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Kimchi Queso Dip

Make all your kimchi cheese dreams come true. Kimchi Queso Dip is the Tex-Mex, Korean fusion appetizer that's perfect for any time of the day or night.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Booze Food, Snack, Superbowl Party Food
Cuisine: Fusion Food
Keyword: KImchi Queso Cheese Dip
Servings: 6 as appetizer
Author: The Subversive Table


  • 1 onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 Tbsp ground cumin
  • 1/2 tsp salt
  • 1 lb/250g ground beef or sausage
  • 2 Tbsp Gochujang (Korean chile paste)
  • 1 1/2 cup mozzarella cheese (grated)
  • 1 1/2 cup cheddar cheese or monterey jack (grated)
  • 1 cup kimchi (chopped into bite-sized pieces)


  • Heat oven to 350F/ 175C.
  • Heat a 10 inch cast-iron skillet to medium heat. Add 1 Tbsp vegetable oil. When the pan is hot, add onion, red bell pepper, cumin, and salt. Saute until the vegetables are softened and slightly browned, about 5 minutes.
  • Add ground beef/sausage and gochujang. Break up meat chunks with a wooden spoon until cooked through and brown, about 5-8 minutes.
    Kimchi Queso Cheese Dip
  • Remove from heat. Add cheese. Gently mix with a fork until well combined.
    Kimchi queso cheese dip
  • Transfer to the oven and bake for 5-7 minutes. The goal is for the cheese to gently melt. Watch carefully so that the cheese does not overcook and harden too much.
    kimchi queso cheese dip
  • Remove from oven. Add kimchi to the middle in a small mound. Garnish with cilantro, green onion, avocado, red chili pepper (or jalapeno), and/or sour cream.Serve immediately with plenty of tortilla chips and lime wedges.
    kimchi queso dip in cast iron pan with chips on the side


*The cheese will gradually harden as it cools. If it hardens too much, reheat in a 350F/175C oven for a few minutes until the cheese melts into runny puddles once again.
**If you don't own a cast-iron skillet, cook in a regular pot/skillet up to step 3.  Transfer contents to an oven-proof dish and mix in the cheese.  Then bake for 5-10 minutes, as per usual. 
***Either Ground beef or sausage works.  I've tried both and they both taste good.  The sausage is more crispy than the ground beef.