Kimchi Sauce Recipe

Prepare kimchi

Measure 2 cups of well-fermented napa cabbage kimchi (drain any large chunks of liquid but reserve 2 tablespoons of kimchi brine). Roughly chop the kimchi into smaller pieces so it will puree evenly.

Place the chopped kimchi and the 2 tablespoons of reserved kimchi brine into a blender or food processor.

Add 3 peeled garlic cloves, 2 tablespoons roughly chopped scallion greens, 1 teaspoon sliced fresh ginger, and 2 tablespoons chopped Asian pear (or apple) to the blender with the kimchi. The fruit helps round acidity and gives body to the sauce.

Pulse the mixture 6–10 times until coarsely blended, then blend continuously for 15–30 seconds until you reach a smooth but slightly textured paste. Scrape down the sides if needed.

Add 1 tablespoon gochugaru, 1 teaspoon gochujang, 1 tablespoon soy sauce, 1 teaspoon fish sauce, and 1 teaspoon toasted sesame oil to the blender.

Blend again 10–15 seconds until all components are fully incorporated and the sauce is uniform in color and texture.

Taste the sauce and add 2 teaspoons rice vinegar and 1 teaspoon honey (or sugar) to balance acidity and heat. Blend 5–10 seconds more and re-taste; adjust sweetness or vinegar by ½ teaspoon increments to suit preference.

Warm 2 teaspoons neutral oil (in a small pan or microwave for 10 seconds) and pour over the sauce while the blender is running on low speed to slightly emulsify and mellow raw flavors.

Stir in 1 teaspoon toasted sesame seeds if using. If the sauce is too thick, thin with 1–2 teaspoons water or more kimchi brine to reach desired consistency.

Transfer the kimchi sauce to a jar. Refrigerate for at least 30 minutes to let flavors meld; it will keep refrigerated up to 2 weeks. Stir or shake before using.