Thyme Enough at Last

Kimchi Paste (Batch 1)

Total Time
15 minutes
Active Time
15 minutes
A seasoning paste that can be rubbed on vegetables destined to become kimchi.


  • 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)


  1. Slice the carrots on a mandoline, then julienne the slices.
  2. Peel and crush the garlic and ginger. Place them in a food processor and pulse until broken down into a small mince.
  3. Add gochujang, soy sauce, sesame oil, rice vinegar, and mirin to the food processor and pulse into a uniform paste.
  4. Transfer to a bowl and add the carrots, onion, and gochugaru. Stir until combined and coated.
  5. Let sit a few minutes to allow the onions to soften a bit, then stir again.