Kimchi Aioli

Combine the kimchi, garlic, egg yolks, and salt in a food processor and process until smooth, about 1 minute. Use a rubber spatula to scrape down the spatters on the sides of the bowl. With the machine running, add a thin thread of the olive oil to start and then continue adding the oil slowly until you have added about 1/2 cup/120 ml. Stop and scrape down the sides again. With the machine running, add the remaining olive oil, followed by the kimchi juice, vinegar, and sesame oil and process for another 15 or 20 seconds.

Transfer the aioli to a bowl, taste for salt, and add more if necessary, in small increments. If you have time, set the aioli aside, covered, in the refrigerator for half an hour or more to give the flavors time to blend. The sauce will thicken a little as it stands.

Sprinkle on a dusting of sesame seeds when you serve the aioli, if you wish. Store leftovers in a clean glass jar in the refrigerator for up to 4 days.