Making Kimchi Paste
Kimchi paste is the essential glue of fermentation, acting as the carrier for seasoning, aromatics, and the base that drives the microbial change. It is built from a slurry of cooked rice flour porridge mixed with aromatics like ginger, garlic, and scallion, then sharpened with high-quality fish sauce and coarse Korean red chili flakes. The goal is a thick, vibrant red smear that clings to every leaf of your vegetable without sliding off.
Balance the heat and the funk
The paste should taste aggressively salty and spicy before it hits the vegetables; the produce will soak up the intensity during fermentation. Use cold porridge to avoid cooking the aromatics.
- Small saucepan
- Whisk
- Food processor or mortar and pestle
- Large mixing bowl
What goes in.
- 2 tbspsweet rice flour (glutinous rice flour)
- 1 cupwater
- 1 tbspsugar or maple syrup
- 1/2 cupgochugaru (coarse Korean red chili flakes)
- 1/4 cupfish sauce
- 1/4 cupgarlic cloves, smashed
- 1 tbspfresh ginger, minced
- 1/2small yellow onion, roughly chopped
Creating the binder
Cooking the rice flour with water creates a starch-based binder that allows the chili and aromatics to coat vegetables evenly rather than falling to the bottom of the jar.
The method.
Cook the porridge
Whisk the rice flour and water in a small saucepan over medium heat. Stir constantly until it thickens into a translucent, glue-like consistency, about 3 to 5 minutes. Remove from heat and stir in the sugar. Let it cool completely.
Process the aromatics
Place the garlic, ginger, onion, and fish sauce into a food processor. Pulse until you reach a smooth, paste-like texture. If using a mortar and pestle, pound them until they form a wet pulp.
Combine the paste
In a large bowl, whisk the cooled rice porridge with the aromatic mixture and the gochugaru. The paste will be thick and deep red. Let it sit for 10 minutes to allow the chili flakes to hydrate.
Other turns to take.
Vegan Version
Replace the fish sauce with a combination of high-quality soy sauce and a teaspoon of kelp powder to mimic the oceanic depth.
When it doesn't go to plan.
If your gochugaru is too dry, add an extra tablespoon of water to the paste so it spreads easily.
Do not skip the sugar; it provides the fuel for the beneficial bacteria to start the fermentation process.
Store any leftover paste in an airtight container in the freezer for up to three months.
The ones that keep coming up.
Can I use chili powder instead of gochugaru?
No. Standard chili powder is too fine and often contains other spices. Gochugaru has a specific texture and mild, smoky heat that is central to the finished product.
How do I know if the porridge is cool enough?
The porridge should be at room temperature. If it is warm, it will cook the garlic and ginger, changing their raw, pungent profile which is necessary for proper fermentation.
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