Making Kimchi: The Sauce
In the third part of our series on making Kimchi, we will be focusing on the most important element of this traditional Korean dish: the sauce. The sauce used to ferment the vegetables is what gives Kimchi its distinct flavor and allows it to be preserved for long periods of time.
To start with, you will need the following ingredients for the Kimchi sauce:
- 1 cup of Gochugaru (Korean red chili pepper flakes)
- 1/4 cup of Fish sauce
- 2 tablespoons of Rice flour
- 2 tablespoons of Sugar
- 1 tablespoon of Salt
- 1 tablespoon of Soy sauce
- 1 tablespoon of Minced garlic
- 1 tablespoon of Minced ginger
- 1/2 cup of Water
Firstly, you will need to make a rice paste. In a small saucepan, combine the rice flour and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth. Let the rice paste cool to room temperature.
Next, in a large bowl, combine the Gochugaru, fish sauce, sugar, salt, soy sauce, minced garlic, and minced ginger. Mix well until all the ingredients are fully incorporated. Once the rice paste has cooled, add it to the bowl and mix again to ensure that everything is well combined.
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