The Basic Kimchi Sauce

BasicSauce8Make the Traditional Cabbage Kimchi to Kimchi Salad with this simple Kimchi sauce. You won’t want to buy another bottle of Kimchi.
 
The hardest part of making Kimchi is the sauce. With a touch of a botton, you can make this easy but authentic tasting sauce that can be used to make all of the red-pepper based Kimchi. Among the many; Cucumber Kimchi, Turnip Kimchi, Bok Choy Kimchi, Choy Sam Kimchi, and Perilla Kimchi. I always have The Basic Kimchi Sauce in the freezer. Make a batch and keep it in the freezer for even a faster way to make Kimchi.

 

INGREDIENT LIST

1 red bell pepper, rough chop
2 inch strip ginger, sliced
1/2 cup garlic, peeled
1/2 medium onion, rough chop
1/4 water

1 cup coarse red pepper powder for Kimchi making
3/4 cups fish sauce, TIPAROS preferred
1 tablespoon granulated sugar
1/3 cup water
5 stalks, diced green onions, about 1 cup

 

BasicSauce18There are so many fish sauce on the market that it can be very confusing to know which one would be the best ones to use for this sauce. They vary quite a bit in the sodium content; many of them have MSG and additives. These factors will play a role in how Kimchi will taste.
 
I always use TIPAROS brand because it is the most pure; no MSG, color or preservatives. I’ve tested with many other brands but I always return to TIPAROS. If you can’t find TIPAROS, find one that has a sodium content of 29% to 1 tablespoon and no MSG.

 
 
 

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Chop the onion and the red bell pepper. Peel the garlic. Rough chop the ginger.

 
 

In a food processor or a blender, add the first 5 ingredients. Purée until apple sauce consistency.

 
 

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Transfer to a bowl.

 
 

Chop the green onions and add to the bowl.

 
 

Add the sugar, water, fish sauce and coarse red pepper powder.

 
 

Mix well to combine the ingredients. Cover and let it stand for 10-15 minutes.

 
 

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Makes about 3 cups. If not using right away, follow the directions in “How-To Freeze The Basic Sauce” and freeze. Can be frozen up to 3 months.

 
 

How-To Video


 
 

Helpful How-To’s

 
 

Kimchi Using The Basic Kimchi Sauce

 
 

The Basic Kimchi Sauce
 
Makes: 3 cups
Ingredients
  • 1 red bell pepper, rough chop
  • 2 inch strip ginger, sliced
  • ½ cup garlic, peeled
  • ½ medium onion, rough chop
  • ¼ water
  • 1 cup coarse red pepper powder for Kimchi making
  • ¾ cups fish sauce, TIPAROS preferred
  • 1 tablespoon granulated sugar
  • ⅓ cup water
  • 5 stalks, diced green onions, about 1 cup
Instructions
  1. Chop the onion and the red bell pepper. Peel the garlic. Rough chop the ginger.
  2. In a food processor or a blender, add the first 5 ingredients. Purée until apple sauce consistency.
  3. Transfer to a bowl.
  4. Chop the green onions and add to the bowl.
  5. Add the sugar, water, fish sauce and coarse red pepper powder.
  6. Mix well to combine the ingredients. Cover and let it stand for 10-15 minutes.
Notes
There are so many fish sauce on the market that it can be very confusing to know which one would be the best ones to use for this sauce. They vary quite a bit in the sodium content; many of them have MSG and additives. These factors will play a role in how Kimchi will taste.

I always use TIPAROS brand because it is the most pure; no MSG, color or preservatives. I’ve tested with many other brands but I always return to TIPAROS. If you can’t find TIPAROS, find one that has a sodium content of 29% to 1 tablespoon and no MSG.