1. Make labneh by straining yogurt for at least 24 hours to remove the whey. It will get a thick, spreadable texture.
   
   
2. Thinly slice the cloves of garlic and lightly fry them in neutral oil until golden.
   
   
3. Next, take the scallions and finely chop some of the greens for garnish and roughly chop the rest.


4. Combine the kimchi, labneh, scallion, half the garlic chips, soy sauce, sesame oil, and a pinch of salt + pepper in a blender (the chunkier the better).
   
   
5. Transfer to a bowl and garnish with chili crisp, the remaining garlic chips, and scallion greens.
   
   
6. Serve with sour onion chips for dipping.

← KITCHEN