Kimchi Seasoning Paste

Name: Kimchi Seasoning Paste
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: Asian
Ingredients: 1/2 cup (65 g) Gochugaru; 6 Tbsp minced (60 g) Garlic; 1 Tbsp chopped (10 g) Ginger; 2 cups Korean pear juice (480 ml) Pear Juice; 1 Tbsp (15 g) Salted Shrimp; 3 Tbsp anchovy fish sauce (45 ml) Fish Sauce; 1 Tbsp flour cooked in 1 cup water to slurry (8 g) Sweet Rice Fl; 1 cup for rice slurry (240 ml) Water; 12 oz Korean radish matchsticks (350 g) Daikon; 3 1/2 oz thinly sliced (100 g) Onion; 1 3/4 oz cut lengths (50 g) Scallion

Independent adaptation of a publicly published Junghyun “jp” Park recipe. Not affiliated with, sponsored by, or endorsed by Junghyun “jp” Park.

CONDIMENT · KIMCHI & FERMENTATION

A condiment for kimchi & fermentation.

JP Park's kimchi seasoning paste for homemade kimchi.

On the jar

KIMCHI

Method: blend
Yield: about 3¾ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Pear Juice 480 mlFish Sauce 45 mlWater 240 ml

Ingredients

Gochugaru1/2 cup (65 g)
Garlic6 Tbsp minced (60 g)
Ginger1 Tbsp chopped (10 g)
Pear Juice2 cups Korean pear juice (480 ml)
Salted Shrimp1 Tbsp (15 g)
Fish Sauce3 Tbsp anchovy fish sauce (45 ml)
Sweet Rice Fl1 Tbsp flour cooked in 1 cup water to slurry (8 g)
Water1 cup for rice slurry (240 ml)
Daikon12 oz Korean radish matchsticks (350 g)
Onion3 1/2 oz thinly sliced (100 g)
Scallion1 3/4 oz cut lengths (50 g)

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 Seasoning 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:

4 kitchens · 4 stars · 4 national awards

Chojang★ STARRED KITCHENOn the jar: CHOJANG SWE
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean chef (JP Park) of Michelin two-star Atomix and Atoboy in New York; James Beard Best Chef: New York State 2023. Contemporary Korean tasting menus with fermented chile and soy sauces.

Adapted from a Junghyun “JP” Park recipe (The Korean Cookbook / Calgary Herald).

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 The Korean Cookbook / Calgary Herald (published as “Kimchi Seasoning Paste”). Full citation lives in Provenance.

Companion jar