Homemade Kimchi with Gochujang (Korean Chillie Paste) from scratch


 

Making your own kimchi sounds challenging but it's a lot easier than you think!


Gochujang is an essential ingredient for kimchi making and I had to make a few substitutions because some ingredients weren't obtainable so I'll get to that first.

For the gochujang:

1 tsp chillie powder

4 fresh red chillies

1 tbsp soy sauce

2 cloves garlic

1/2 inch ginger root

1 tbsp sugar

1 tsp cornflour

1 tbsp vinegar

1 tbsp dried shrimp

1 tbsp red chillie flakes

Grind all the ingredients together into a paste. Add half a cup of water and cook on a low flame until thick.



For the Kimchi:

1 head Napa cabbage

1 bunch spring onions, chopped

1 large radish, chopped into thin batons

1 large carrot, chopped into thin batons

Grated garlic and ginger

3 tbsp salt (without iodine)

3 bsp soy sauce

1 tbsp oyster sauce

Wash the cabbage and salt it. Leave it aside for half and hour, then wash and drain well. Slice it into big chunks and mix with the other chopped vegetables. 

Combine the soy sauce, oyster sauce, and grated ginger-garlic with the gochujang. Coat the vegetables well in the paste and leave aside to marinate for 3 days.



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