Traditional Kimchi Sauce

I got this recipe from my new neighbor. Melissa is a Korean's wife. She told me she can't cook well before she got married but she is able to cook a table of authentic Korean Cuisine now. That is what we called Love for family. I love Korean food a lot and hope to improve my Korean cuisine skill from her too. You can refer to here on how to prepare the cabbage. Enjoy!

Must wait for a couple of days for Kimchi full flavour. My hubby commented it tastes good!

Kimchi Sauce

Recipe from Melissa (A korean’s wife & friend of mine)

(Enough for 2.5kg of cabbage)

(A)

• ½ cup rice flour
• ¼ cup sugar
• 3 cups water

(B)

• 4 cups Korean hot chilli flakes
• 1 cup korean fish sauce (Note: You can reduce it if u find it salty)

(C)

• 1 medium size onion
• 1 cup fresh garlic
• 1 tablespoon minced ginger

(D)

• 3pcs of fresh oyster, chopped (optional but it help to ferment the kimchi better)
• 3 stalks green spring onions
• 2 cups shredded carrots

Steps

1. Mix ingredient (A) in a sauce pan and bring it to boil. Keep stirring it till the rice porridge is thicken. Put aside and let it cool down.
2. Blend ingredient (C) in a blender.
3. Add in the ingredient (B) & blended ingredient (C) to the cooled rice porridge and mix well.
4. Add in ingredient (D) and mix well. The sauce is done You can use it to rub on your dehydrated cabbage.

How to prepare the cabbage(Decide to paste the pictorial shared previously here too):

Note

• Buy fish sauce from Korean mart because it is for making kimchi. The smell of the fish sauce will be stronger.

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Loves, TAGlicious