All-Purpose Kimchi Seasoning
Creating the Perfect Ratio for a Versatile Kimchi Seasoning Base
Let’s make an all-purpose kimchi seasoning that can be used as a base for all kinds of kimchi! ^^ Having this kimchi seasoning ready allows you to easily make fresh kimchi, such as napa cabbage kimchi, kkakdugi (cubed radish kimchi), gat kimchi (mustard greens kimchi), and pa kimchi (green onion kimchi) in no time.
Sweet Rice Porridge Ingredients
- 1L water
- 10 Tbsp sweet rice flour
- 5 pieces dried kelp
- 5 pieces dried pollack
Seasoning Ingredients
- 2 cups gochugaru (Korean chili flakes)
- 2 Tbsp spicy gochugaru (optional, for extra heat)
- 8 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1.5 onions (medium-sized)
- 4 Tbsp salted shrimp
- 1 cup plum extract (or syrup)
- 1/4 cup anchovy fish sauce
- 1/4 cup sand lance fish sauce
- 2 cups gochugaru (Korean chili flakes)
- 2 Tbsp spicy gochugaru (optional, for extra heat)
- 8 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1.5 onions (medium-sized)
- 4 Tbsp salted shrimp
- 1 cup plum extract (or syrup)
- 1/4 cup anchovy fish sauce
- 1/4 cup sand lance fish sauce
Cooking Instructions
Step 1
First, we’ll make the sweet rice porridge, which is the base for the kimchi seasoning. In a pot, combine 1L of water with 5 pieces of dried kelp and 5 pieces of dried pollack. Let them soak in cold water for about 30 minutes to extract a deep, savory broth. (You can skip this step if you’re short on time.) Remove the kelp and pollack. Add 10 Tbsp of sweet rice flour to the infused water and whisk until completely smooth and lump-free. Cook over low to medium-low heat, stirring continuously to prevent sticking. The porridge is ready when it thickens and turns from opaque to a more translucent consistency.
Step 2
The usual ratio for garlic to ginger in kimchi seasoning is 4:1. However, for this recipe, as we’re aiming for a seasoning to be used relatively soon rather than for long-term aging, I’ve reduced the proportion of ginger slightly. Feel free to adjust the amount of ginger according to your preference.
Step 3
Next, we’ll blend the onions and salted shrimp. These ingredients will add sweetness and a rich umami flavor, enhancing the overall depth of your kimchi. Blend the onions first until smooth, then add the salted shrimp and blend them together.
Step 4
In a large bowl, combine the prepared sweet rice porridge with the blended onion and salted shrimp mixture, 1 cup of plum extract, and 2 cups of gochugaru. Mix everything thoroughly. You can adjust the amount of gochugaru at this stage based on the desired color.
Step 5
Now, add the 2 Tbsp of spicy gochugaru (if you want extra heat), 1/4 cup of anchovy fish sauce, 1/4 cup of sand lance fish sauce, 8 Tbsp of minced garlic, and 2 Tbsp of minced ginger. Mix well to create the delicious kimchi seasoning. The initial gochugaru amount is set for medium spiciness; you can always add more when making the actual kimchi to adjust the heat level.
Step 6
Once made, store this versatile kimchi seasoning in an airtight container in the refrigerator or freezer. When you’re ready to make kimchi, simply take out this seasoning, mix it with your prepared vegetables, and you’ll have delicious homemade kimchi in no time! Enjoy using it for all your kimchi-making needs.
