All-purpose Korean Kimchi Sauce

Name: All-purpose Korean Kimchi Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece Apple; 1 piece Pear; 1 piece Ginger; 15 clove Garlic; 1 piece Shallot; 1 piece Onion; 3 stick Scallion; 1 piece Green chili pepper; 50g glutinous rice flour; 50g dried small fish; 30g Salt; 100ml fish sauce; 5g MSG; 50g Sugar; 150g Korean chili powder

Small dried fish simmer into a savory broth that thickens with glutinous rice flour, forming the base of a versatile kimchi sauce. Blended with garlic, ginger, and chili, it seasons everything from cabbage to radish.

30 minNewMedium Pickled & Preserved Mix Medium Spicy

Instructions

1
Clean the dried small fish and chop them finely.
2
Put it in water, bring it to a boil, and then cook for another 10 minutes until soft.
3
Mix glutinous rice flour with cold water to make a liquid.
4
Mix glutinous rice flour with cold water to make a liquid.
5
Add to the pot with the small dried fish, stir until cooked (pasty), then remove and let it cool.
6
Peel and clean the garlic, ginger, onion, and shallots.
7
Clean and organize the green peppers and scallions,
8
Ginger, scallions, garlic, shallots, onions, and green peppers are chopped finely.
9
Ginger, scallions, garlic, shallots, onions, and green peppers are chopped finely.
10
Core the apples and pears and chop them into small pieces.
11
Put all the small pieces into a pot without oil or water, add salt, sugar, and MSG, and stir.
12
Add chili powder and fish sauce and mix well.
13
Add the mashed dried fish and glutinous rice.
14
Mix everything evenly, place it indoors away from light for half a day until it slightly ferments, then move it into the refrigerator.