kimchi sauce

Kimchi sauce came from South Korea and first spread to Asian countries in various interpretations, and later reached the tables of curious Americans and Europeans.

This delicacy is made with a special "fire" paste called gochujang. Its composition is an uneven mixture of rice that has undergone a fermentation procedure, soybeans and just a huge amount of hot peppers. Due to the surplus of the latter, not everyone is able to enjoy such a specific dish.

The consistency of the paste is more like store-bought ketchup. The easiest way to find the original is through specialized Asian online stores, since it can be problematic to cook it yourself. Culinary experts say that the Slavs have too different products to taste with those that are grown or supplied to Korea.

In addition to the branded pasta, the sauce involves the use of Peking cabbage cooked according to a special recipe. It is her ready-made Koreans used to call "kimchi". But over time, clever chefs got the hang of adding the resulting dressing not only to heads of cabbage, but also to radishes, cucumbers.

National Treasure

Experienced travelers claim that when they first came to the territory of the country of Morning Calm (as South Korea is also called), A foreigner will be asked all over the place about how he liked the spicy kimchi sauce. Because of this, one gets the impression that the locals consider it one of the national treasures.

This makes sense, as more than a hundred national dishes include such a culinary addition. The Japanese also liked this addition, which also took its rightful place in the list of specialties of each prefecture. Only here the recipe is slightly different. Traditional Japanese restaurants offer not only the usual red pepper, ginger and garlic in the composition. tangerines and apples are also added there.

But the creators of the original are still considered to be Koreans, who since ancient times began to harvest Peking cabbage in a similar way, using the fermentation process (it ferments). Today, as well as a hundred years ago, this option is called the most popular addition to rice for everyday and festive meals in the country.

There is an opinion that with the help of these ingredients, the body effectively copes with the metabolism. Looking at slender Asians, it’s hard not to believe in the productivity of the method, which acts as a kind of obesity blocker.

Thanks to the mixing of cultures, as well as the development of cooking as an art, the composition, originally used as a marinade, quickly turned into a separate representative of the kitchen. Now, with its help, mouth-watering meat and fish variations of the festive table are created. You can even find it in savory soups that feature seafood.

In addition to unusual spiciness, Korean sauce adds a characteristic rich flavor. Because of this, he was loved in many restaurants in the vastness of the CIS countries, where sushi is prepared. It is added both at the stage of preparation inside, and is served separately for thrill-seekers in the truest sense of the word.

Benefits and calorie content

Another reason for the popularity of pasta is its low calorie content, for which the product was immediately classified as a dietary category. In addition, the composition boasts a huge amount of various vitamins, active natural ingredients.

Together, this works as an immune booster. A positive "side effect" is the stabilization of the functioning of the digestive system. Approximate energy value for an average cooked serving is:

Adding to this an extraordinary taste, you get an almost perfect addition to the meal of adherents of a healthy lifestyle who do not want to infringe on their taste preferences.


According to historical information, the first mention of miracle sauce was recorded in the first millennium BC. Even then, people knew about its beneficial properties for the body, calling it the "elixir of youth."

A balanced vitamin-mineral potting complex based on:

Regular consumption of such a storehouse of useful macro- and micronutrients has a positive effect on overall health.

Classic recipe

Depending on the region and the personal preferences of the cook, the recipe can vary significantly. Because of this, it is rather problematic to accurately voice the traditional version of the composition. The difference may also vary depending on which particular basis such an unusual additive will be supplied to.

To make things easier for foreigners with a confused variety of offerings, Asian cuisine gurus decided to create a basic version. You can eat it in such a simplified version, and continue to conjure over its improvement to the extent of your own skills.

The main ingredients are as follows:

  • ginger root, about 2.5 cm in size;
  • two garlic cloves;
  • 1/2 tablespoon gochujang;
  • fresh lime juice - 35 ml;
  • fish sauce - 15 ml with the possible addition of a few dry anchovies ;
  • rice vinegar - 35 ml.

First, ginger is ground together with garlic to form a paste. After that, the result is mixed together with gochujang, pouring all the lime juice at once. After that, vinegar and fish sauce are added.

The mixture can be stored without refrigeration, but you should be prepared for the fact that in this case its shelf life will be significantly reduced. On average, the base can last about a week without changing the taste in a cool place.

Slavic version

Most people from the CIS countries find it difficult to cope with the almost unbearable sharpness that the original preparation suggests. Because of this, craftsmen modified the composition of kimchi sauce at home, rewriting some of the products for more familiar ones. In addition, simply incredible portions of hot peppers were removed.

This variation is great for marinating fish, poultry, and BBQ meat and includes:

  • about half a liter of kimchi cabbage juice;
  • 2 medium onions ;
  • 8 garlic cloves;
  • 230 g of ketchup without any releasing spices and flavors;
  • 115 ml rice vinegar;
  • ginger root no more than 3 cm;
  • 2 tablespoons gochujang;
  • 15 ml Worcestershire sauce.

The cooking process can be greatly simplified by using a blender. Cabbage juice is poured into its bowl with onion, ginger, and garlic, previously peeled and cut into several parts.

After successful grinding, the mixture is poured into a saucepan, where Worcestershire, vinegar, ketchup, pasta are added. A medium fire is lit, and the mixture should boil for about ten minutes. As soon as the contents of the pan become thick, the fire can be turned off.

Focus on cabbage

For the result to exceed all expectations, hostesses need to get the hang of making traditional kimchi, which involves pickling cabbage. To do this, stock up on simple ingredients and patience. You can try the resulting one no earlier than two days, although in Korea they practice the use of such a dish, which can be marinated for a couple of months, or even more under special conditions.

For cooking, you need to take:

  • one and a half kilos of cabbage;
  • 6 garlic cloves;
  • 4 tablespoons hot ground pepper;
  • 150 salts ;
  • 2 liters of purified water ;
  • 1 tablespoon sugar.

After cleaning the cabbage from spoiled leaves, it is cut into four parts. Filling is prepared separately: salt poured with boiling water. After cooling the solution, pour the vegetable over it, leaving it alone for 10 hours. For better impregnation, you need to mix the leaves a couple of times during the period.

Next, the pepper is combined with sugar and garlic, adding 3 tablespoons of water. The resulting result is smeared with leaves. Store the resulting goodies in the refrigerator, basement or balcony.

Having stuffed your hand with the simplest recipe, in the future you can move on to various readings of it, up to inventing author's additions to taste.