Kimchi Paste

 Kimchi Paste forms the base for Kimchi and can also be used for other Korean dishes to form sauces. With an increase in K-pop culture and indulging of Korean dishes like bibimbap, Kimchi Pancakes, Japchae and more, it just makes it the perfect time to try out this punchy sweet, spicy, salty tangy paste!

Authentically Kimchi Paste is made using Fish sauce and such ingredients which are not commonly used in Indian diets. Moreover, this makes it non-vegetarian for us to consume. After a long search for an authentic recipe for Kimchi Paste which are vegetarian and can be made without hassle, I cam across Maangchi, an authentic Korean chef, who is just incredible at making Korean dishes and shares the authentic Korean recipes. I came across her Vegetarian and Vegan Kimchi recipe which I altered a little to suit anyone who is cooking at home and doesn't want to buy ingredients. I have tried her exact recipe too, which is a little too spicy for me, so I changed it to suit my palate. I hope you enjoy cooking it and making it as much as me!

Also, I will share recipes of dishes that use this soon!

Recipe

Ingredients

• 2 tbsp| Rice Flour
• 1 1/3 cup| Vegetable Stock or water
• I tbsp+ 1 tsp| Sugar
• 1-3 tbsp| Salt
• 1 tsp| Ginger
• 9-12 cloves| Garlic
• 1 piece| Onion
• 1/2 cup to 1 cup| Red Chilli Powder
• 2 tbsp| Chilli Flakes

Instructions

• To prepare vegetable stock just boil around 2.5 cups of water with your chosen vegetables (like cabbage, onion, radish, green onions) roughly chopped for around 20 minutes.
• Place a pan on medium-high flame and add 1 cup of your vegetable stock or water to it. 
• Add 2 tbsp rice flour to it and start stirring it using a wooden spoon.
• Stir until the mixture begins to bubble, it should take you about 2 to 3 minutes. 
• Add 1 tbsp sugar and stir until the mixture is slightly translucent, which will again take around 2 to 3 minutes. 
• Remove from the heat and let cool thoroughly.
• This is essentially like making porridge (halwa).
• Mix the cooled porridge, and the remaining ⅓ cup vegetable stock or water along with 1-3 tbsp salt, 1 tsp sugar, 9-12 cloves garlic, 1 tsp ginger, and 1 onion in a food processor and process to a puree.
• If you don't have time for the porridge to cool down, you can also make a puree of remaining ⅓ cup vegetable stock or water along with 1-3 tbsp salt, 1 tsp sugar, 9-12 cloves garlic, 1 tsp ginger, and 1 onion in a food processor and then simply mix it with the porridge later on. 
• Transfer the puree to a medium bowl using a spatula.
• Add 1/2 cup Red chilli powder and mix it well. 
• Taste it, and if you think you can handle more heat add more chilli powder in addition of 2 tbsps and taste along the way. 
• One that is done, finally add the chilli flakes and mix it well.
• You can use it straightway or wait for it to ferment a bit.
• Store it in an air tight container in refrigerator. You might notice a difference in its consistency in few days which is all right and it might smell a little different because it has fermented!

Notes

1. Vegetable Stock enhances the flavour, but it is okay if you skip that out and replace it with water for the ease of cooking
2. Amount of salt depends on what you are planning to cook with it. 1 tbsp to 1.5 tbsp of salt in kimchi paste is enough for it to be used as a dressing or in ramen. Whereas, to prepare kimchi you will have to add 3 tbsp salt for it to act as a preserving agent. 
3. Amount of Red chilli powder depends on the kind of chilli you are using as well as your taste. 
4. Sugar does sound weird yes, but it is super important to balance the paste!
5. Chilli flakes are optional, I just like the texture it provides because we wont be using the authentic gochu-garu the korean chilli powder. Chilli flakes really help with a similar texture to the paste.