Kimchi Paste (Batch 1)
- Total Time
- 15 minutes
- Active Time
- 15 minutes
Ingredients
- 4 carrots
- 8 cloves of garlic
- 1 inch knob of ginger
- 1 Tbsp gochujang
- 1 Tbsp soy sauce
- 1½ tsp toasted sesame oil
- 1½ tsp rice vinegar
- 1½ tsp mirin
- ½ medium white onion, sliced thin
- ⅓ cup gochugaru (Korean red pepper flakes)
Notes
A seasoning paste that can be rubbed on vegetables destined to become kimchi.
Directions
- Slice the carrots on a mandoline, then julienne the slices.
- Peel and crush the garlic and ginger. Place them in a food processor and pulse until broken down into a small mince.
- Add gochujang, soy sauce, sesame oil, rice vinegar, and mirin to the food processor and pulse into a uniform paste.
- Transfer to a bowl and add the carrots, onion, and gochugaru. Stir until combined and coated.
- Let sit a few minutes to allow the onions to soften a bit, then stir again.