All-Purpose Kimchi Seasoning
Make Your Own Versatile Kimchi Seasoning: Store It for Later!
Having this all-purpose kimchi seasoning ready in your freezer means you can whip up any kind of kimchi with ease. It’s a game-changer for quick and delicious kimchi making!
Main Ingredients
- 5.5 cups Gochugaru (Korean chili flakes)
- 370g Cooked and mashed sweet potato
- 4 Tbsp Rice syrup (Jocheong) for sweetness adjustment
- 1 Ripe pear (cored and chopped)
- 5cm thick piece of radish (cleaned)
- 2/3 cup Minced garlic
- 2 Tbsp Ginger syrup (or 1 Tbsp minced fresh ginger)
- 2 Tbsp Saeujeot (fermented salted shrimp, finely chopped)
- 6-7 Tbsp Fish sauce (anchovy or sand lance, adjust to taste)
- 6-7 Tbsp Plum extract (Maesilcheong)
- 3 cups Rich broth made from kelp and anchovies
Broth Ingredients
- 1 Dried anchovy pack (or 10-15 dried anchovies)
- 1 piece Dried kelp (approx. 10x10cm)
- 5-6 Dried jujubes
- 1 piece Ginger, cut into large chunks
- Garlic peels (for depth of flavor)
- Garlic scape flower heads (for aroma)
- 1 Dried anchovy pack (or 10-15 dried anchovies)
- 1 piece Dried kelp (approx. 10x10cm)
- 5-6 Dried jujubes
- 1 piece Ginger, cut into large chunks
- Garlic peels (for depth of flavor)
- Garlic scape flower heads (for aroma)
Cooking Instructions
Step 1
Core the pear and chop it into bite-sized pieces, leaving the skin on for extra flavor.
Step 2
Boil the sweet potato with its skin on until tender. While still warm, peel off the skin and mash it. (Mashing while warm makes it easier.)
Step 3
Clean the radish and cut it into 5cm thick pieces. Chop the onion into large pieces as well.
Step 4
In a blender, combine the chopped pear, mashed sweet potato, cut radish, and chopped onion. Pour in the 3 cups of the rich kelp and anchovy broth you prepared.
Step 5
Blend until all ingredients are smooth and well combined, with no chunks remaining. Pour the blended mixture into a large bowl.
Step 6
To the blended base in the bowl, add the minced garlic, finely chopped saeujeot, rice syrup, plum extract, and fish sauce. Mix everything thoroughly.
Step 7
Finally, add the gochugaru (chili flakes) and stir vigorously until everything is evenly incorporated. You’ll have a thick and appetizing kimchi seasoning.
Step 8
Transfer the finished kimchi seasoning into resealable bags or airtight containers. If using bags, press out as much air as possible and flatten them for easy storage and retrieval.
Step 9
Store the prepared kimchi seasoning in the freezer. When ready to use, thaw it in the refrigerator before incorporating it into your kimchi. Enjoy delicious homemade kimchi anytime!
