Kimchi Paste

By KEM77

Making kimchi becomes an easy task with a jar of this on hand. In many cases, all you are doing is salting the vegetables, discarding liquid and mixing in a few spoonfuls of this paste. Not just for making kimchi, this paste is also used in flavoring hot pots and soups. In Korea, an anchovy sauce is used as an ingredient to aid in the fermentation process. We use the more widely available Thai or Vietnamese fish sauce.

Ingredients

• 1 cup Korean coarse red pepper flakes
• 1/2 cup water
• 4 tablespoons garlic paste
• 2 teaspoons peeled and minced fresh ginger
• 1 tablespoon fine-grain sea salt or kosher salt
• 2 tablespoons sugar
• 2 tablespoons oyster sauce
• 5 tablespoons fish sauce

Preparation

Step 1

Mix the ingredients together in a medium bowl with a rubber spatula until you have a smooth paste. Store this paste in an airtight container in the refrigerator. It will last for 2 months.