The kimchi paste (양념) is what gives kimchi its distinctive flavour. Master this recipe and you can make any type of kimchi - or use it as a versatile Korean seasoning.
Components of Kimchi Paste
The Essentials
- Gochugaru: Korean red pepper flakes - the foundation
- Garlic: Lots of it - much more than Western recipes
- Ginger: Fresh, not powdered
- Fish sauce: Provides umami depth
The Binder
- Rice flour paste: Helps seasonings stick and feeds fermentation
Basic Kimchi Paste Recipe
Makes enough for 1.5kg cabbage
Ingredients
- 3 tablespoons rice flour
- 250ml water
- 1 tablespoon sugar
- 50g gochugaru
- 30ml fish sauce
- 20g salted shrimp (saeujeot) - optional
- 8 cloves garlic
- 20g fresh ginger
Instructions
- Make rice paste: Whisk rice flour into water, heat until thick, stir in sugar, cool completely
- Blend aromatics: Process garlic, ginger, fish sauce, and shrimp until smooth
- Combine: Mix cooled rice paste with aromatic blend and gochugaru
- Rest: Let sit 10 minutes for flavours to meld
Paste Variations
Mild Paste
Use 30g gochugaru instead of 50g, or mix with sweet paprika.
Vegan Paste
Replace fish sauce with 3 tbsp soy sauce + 1 tbsp white miso.
Extra Umami
Add 1 tbsp anchovy paste or kelp powder.
Other Uses for Kimchi Paste
- Season stir-fries
- Mix into mayo for spicy sauce
- Add to soup bases
- Marinade for meats
- Spread on toast with avocado
Storage
Refrigerate unused paste for up to 2 weeks, or freeze for 3 months. Always use clean utensils when scooping.
