame oil ➔ Adds a nutty aroma that ties the seasoning together.
  • Sesame seeds ➔ Provide a subtle crunch and a nutty finish.

🌶️ Olive Kimchi

This no-cook olive kimchi recipe combines juicy, briny olives with spicy Korean chilli flakes, garlic and nutty sesame oil for a punchy side dish. Serve it alongside steamed rice, Korean-inspired meals, grilled meat or simple noodles for an easy flavour boost.

Recipe Details

  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Cuisine: Korean-inspired fusion
  • Estimated Calories: Approximately 100–150 calories per 100 g, depending on the olives and how much seasoning is consumed. This is an estimate, not a laboratory-tested nutrition value.
  • Servings: Approximately 20 small servings, depending on portion size

Ingredients

For the Olive Kimchi

  • 2 kg jar of pitted olives (approximately 4.4 lb before draining; drained weight will vary)
  • 6 tbsp gochugaru (Korean chilli flakes; approximately 30–40 g, depending on the grind)
  • 1 tbsp sugar (approximately 12–15 g)
  • 2 tbsp fish sauce (30 ml)
  • 2 tbsp minced garlic (approximately 20 g)
  • 2 tbsp sesame oil (30 ml)
  • 2 tbsp sesame seeds (approximately 18 g)
  • ½ cup diced spring onion (approximately 50 g)

Equipment

  • Large mixing bowl
  • Colander
  • Airtight food-safe container

Instructions

1. Rinse the olives 


Drain the olives from the jar and rinse them several times under cold running water. Gently stir them around in the colander to help remove excess brine.

2. Soak to reduce the saltiness 


Transfer the rinsed olives to a large bowl and cover them with cold water. Soak for 30 minutes to help reduce their salty flavour.

If the olives are still too salty for your taste, you can rinse and taste one before proceeding. Avoid soaking them excessively, as this may dilute their flavour and affect their texture.

3. Drain the olives thoroughly

Drain the olives in a colander and allow excess water to run off. Gently shake the colander to remove trapped water. This is important because excess water can dilute the seasoning and make it harder for the chilli and garlic mixture to cling to the olives.

4. Add the seasoning


Transfer the drained olives to a large mixing bowl. Add the gochugaru, sugar, fish sauce, minced garlic, sesame oil, sesame seeds and spring onion directly on top of the olives.

5. Mix until evenly coated 


Using a large spoon or clean food-safe gloves, gently toss everything together until the olives are evenly coated in the red chilli seasoning. Check the bottom of the bowl to make sure the garlic, sesame seeds and chilli flakes are distributed throughout.

Taste one olive and adjust the seasoning if necessary. Remember that the olives and fish sauce already contribute saltiness.

6. Transfer to a container 


Transfer the seasoned olives into a clean, airtight food-safe container. Scrape any remaining seasoning from the mixing bowl into the container so you don't lose the flavourful coating.

7. Chill before serving

Refrigerate the olive kimchi before serving to allow the flavours to mingle. It can be eaten straight away, but a few hours in the refrigerator will give the seasoning more time to settle into the olives.

Tips & Substitutions

Choose olives you enjoy

I used black pitted olives for this Olive Kimchi recipe. Their rich, savoury flavour pairs well with the spicy Korean chilli seasoning. You can also use green olives or a mix of different olives if you prefer. Check the drained weight on the jar, as a 2 kg jar includes liquid and may contain considerably less than 2 kg of olives.

Adjust the chilli level

Gochugaru varies in heat depending on the variety. Start with less if you prefer a milder side dish, then add more to taste.

Drain thoroughly

Removing excess water helps the seasoning cling to the olives instead of becoming diluted.

Balance the saltiness

Rinsing and soaking can reduce the saltiness, but the result depends on the olive variety and brine. Taste the olives before adding extra fish sauce or salt.

Fish sauce alternative

For a vegetarian or vegan version, replace the fish sauce with a suitable vegan fish sauce or a small amount of soy sauce. The flavour will be different, and soy sauce can still be salty.

Storage

Store in a clean, airtight container in the refrigerator at 5°C (41°F) or colder. Because the olives have been opened, rinsed and mixed with fresh garlic and other ingredients, don't assume the original jar's shelf life still applies. Use promptly, follow the olive manufacturer's storage guidance where relevant, and discard if you notice mould, unusual odours or other signs of spoilage. Always use clean utensils.

Serving idea

Enjoy small portions with steamed rice, Korean-style meals, grilled meat or noodles. The strong seasoning means a little can go a long way.

FAQ

Is olive kimchi traditional Korean kimchi?

No. This is a Korean-inspired fusion side dish rather than traditional fermented vegetable kimchi. It uses olives seasoned with gochugaru, garlic, fish sauce and sesame oil.

Can I eat olive kimchi straight away?

Yes. It is ready to eat after mixing. Chilling it for a few hours allows the flavours to mingle.

How do I make olive kimchi less salty?

Rinse the olives several times and soak them in cold water for 30 minutes before draining thoroughly. The amount of salt removed depends on the olives.

Is olive kimchi fermented?

No fermentation is required for this recipe. It is a seasoned olive side dish, so store it in the refrigerator rather than treating it like shelf-stable fermented kimchi.

How should I store olive kimchi?

Keep it in a clean, airtight container in the refrigerator at 5°C (41°F) or colder. Since this recipe includes fresh minced garlic, make small batches and use them promptly.

Wrap-Up

This easy olive kimchi recipe is a simple way to give jarred olives a bold Korean-inspired makeover. The combination of gochugaru, garlic, fish sauce and sesame oil creates a spicy, savoury side dish with very little preparation.

Serve a small bowl with rice or your favourite Korean-inspired meal for a flavourful addition to the table.

Do you prefer your olive kimchi mild or extra spicy? If you enjoy simple, flavour-packed meals, try my Easy Chicken Laksa next.

Keyword

olive kimchi recipe, spicy Korean olives, Korean olive side dish, gochugaru olives, easy no-cook side dish, 올리브 김치, 올리브 김치 레시피, 매콤한 올리브, 고추가루 올리브, 간단한 밑반찬


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