Baechu Kimchi Gochugaru Marinade Paste

Name: Baechu Kimchi Gochugaru Marinade Paste
Prep time: 5 min
Total time: 5 min
Yield: about 7½ cups (1800 ml)
Cuisine: Asian
Ingredients: 6 cups coarse gochugaru (1440 ml) Gochugaru; 2 cups kelp broth (480 ml) Dashima; 2 cups spring water (480 ml) Water; ½ cup sweet glutinous rice flour (120 ml) Sweet Rice Fl; ½ cup pureed salted shrimp (120 ml) Salted Shrimp; 1 cup pureed white onion (240 ml) Onion; 3 cups pureed Asian pear (720 ml) Asian Pear; ¼ cup anchovy sauce (or ½ cup fish sauce) (60 ml) Fish Sauce; 2 heads garlic minced Garlic; 1 Tbsp minced ginger (15 ml) Ginger; ½ medium Korean/daikon radish matchsticks Daikon; 2 bunches scallion 1" batons Scallion

Independent adaptation of a publicly published Hooni Kim recipe. Not affiliated with, sponsored by, or endorsed by Hooni Kim.

MARINADE · NAPA CABBAGE, FOR BAECHU KIMCHI

A marinade for napa cabbage, for baechu kimchi.

Hooni Kim's gochugaru paste for classic baechu kimchi.

On the jar

BAECHU

Method: shake
Yield: about 7½ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

Gochugaru 1440 mlDashima 480 mlWater 480 mlSweet Rice Fl 120 mlSalted Shrimp 120 mlOnion 240 ml

Ingredients

Gochugaru6 cups coarse gochugaru (1440 ml)
Dashima2 cups kelp broth (480 ml)
Water2 cups spring water (480 ml)
Sweet Rice Fl½ cup sweet glutinous rice flour (120 ml)
Salted Shrimp½ cup pureed salted shrimp (120 ml)
Onion1 cup pureed white onion (240 ml)
Asian Pear3 cups pureed Asian pear (720 ml)
Fish Sauce¼ cup anchovy sauce (or ½ cup fish sauce) (60 ml)
Garlic2 heads garlic minced
Ginger1 Tbsp minced ginger (15 ml)
Daikon½ medium Korean/daikon radish matchsticks
Scallion2 bunches scallion 1" batons

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Baechu Kimchi Gochugaru Marinade Paste wants a whisk and a stove. Make it from this page.

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

4 kitchens · 7 stars · 2 national awards

Soy Ginger VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Soy Sesame Honey Marinade★★★ KITCHENOn the jar: SOY-SESAME-H
Nanban Zuke Tare★ STARRED KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean chef of Danji and Cote in New York; James Beard Best Chef New York State 2026. Korean steakhouse format at Cote earned Michelin recognition.

Adapted from a Hooni Kim recipe (Hooni Kim / Korean Cultural Center NY Kimjang EP.01).

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 Hooni Kim / Korean Cultural Center NY Kimjang EP.01 (published as “Baechu Kimchi Gochugaru Marinade Paste”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar