All-Purpose Kimchi Seasoning Paste
#KimchiSeasoning #HomemadeKimchiPaste #TheSecretToDeliciousKimchiForAnyType!
Introducing an all-purpose kimchi seasoning paste that allows you to make delicious kimchi of any kind. This paste will add depth and rich flavor to your kimchi.
For the Rice Flour Paste- 2 Tbsp glutinous rice flour
- 1 cup water
Cooking Instructions
Step 1
First, let’s make the glutinous rice flour paste, which is the foundation for delicious kimchi. In a pot, combine the glutinous rice flour and 1 cup of water. Cook over low heat, stirring continuously to prevent lumps. As it cooks, it will gradually thicken into a smooth paste. Let the prepared rice paste cool completely.
Step 2
While the rice paste is cooling, prepare the broth that will add depth to your kimchi. While a basic broth made with anchovies and kelp is good, adding dried pollock heads will result in a richer and more savory flavor. For an even more robust taste, consider simmering dried shiitake mushroom stems, leek roots, dried pollock heads, and dried shrimp heads together to create a concentrated natural broth.
Step 3
To the completely cooled rice paste, add the fragrant minced garlic and pungent minced ginger. This forms the base of your seasoning.
Step 4
Radish adds a refreshing taste and natural sweetness to kimchi. Grate the radish finely and add it to the seasoning mixture. While shredded radish is often used for whole cabbage kimchi, grating it for the paste will help develop a deeper flavor as the kimchi ferments. This method is especially recommended for kimchi you plan to store for a long time.
Step 5
Pour in the cooled broth that you prepared earlier. This will help to loosen the ingredients and create a smoother paste. You can adjust the amount of broth according to your preference.
Step 6
Add a generous amount of roughly chopped fresh green onions. The refreshing flavor of the onions will blend well with the kimchi seasoning, enhancing its aroma.
Step 7
Incorporate the chili seeds, which provide a spicy yet uniquely refreshing taste. Chili seeds can elevate the kimchi’s flavor significantly, but if they are difficult to find or you prefer not to use them, feel free to omit them.
Step 8
Now it’s time to add the gochugaru (Korean chili flakes), which will give your kimchi its characteristic color and spiciness. The type and coarseness of the gochugaru you use can affect the final taste and appearance of your kimchi, so choose according to your desired kimchi style.
Step 9
This is the stage for seasoning and balancing the flavors. Add the anchovy fish sauce and salted fermented shrimp for umami, along with plum extract and sugar for a subtle sweetness. Cheongju (rice wine) is optional but recommended for its ability to remove any unwanted odors and enhance the overall flavor.
Step 10
All the ingredients are now in the bowl. Use a spatula or ladle to stir everything together thoroughly until well combined. The mixture might seem a bit thin at first, but as the kimchi ferments, the gochugaru will absorb moisture, gradually thickening the paste to a rich consistency.
Step 11
Here is your well-mixed all-purpose kimchi seasoning paste! While you can use it immediately to make kimchi, allowing it to rest in the refrigerator for about a day will let the flavors meld together, resulting in kimchi with even deeper and more complex savory notes. Enjoy using this versatile paste for various types of kimchi!
