Cooked - Roy Choi’s All-purpose Kimchi Paste Recipe

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Roy Choi’s All-purpose Kimchi Paste Recipe

4.0

15 garlic cloves, peeled

¼ cup peeled and roughly chopped ginger (from a 4-inch knob)

1 tablespoon fermented baby shrimp (optional, store-bought is fine)

2 tablespoon kosher salt or coarse sea salt

2 tablespoons sugar

1 cup gochugaru (Korean chili flakes, available at Asian markets or online)

1 large white or yellow onion, peeled and roughly chopped

¼ cup fish sauce

1 tablespoon soy sauce

2 tablespoons rice vinegar (unseasoned)

2 tablespoons oyster sauce

½ cup water

Add all of the ingredients to a clean blender jar, and purée them until a smooth paste forms (if the mixture is too thick to blend, add more water, a few spoonfuls at a time).
Use the paste immediately, or transfer it to a sealed container and refrigerate it. It will keep indefinitely in the refrigerator.

Course🧅Condiment

Diets🥩Carnivore...

Category🧂Condiment

Cuisine🇰🇷Korean

Occasions🥢Asian Cuisine📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 77 weeks ago

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