Main ingredients 🥩
OnionTuna sauceAnchovy sauceMalt syrupMinced garlicMinced gingerRed pepper powderPlum juice
Lim Sung-geun's Universal Kimjang Seasoning Paste
A convenient, no-boil version of Limjjang's universal kimjang seasoning paste made with malt syrup instead of glutinous rice flour.
🙋 Recommended for
- ⭐ Those who find the traditional rice flour boiling process for kimjang too troublesome or difficult
- ⭐ Those who want to easily make various types of kimchi using just one versatile seasoning paste
Ingredients needed 🛒5 servings
- 250g chopped onion
- 250g tuna sauce
- 500g anchovy sauce
- 500g malt syrup
- 200g white sugar
- 150g minced garlic
- 70g minced ginger
- 30g sea salt
- 650g kimchi-grade red pepper powder
- 50g plum juice
Recipe 🍳
- Add a small amount of water to 250g of onion and blend in a blender until smooth.
- In a large bowl, combine the blended onion, 250g tuna sauce, 500g anchovy sauce, 500g malt syrup, 200g white sugar, 150g minced garlic, 70g minced ginger, 30g sea salt, and 50g plum juice. Mix thoroughly.
- Add 650g of kimchi-grade red pepper powder and mix evenly using a spoon or spatula, ensuring no clumps remain.
- Let sit undisturbed for about 5 minutes so the red pepper powder absorbs moisture and swells, completing the paste.
- Blend onion with a little water in a blender.
- Mix the chopped onion with all seasoning ingredients—tuna sauce, anchovy sauce, malt syrup, sugar, etc.
- Add red pepper powder and stir well to combine evenly.
- Let rest for 5 minutes to allow the pepper powder to absorb moisture and swell.
Cooking tips 💡
- Do not use blended garlic, as it alters the flavor; always use freshly chopped garlic for a clean, crisp kimchi taste.
- Use coarse-ground, kimchi-specific red pepper powder rather than fine powder to avoid a heavy texture and maintain a fresh, bright color.
- Store in an airtight container in the refrigerator for over one to two months without spoiling, preserving its flavor.
- Not suitable for regular radish pickles with high moisture content; best used with napa cabbage, daikon radish, or green onion kimchi.
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