Kimchi sauce is prepared with a hot Korean paste kochhujan, which is a mixture of fermented rice, soybeans and lots of hot pepper. Consistency kochhudana and its color resembles our tomato paste. You can get this product in many online stores of Asian products.
In addition to sharp Korean pasta, it will be necessary to buy or cook the kimchi cabbage itself.
Kimchi sauce - recipe
Kimchi sauce does not have a single list of ingredients, it can include a wide variety of additives that can often be found in Asian cuisine. This sauce will make an ideal company for fish and meat dishes.
Ingredients:
- ginger - 2,5 cm;
- garlic teeth - 2 pieces;
- sharp paste kochhujan - 1/2 item;
- lime juice - 35 ml;
- rice vinegar - 35 ml;
- fish sauce - 15 ml.
Preparation
Rub the ginger root and garlic teeth into a paste. The resulting paste is mixed with kochhudzhanom, pour in the juice of lime, rice vinegar and fish sauce. The resulting mixture can be stored even without a refrigerator for almost a week.
Hot Korean kimchi sauce
If you do not like sauces that are knocked down with their sharpness, but want to cook just a savory addition to the barbecue, then stop at this recipe. The finished sauce is perfect with pork and chicken, as well as with seafood.
Ingredients:
- juice from kimchi - 470 ml;
- onion - 75 g;
- garlic - 8 teeth;
- ketchup - 230 g;
- rice vinegar - 115 ml;
- ginger root - 3 cm;
- Worcestershire sauce - 15 ml;
- kochhujan - 2 tbsp. spoons.
Preparation
Using a blender, whip the cabbage juice with onions, garlic and ginger. Place the mixture on medium heat and add the vinegar, ketchup, wooster and kochhujan paste. Cook all for 10 minutes, waiting until the sauce thickens.
The recipe for kimchi sauce at home
To make the base of kimchi - kochhujan - milder in its taste, we decided to supplement it with an abundance of melted butter, and remove excess wits with honey.
Ingredients:
- butter - 75 g;
- paste kochhujan - 9 tbsp. spoons;
- honey - 15 ml;
- a pinch of sesame seeds.
Preparation
Put all ingredients in a saucepan and leave over low heat. Stirring, achieve emulsification of all products in a thick homogeneous sauce. When homogeneity is achieved - ready! You can serve as a dip to a fried chicken or pelmeni.