Name: Kimchi Paste (Kimchi Yangnyum)
Yield: Makes about 3 cups (750 g)
Cuisine: Korean
Ingredients: ¼ cup (25 grams) cup Korean coarse red pepper flakes; ½ cup (125 ml) water; 5 tablespoons fish sauce; 1 cup (100 g) Korean coarse red pepper flakes; ½ teaspoon peeled and minced ginger; 1 teaspoon fine-grain sea salt or kosher salt; 2 teaspoons oyster sauce; 2 teaspoons sugar; 1 tablespoon fine-grain sea salt or kosher salt; 2 teaspoons peeled and minced fresh ginger; 2 tablespoons fish sauce; 2 tablespoons water; 4 tablespoons garlic paste; 2 tablespoons oyster sauce; 1 tablespoon garlic paste; 2 tablespoons sugar

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

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. We’ve provided two yields for this essential paste. For ease of preparat