Korean Bloody Mary

Prep Time
Cook Time
Ready In

Recipe: #32723

June 24, 2019

"A Bloody Mary has traditionally had some kick to it, this version intensifies that kick with a Korean flair!"

Original recipe yields 1 serving


  • Serving Size: 1 (586.4 g)
  • Calories 241
  • Total Fat - 1.3 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 116.2 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 11.4 g
  • Sugars - 17.7 g
  • Protein - 8 g
  • Calcium - 165.8 mg
  • Iron - 4.4 mg
  • Vitamin C - 170.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Put chopped chile at the bottom of a tall serving glass or cocktail shaker and mash it with a muddler or spoon handle.

Step 2

Fill the glass with ice cubes, add all liquids and worcestershire sauce.

Step 3

Pour the cocktail into another tall glass and do this back and forth several times to chill the drink.

Step 4

To Serve: Spread chile powder of choice on a small plate.

Step 5

Rub rim of serving glass with lime, then dip in chile powder to coat.

Step 6

Fill serving glass with ice, strain the chilled cocktail mix into the glass and decorate with a couple of sprouts and a celery stalk. Serve. Gunbae!

Tips & Variations

  • Ice cubes


3 Reviews


If kimchi juice is not possible, use vinegar for a similar substitute.


review by:
(21 Mar 2020)


This was a fun twist on a bloody mary. It worked well and was the perfect size. Since it was a tad too spicy and strong for me, I ended up wiping off the chili on the rim (but it looked very pretty) and added a bit more tomato juice. Thank you!


review by:
(20 Jul 2019)


This was a good Bloody Mary, but couldn't really tell much difference between this and one made only with vodka. I did like the spicy kick from the chili pepper - it kind of snuck up on you after a few sips - in a good way! Kinda fancied it up with a carrot stick and a large shrimp. Yummy!


review by:
(20 Jul 2019)