Magic Kimchi Paste Recipe

Serves: a lot
Prep time: 10 minutes
Total time: 30 minutes

Ingredients

2 tablespoons mochiko
1 cup gochugaru (finely ground)
⅓ cup|79 ml fish sauce (substitute porcini mushroom broth and porcini powder for vegetarians)
1 tablespoon grated ginger
1 teaspoon Korean plum syrup (optional)
10 garlic cloves
1-2 jalapeños, halved
1 Asian pear, peeled, cored, and roughly chopped
1 small onion, roughly chopped
½ Fuji or gala apple peeled, cored, and roughly chopped
2 peaches, sliced into ½-inch pieces
1 Napa cabbage, cut into 1-inch squares

Directions

1. In a small saucepan, bring 1 cup|250 ml water to a boil. Whisk in the mochiko until thick (almost like porridge). Set aside to cool (if you can’t find mochiko, ½ cup of cooked rice will work).
2. In a food processor, pulse together ⅓ cup of the cooled rice porridge with the gochugaru, fish sauce, ginger, plum syrup, garlic, jalapeños, pear, onion, and apple until smooth. Transfer to a bowl and stir in the sesame seeds.
3. Toss with peaches or cabbage, or anything else you like!

From Why Kimchi Is the Ultimate Blank Canvas for Innovative Chefs

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