Homemade Kimchi Paste Recipe You Must Try: Authentic Korean Flavor at Home

This Homemade Kimchi Paste recipe makes about 1½ cups of bold, spicy, and tangy goodness, perfect for fermenting your own napa cabbage, radish, or even fusion kimchi creations. Made with a rich blend of garlic, ginger, onion, fish sauce, Korean red chili flakes, and a sweet rice flour base, this paste captures the authentic Korean flavor profile while giving you room to adjust the heat or fishiness to your taste. It stores beautifully in the fridge in an airtight container for 1–2 months, letting the flavors deepen over time. To use, simply slather it over prepared vegetables and start your fermentation. This recipe can also be customized by adding fermented shrimp, apple puree, or miso for unique twists!

▶Ingredients for the Onion-Garlic-Ginger Mixture ~
10 cloves Garlic (roughly chopped)
1 1/2 tsp Ginger (fresh, roughly chopped)
1 Onion (small, roughly chopped)
2 tbsp Fish Sauce
▶Ingredients to make the Rice Flour Paste ~
1 tbsp Glutinous Rice Flour
1 cup Water
2 tbsp Brown Sugar
▶Other ingredients ~
1/4 cup Fish Sauce
3/4 cup Korean Red Chili Flakes

▶Directions ~
Add Garlic, Ginger, Onion, and 2 tbsp Fish Sauce to a blender.
Blend into a smooth paste and set aside.
In a saucepan, combine Glutinous Rice Flour, Water, and Brown Sugar.
Mix well until fully dissolved.
Cook over low heat, stirring constantly.
Once the sugar dissolves and the mixture begins to bubble and thicken slightly, remove from the heat.
Let it cool to room temperature.
In a mixing bowl, combine the cooled Rice Flour Paste with the Blended Onion-Garlic-Ginger Mixture.
Add 1/4 cup Fish Sauce and Korean Red Chili Flakes.
Mix thoroughly until everything is well incorporated and forms a vibrant red paste.
Use as desired or transfer to an airtight jar or container, refrigerate, and use as needed.

Recipe Card-
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