Kimchi Paste

Name: Kimchi Paste
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: about 8 cloves (40 g) Garlic; 125 g Gochugaru; 50 g Ginger; 180 g Pear; about 6 Tbsp (100 ml) Fish Sauce

Independent adaptation of a publicly published Andoni Luis Aduriz recipe. Not affiliated with, sponsored by, or endorsed by Andoni Luis Aduriz.

MARINADE · CABBAGE OR VEGETABLES TO MAKE KIMCHI

In the published recipe, this is the marinade for homemade kimchi.

Aduriz's kimchi paste for homemade kimchi.

On the jar

PASTA DE

Method: blend
Yield: about 1¾ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Fish Sauce 100 ml

Ingredients

Garlicabout 8 cloves (40 g)
Gochugaru125 g
Ginger50 g
Pear180 g
Fish Sauceabout 6 Tbsp (100 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Kimchi Paste wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 2 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Andoni Luis Aduriz. Basque / contemporary. Cited awards include: Michelin 2* (Mugaritz).

Originally published as Pasta de Kimchi.

Adapted from a Andoni Luis Aduriz recipe (Andoni Luis Aduriz / El País Gastronomía).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andoni Luis Aduriz / El País Gastronomía (published as “Pasta de Kimchi”). Full citation lives in Provenance.

Companion jar